Aside from bubblegum-flavored anything, lemon is my favorite dessert flavor. Ever.
I have never been a huge chocolate fan. Calling me a ‘chocoholic’ wouldn’t be accurate at all. Vanilla cake is okay–preferable over chocolate, but still no big deal. But lemon elevates my taste buds to a whole new level of awesomeness. It’s sweet, kind of tart, not too overpowering, and a little goes a long way, so pigging out isn’t necessary (though I do it anyway).
Even though most people don’t care for the delicious option of lemon cake, I offered it for my party, anyway. Not so much for them, but more so for me. Because, after all, it’s my birthday. And at my birthday, we eat lemon cake. And we love it.
And when it’s decorated as cute as it was, with cute pastel sugar pearls on top, it was a pretty clear consensus that yeah, we all loved it.
Lemon Chiffon Cupcakes
1 box lemon cake mix, plus ingredients called for on back of box, substituting unsweetened applesauce for oil and egg whites for whole eggs
1 small box sugar free/fat free lemon pudding mix
1 can lemon frosting
Pastel sugar pearls (or other pretty, dainty topping)
1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large mixing bowl, combine cake mix, unsweetened applesauce, water and egg whites and blend until combined. Stir in pudding mix until incorporated. Evenly distribute among muffin liners and bake approximately 15-18 minutes or until a toothpick inserted in the center comes out clean.
2. Once cupcakes have cooled completely, pipe on the lemon frosting. To jazz up the canned frosting, I would recommend using a little bit of lemon zest–careful not to use the pith–before spooning the icing into the piping bag. Carefully pipe on frosting and top with sugar pearls for decoration. (I used Wilton tip 2D).
Though they aren’t much, these lemon cupcakes definitely make a statement on the table. They’re pretty, dainty, and perfectly simple–three things that win over chocolate and vanilla anyday.