Vanilla Chiffon Cupcakes are easy and simple to make but can be made with a slight twist or a special icing. For a nice twist, you can add frozen fruit just before it goes into the oven.
Cupcakes are usually baked in a 12 cup muffin pan that has been lined with fluted paper liners. The paper liners make the cupcakes look pretty, keep them moist, make them easy to release from the pan, and also make clean up a breeze. This is so easy to make just like with my Moist Chocolate cupcakes!
The brilliant thing about this cupcake recipe is how versatile they are. Give a gift of cupcakes to a friend or loved one and try decorating with swirly icing. Try this soft and fluffy cupcake recipe and let us know.
The secret ingredient is always LOVE
Tips on Vanilla Chiffon Cupcakes
- How to make cupcakes fluffy? For an extra fluffy cupcake, separate your eggs. Add the yolks into the batter and beat the egg whites separately. Fold the egg whites in with the finished batter for the ultimate fluffy cupcake.
- How do you know if your cupcakes are done? Gently tap the top of the cupcakes. If they feel springy and bounce back, they are done!
- Remove the cupcakes from the pan immediately after removing from the oven and transfer to a wire rack to cool. Letting them stay in the pan will continue baking the cupcakes and could dry out your cupcakes.
Vanilla Chiffon Cupcakes
- 8 egg yolks whites will be used for meringue
- ½ cup vegetable oil
- ⅔ cup water
- 2¼ cup cake flour sifted
- 1 tbsp baking powder
- ¼ tsp salt
- ⅔ cup granulated sugar
- 8 egg white
- ⅔ cup granulated sugar
- ¼ tsp cream of tartar
- Preheat oven to 160 degrees C.
- Place paper liners into 2 (12 cup) muffin tins and set aside.
- In a bowl. Sift all dry ingredients. Set aside.
- In a different bowl. Whisk egg yolks until light in color. Add vegetable oil and whisk until well incorporated.
- Pour in the sifted dry ingredients and whisk until it becomes smooth and no lumps. Set aside.
Making the meringue
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
Combining the batter and meringue
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins.
- Bake for 25 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 95 to 98 degrees C. Remove from the oven to a cooling rack and allow to cool completely before frosting.