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–+ servings
light airy chiffon cupcakes

Chiffon Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 2 Mixing bowls
  • 1 electric mixer or hand whisk
  • 1 Fine mesh sieve
  • 1 Rubber spatula
  • 1 12-cup muffin pan
  • 12 paper cupcake liners
  • 1 Cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 toothpick

Ingredients
  

  • 120 gram cake flour sifted
  • 120 gram granulated sugar divided
  • 4 gram baking powder
  • 2 gram fine salt
  • 60 milliliter vegetable oil neutral
  • 60 milliliter whole milk room temperature
  • 4 large egg yolks room temperature
  • 6 large egg whites room temperature
  • 3 milliliter vanilla extract
  • 2 milliliter cream of tartar

Instructions
 

  • Preheat the oven to 170°C (340°F) and line a 12-cup muffin pan with paper cupcake liners.
  • In a mixing bowl whisk together cake flour, half of the granulated sugar, baking powder, and salt, then sift once more for extra lightness.
  • In a separate bowl whisk egg yolks, vegetable oil, milk, and vanilla extract until smooth and well combined.
  • Add the yolk mixture to the dry ingredients and whisk gently until a smooth, lump-free batter forms, then set aside.
  • In a clean bowl add egg whites and cream of tartar and beat on medium speed until foamy.
  • Gradually add the remaining sugar to the egg whites while beating and continue until glossy medium-stiff peaks form.
  • Fold one-third of the whipped egg whites into the yolk batter with a spatula to lighten the mixture.
  • Gently fold in the remaining egg whites in two additions, scraping the bottom and sides of the bowl and stopping as soon as no white streaks remain.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Tap the pan lightly on the counter to release any large air bubbles from the batter.
  • Bake for 16 to 18 minutes or until the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and immediately place it on a cooling rack.
  • Let the cupcakes cool in the pan for 5 minutes to set their structure.
  • Carefully transfer the cupcakes from the pan to the cooling rack and cool completely for about 25 minutes before serving or frosting.

Notes

For best results, ensure all ingredients are at room temperature so the batter emulsifies smoothly and the egg whites whip to full volume, and avoid overbeating the meringue or it may become dry and difficult to fold, deflating the batter. Always use a gentle folding motion from the bottom of the bowl up and around, as stirring will knock out the air that gives chiffon its signature light texture. If your oven runs hot, consider lowering the temperature by 5–10°C to prevent domed or cracked tops, and resist opening the oven door in the first 10 minutes of baking to avoid collapse. These cupcakes are excellent plain but can be lightly dusted with powdered sugar or topped with softly whipped cream, and they are best eaten the day they are baked though they can be stored airtight at room temperature for up to one day.
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