These chiffon cupcakes are exactly that—light, fluffy, and with the perfect sweetness. If you’ve ever wanted to make a batch of cupcakes that feel like a cloud, this is the recipe to try!
Why I Made These Chiffon Cupcakes
This morning, my child reminded me before school that she wanted cake after class. So, I decided to make cupcakes!
When it comes to cupcakes, there are so many options—yogurt cupcakes, air fryer cupcakes, or even mini cupcakes.
But I chose to make chiffon cupcakes because they’re light, fluffy, and absolutely delicious.
Why These Chiffon Cupcakes Are Perfect
If you’ve ever tried chiffon cake, you know exactly what I’m talking about—airy, soft, and melt-in-your-mouth tender.
These cupcakes are no exception. They’re sweet, moist, and incredibly satisfying all on their own
I decided to keep them simple—no complicated toppings or decorations—just pure, unadulterated cake goodness.
Sometimes, simplicity is key, and these cupcakes are already delicious enough on their own.
Step-by-Step Guide to Perfect Chiffon Cupcakes
Follow my step-by-step guide, and I promise you’ll get cupcakes that are light, fluffy, and absolutely irresistible.
The best part? These cupcakes won’t shrink or collapse after baking, which can sometimes be an issue with delicate cakes.
The Secret to the Perfect Batter
One of the most important steps when making chiffon cupcakes is getting the batter just right.
When mixing the egg yolk mixture, it’s essential to know that not all eggs and flours are created equal.
Depending on the humidity and the specific ingredients you’re using, the batter may vary in thickness.
Here’s a simple tip to help you gauge the right consistency: Let the batter drip from a height into the bowl. If the lines formed by the batter take more than 4 seconds to disappear, the batter is too thick. In this case, add a little bit of milk (about a teaspoon at a time) and stir until the batter reaches the perfect consistency, where the lines fade away in about 2 seconds.
Tips for Success
- Use a Kitchen Scale: For the most accurate results, weigh your ingredients.
- Check the Batter Consistency: Adjust with milk if the batter is too thick.
- Don‘t Overmix: Gently fold the egg whites into the batter to maintain the airy
Ingredients:
- 2 eggs
- 40g whole milk
- 30g corn oil
- 40g all-purpose flour
- 40g white sugar
- A few drops of white vinegar (or lemon juice as a substitute)
Instructions:
Preparation: Preheat the oven to 150°C (top and bottom heat). Line a 9-hole cupcake tin with cupcake liners.
Make the Egg Yolk Mixture: Crack 2 eggs into a clean, dry bowl, carefully separating the egg whites and yolks. Set the egg whites aside for later. In a separate bowl, add 40g whole milk and 30g corn oil. Mix them using a hand whisk until fully emulsified, forming a smooth, uniform liquid without visible oil separation. Sift 40g all-purpose flour into the emulsified liquid and gently stir in a Z-shaped motion to avoid overworking the flour. Once the mixture is smooth and free of lumps, add the egg yolks and stir to combine.
Whip the Egg Whites: Add a few drops of white vinegar to the egg whites. Pour in 40g white sugar all at once. Using an electric mixer, begin at low speed until the sugar dissolves, then switch to high speed to whip the egg whites. As you whip, large bubbles will form, and they will gradually become finer. Continue whipping until stiff peaks form, and when you lift the whisk, the egg whites will stand up with small tips.
Combine the Mixtures: Gently take 1/3 of the whipped egg whites and fold it into the egg yolk mixture using a spatula, making light, swift motions from the bottom of the bowl upwards. Be gentle to avoid deflating the egg whites. Once mixed, pour the combined batter back into the remaining egg whites and fold gently until almost fully mixed.
Fill and Bake: Transfer the batter into a piping bag and cut a small hole in the tip. Pipe the batter into the cupcake liners, filling them about 2/3 full. Gently tap the tray on the countertop to release any large air bubbles. Place the tray in the oven and bake at 150°C for 15 minutes. Afterward, reduce the temperature to 140°C and continue baking for another 20 minutes. Keep an eye on the cupcakes—when the surface turns golden and slightly puffs up, they are done.
Cool and Serve: Once baked, carefully remove the tray from the oven using oven mitts. Let the cupcakes cool naturally on a wire rack. For the best texture and flavor, allow the cupcakes to cool completely before serving.
Frequently Asked Questions:
Can I use a different type of oil?
Yes, you can use vegetable oil or any neutral-tasting oil as a substitute for corn oil.
Can I store these cupcakes?
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature. They can also be frozen for longer storage—just make sure to wrap them well before freezing.
Fluffy & Light Chiffon Cupcakes: A Step-by-Step Guide
Ingredients
- 2 eggs
- 40 g whole milk
- 30 g corn oil
- 40 g all-purpose flour
- 40 g white sugar
- A few drops of white vinegar or lemon juice as a substitute
Instructions
- Preparation: Preheat the oven to 150°C (top and bottom heat). Line a 9-hole cupcake tin with cupcake liners.
- Make the Egg Yolk Mixture: Crack 2 eggs into a clean, dry bowl, carefully separating the egg whites and yolks. Set the egg whites aside for later. In a separate bowl, add 40g whole milk and 30g corn oil. Mix them using a hand whisk until fully emulsified, forming a smooth, uniform liquid without visible oil separation. Sift 40g all-purpose flour into the emulsified liquid and gently stir in a Z-shaped motion to avoid overworking the flour. Once the mixture is smooth and free of lumps, add the egg yolks and stir to combine.
- Whip the Egg Whites: Add a few drops of white vinegar to the egg whites. Pour in 40g white sugar all at once. Using an electric mixer, begin at low speed until the sugar dissolves, then switch to high speed to whip the egg whites. As you whip, large bubbles will form, and they will gradually become finer. Continue whipping until stiff peaks form, and when you lift the whisk, the egg whites will stand up with small tips.
- Combine the Mixtures: Gently take 1/3 of the whipped egg whites and fold it into the egg yolk mixture using a spatula, making light, swift motions from the bottom of the bowl upwards. Be gentle to avoid deflating the egg whites. Once mixed, pour the combined batter back into the remaining egg whites and fold gently until almost fully mixed.
- Fill and Bake: Transfer the batter into a piping bag and cut a small hole in the tip. Pipe the batter into the cupcake liners, filling them about 2/3 full. Gently tap the tray on the countertop to release any large air bubbles. Place the tray in the oven and bake at 150°C for 15 minutes. Afterward, reduce the temperature to 140°C and continue baking for another 20 minutes. Keep an eye on the cupcakes—when the surface turns golden and slightly puffs up, they are done.
- Cool and Serve: Once baked, carefully remove the tray from the oven using oven mitts. Let the cupcakes cool naturally on a wire rack. For the best texture and flavor, allow the cupcakes to cool completely before serving.