Chiffon Cupcakes

chiffon cupcake .00 00 00 46.Still001 结果 pinit View Gallery 2 photos
chiffon cupcake .00 00 00 46.Still001 结果 pinit
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Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins
Servings: 8
Best Season: Suitable throughout the year


Chiffon Cupcakes are light, airy, and incredibly tender cupcakes that capture the delicate and fluffy texture of a traditional chiffon cake in a convenient, individual-sized treat. These cupcakes are perfect for any occasion, offering a sophisticated and delightful dessert that melts in your mouth.

The batter for chiffon cupcakes is made from a mixture of flour, sugar, eggs, oil, and a liquid flavoring such as vanilla or citrus juice. The egg yolks and sugar are beaten until light and fluffy, and the egg whites are whipped to stiff peaks to create the cake’s signature airy texture. The oil keeps the cupcakes moist and tender, while the whipped egg whites give them a light and airy crumb.

The batter is spooned into cupcake liners and baked until golden brown and a toothpick inserted in the center comes out clean. Once baked and cooled, the chiffon cupcakes can be frosted with a variety of toppings, such as whipped cream, buttercream, or a simple glaze.

Chiffon Cupcakes can be garnished with fresh fruit, edible flowers, or a dusting of powdered sugar for added elegance. The result is a cupcake that is both visually appealing and incredibly delicious, with a light and airy texture that is sure to delight.

These cupcakes are perfect for birthdays, tea parties, or any celebration where you want to offer a unique and elegant dessert.


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  1. In a clean bowl, separate three eggs. Keep the egg white bowl cool in the fridge.

  2. In another bowl, mix well vegetable oil and milk, sift in cake flour, add in 3 egg yolks and mix well. Set aside.

  3. Preheat the oven to 266℉(130℃). Prepare 8 cupcake liners.

  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, salt, cornstarch and sugar; use a hand mixer to beat until it forms soft peaks. Gently fold the whipped egg white into the batter until just combined. Transfer the batter into a piping bag, and fill the cupcake liners with batter.

  5. Send into the oven to bake for 35 minutes, turn the heat to 293℉/145℃ and let bake for another 15 minutes or until golden brown. Take the cupcakes out of the oven right away, let cool then serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chiffon cupcakes, chiffon cakes, soft cupcakes, soft cake
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