recipe image vanilla cupcake
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Vanilla Chiffon Cupcakes

The brilliant thing about this cupcake recipe is how versatile they are. Give a gift of vanilla cupcakes to a friend or loved one and try decorating with swirly icing.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chiffon, cupcake, vanilla
Servings: 24 Cupcakes
Author: Mia


  • 8 egg yolks whites will be used for meringue
  • ½ cup vegetable oil
  • cup water
  • cup cake flour sifted
  • 1 tbsp baking powder
  • ¼ tsp salt
  • cup granulated sugar

For meringue

  • 8 egg white
  • 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.


Cook time may differ according to oven.