Chiffon Cupcake Recipe is a light and fluffy dessert made using whipped egg whites and yolk based batter. This chiffon cupcake is soft, airy, and mildly sweet, making it enjoyable for everyone.
I made this chiffon cupcake recipe after watching it prepared in a baking video, which inspired me to try it myself.
Now I will show step by step how to make this recipe from start to finish using simple ingredients found in most kitchens. Follow along to bake this delicious treat.
About This Recipe
This Chiffon Cupcake Recipe creates soft, moist, and airy cupcakes that stand out for their delicate texture. The main specialty of this recipe is the combination of whipped egg whites folded into a rich yolk batter, giving the cupcakes their signature lightness.
The balance of sweetness from condensed milk and a slight tang from lemon juice adds a unique flavour. These cupcakes rise beautifully and stay fluffy, making them a delightful treat to enjoy fresh or as part of a dessert spread.
How To Prepare Chiffon Cupcake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Dessert / Snack
Cuisine: Asian Fusion / Western
Yield: Makes 14 standard sized cupcakes
Kitchen Utensils
- Mixing bowls (2 large, 1 medium)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Cupcake pan
- Paper cupcake liners
- Rubber spatula
- Cooling rack
Ingredients
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs, separated (yolks and whites)
- 1 cup granulated sugar, divided
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup water
- 35 g sweetened condensed milk
- 5 g freshly squeezed lemon juice
- ¼ teaspoon cream of tartar
Instructions
Step 1: Get Everything Ready
Start by preheating your oven to 325°F (163°C). Line a cupcake tray with paper liners so it’s ready for the batter.
Step 2: Mix The Dry Ingredients
In a large bowl, sift together the cake flour, baking powder, and kosher salt. Once combined, set it aside for later.
Step 3: Make The Egg Yolk Mixture
In a separate large bowl, whisk the egg yolks with ½ cup of sugar, vegetable oil, vanilla extract, water, condensed milk, and lemon juice. Whisk until the mixture is smooth and slightly thick.
Step 4: Combine Wet And Dry
Slowly add the dry ingredients into the egg yolk mixture. Stir gently until everything is well combined and smooth. Try not to over mix just enough to get rid of any lumps.
Step 5: Whip The Egg Whites
In a clean mixing bowl (make sure there’s no grease or moisture), beat the egg whites with the cream of tartar until they start to get frothy. Gradually add the remaining ½ cup of sugar and keep beating until you get stiff peaks this usually takes about 4 to 5 minutes.
Step 6: Fold It All Together
Add about one third of the whipped egg whites (meringue) to your batter. Gently fold it in this helps lighten the batter. Then carefully fold in the rest of the meringue in two parts. Use a spatula and light folding motions to keep the batter airy and fluffy.
Step 7: Fill The Liners
Spoon the batter into your cupcake liners, filling each about three-quarters full. Smooth out the tops if needed.
Step 8: Bake
Pop the tray into your preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick it should come out clean when they’re ready.
Step 9: Let Them Cool
Take the cupcakes out of the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and let them cool completely before serving or decorating.
Nutrition Facts Of Chiffon Cupcake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 180 kcal |
| Fat | 8 g |
| Carbohydrates | 25 g |
| Sugar | 16 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 180 mg |
Helpful Tips
➣ Use room temperature eggs to achieve better volume when whipping the egg whites.
➣ Gently fold the egg whites into the batter to keep the mixture light and airy.
➣ Sift the dry ingredients to avoid lumps and ensure a smooth batter.
➣ Avoid overmixing once the dry and wet ingredients are combined to maintain fluffiness.
➣ Bake the cupcakes immediately after mixing to prevent the batter from deflating.
Amazing Serving Ideas
1. Spread a thin layer of cream cheese frosting on each cupcake for a rich contrast.
2. Garnish with toasted coconut flakes to add a crunchy texture.
3. Place a small piece of fresh fruit, like a strawberry slice, on top for a pop of color.
4. Lightly drizzle honey over the cupcakes to enhance their natural sweetness.
5. Serve chilled with a side of fresh mint leaves for a refreshing touch.
How To Make Chiffon Cupcake Recipe Tastier?
To make Chiffon Cupcake Recipe tastier, incorporate fresh citrus zest like lemon or orange to brighten the flavour. Using real vanilla extract enhances the aroma and depth.
Gently folding the egg whites maintains the cake’s lightness and fluffiness. Adding a touch of cream cheese or whipped cream topping adds richness and complements the delicate texture.
Using quality ingredients and allowing the cupcakes to cool completely before frosting improves taste and overall enjoyment.
Why Peoples Like Chiffon Cupcake Recipe?
People like Chiffon Cupcake Recipe because they are incredibly light, soft, and moist, offering a melt-in-your-mouth experience that’s both comforting and satisfying.
The delicate texture stands out from heavier cakes, making each bite feel airy and smooth. Their gentle sweetness pairs well with different flavors, allowing for creative twists while still maintaining that signature fluffiness.
These cupcakes bring a sense of homemade warmth and joy, making them a favourite treat among all ages and a joy to share.
Proper Storage Chiffon Cupcake Recipe
Store Chiffon Cupcake Recipe in an airtight container at room temperature to keep them soft and fresh for up to two days.
For longer storage, place the cupcakes in the refrigerator, tightly covered, where they will stay good for up to five days.
Before serving, allow refrigerated cupcakes to come to room temperature for the best texture and flavour. Avoid storing cupcakes in direct sunlight or warm places, as this can cause them to dry out or spoil more quickly.
Conclusion
I’m glad to share this simple and delightful Chiffon Cupcake Recipe with you. It turned out soft, fluffy, and absolutely delicious truly a baking success! I hope you feel inspired to try it yourself.
It’s easy to make and perfect for any occasion. Bake it soon, enjoy every bite, and don’t forget to tell me how tasty it was once you’ve tried it. Happy baking!
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Chiffon Cupcake Recipe
Equipment
- Mixing bowls (2 large, 1 medium)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Cupcake pan
- Paper cupcake liners
- Rubber spatula
- Cooling rack
Ingredients
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs separated (yolks and whites)
- 1 cup granulated sugar divided
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup water
- 35 g sweetened condensed milk
- 5 g freshly squeezed lemon juice
- ¼ teaspoon cream of tartar
Instructions
Step 1: Get Everything Ready
- Start by preheating your oven to 325°F (163°C). Line a cupcake tray with paper liners so it’s ready for the batter.
Step 2: Mix The Dry Ingredients
- In a large bowl, sift together the cake flour, baking powder, and kosher salt. Once combined, set it aside for later.
Step 3: Make The Egg Yolk Mixture
- In a separate large bowl, whisk the egg yolks with ½ cup of sugar, vegetable oil, vanilla extract, water, condensed milk, and lemon juice. Whisk until the mixture is smooth and slightly thick.
Step 4: Combine Wet And Dry
- Slowly add the dry ingredients into the egg yolk mixture. Stir gently until everything is well combined and smooth. Try not to over mix just enough to get rid of any lumps.
Step 5: Whip The Egg Whites
- In a clean mixing bowl (make sure there’s no grease or moisture), beat the egg whites with the cream of tartar until they start to get frothy. Gradually add the remaining ½ cup of sugar and keep beating until you get stiff peaks this usually takes about 4 to 5 minutes.
Step 6: Fold It All Together
- Add about one third of the whipped egg whites (meringue) to your batter. Gently fold it in this helps lighten the batter. Then carefully fold in the rest of the meringue in two parts. Use a spatula and light folding motions to keep the batter airy and fluffy.
Step 7: Fill The Liners
- Spoon the batter into your cupcake liners, filling each about three-quarters full. Smooth out the tops if needed.
Step 8: Bake
- Pop the tray into your preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick it should come out clean when they’re ready.
Step 9: Let Them Cool
- Take the cupcakes out of the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and let them cool completely before serving or decorating.
Notes
Nutrition Facts
Calories: 180 kcal | Fat: 8 g | Carbohydrates: 25 g | Sugar: 16 g | Protein: 3 g | Cholesterol: 35 mg | Sodium: 180 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”