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Vanilla Chiffon Cupcake

Heavenly Vanilla Chiffon Cupcake Recipe for Every Occasion

These Vanilla Chiffon Cupcakes are light, fluffy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 large Egg Yolks Adds richness to the batter.
  • 6 large Egg Whites Create a light texture when beaten to stiff peaks.
  • 1/2 cup Vegetable Oil Keeps cupcakes moist; unsalted butter can be used for richer flavor.
  • 1/2 cup Milk Can substitute with non-dairy milk for a vegan option.
  • 1 teaspoon Vanilla Extract Classic flavor; consider almond extract for a twist.
  • 1 cup Cake Flour For a substitute, mix all-purpose flour with cornstarch.
  • 1 tablespoon Cornstarch Lightens the texture of all-purpose flour.
  • 1 teaspoon Vinegar Stabilizes egg whites; lemon juice can be used if necessary.
  • 3/4 cup Sugar Sweetens the batter.

Equipment

  • Cupcake tray
  • Mixing Bowl
  • whisk
  • sifter
  • Oven

Method
 

Step-by-Step Instructions for Vanilla Chiffon Cupcake
  1. Preheat your oven to 130°C (265°F) and line your cupcake tray with paper liners.
  2. Whisk together the egg yolks, vegetable oil, milk, and vanilla extract until smooth.
  3. Sift the cake flour and cornstarch into the wet mixture, stirring gently until blended.
  4. Beat the egg whites with vinegar until foamy, then gradually add sugar, beating until stiff peaks form.
  5. Gently fold a scoop of whipped egg whites into the yolk mixture, then fold in the remaining whites.
  6. Spoon the batter into the lined tray, filling each liner about two-thirds full. Bake for 30 minutes at 130°C, then increase to 150°C for 5-10 minutes.
  7. Cool the cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 40mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Avoid opening the oven door for the first 30 minutes, and ensure eggs are at room temperature for better fluffiness.

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