Whether you are hungry on a road trip or simply trying to find something to eat while running errands, cupcakes are the perfect snack and dessert to pack in your bag! One of the delicious and easy recipes is a chiffon cupcake recipe.
Cupcakes are travel-friendly because they are compact, hold their shape pretty well(even on bumpy roads!), and don’t spill or make a mess while being carried. To add even more to the list, cupcakes stay fresh for a long time, even after your journey is done. Stored at room temperature, they remain tasty and delicious for up to 2-3 days.
Among all the flavors, vanilla-flavored is my absolute favorite. Light, fluffy, and packed with a subtle hint of vanilla extract, these cakes perfectly balance sweetness and softness. Each bite you take will remind you of the simple joy found in the comfort of homemade treats.
To give you a taste of that deliciousness, today I have prepared a vanilla chiffon cupcake recipe that’s so easy to make that you will want to bake them on repeat!
Baking Tips For Making Perfect Vanilla Chiffon Cake Recipe
Baking comes with its own set of trials and challenges, and cupcakes are no different. Don’t worry; I got you covered with some baking tips to ensure they are perfect every time you make them!
Measure The Ingredients Correctly
Accurate measurement is the key to perfection in baking. Wrong measurements may affect cupcakes’ flavor, texture, or shape. To bake the cupcakes perfectly, measure the ingredients in the same quantity in the recipe. Use measuring cups and spoons for dry and liquid ingredients separately.
Do Not Overmix The Batter
Over-mixing the batter results in too much gluten formation in the dough, which makes the cupcakes’ texture chewy instead of fluffy. Also, mixing too much removes air bubbles necessary for raising the cupcake, causing it to collapse.
Always mix the batter gently and just enough to remove lumps.
Fill ⅔ Portion Of Cupcake Liners
You want to fill your cupcake liners about 2⁄3 full. Filling them completely to the top will cause them to overflow and produce a mess in your oven. Also, it will cause the cupcakes to come out flat rather than rise properly, as they won’t have enough space to expand upwards.
To avoid this problem, use a measuring cup or ice cream scoop to put an equal amount of batter into each cupcake liner.
No Peeking!
Another reason for getting flat cupcakes is opening the oven door too early before the cupcakes get fully baked. When you open the oven door, the temperature inside drops instantly.
As a result, the cupcakes don’t get the consistent heat to rise properly and come out denser and flatter than expected.
Cool Off Properly
If you start cutting into the cupcakes as soon as they get out of the oven, they will be a bit soggy. As the cupcakes cool, the texture starts to stabilize gradually. After they are baked, transfer the cupcakes to a wire rack to allow them to cool off completely.
This prevents excess moisture from making the cupcakes soggy and lumpy and makes them have a light, fluffy texture.
Use Fresh Ingredients
Cupcakes taste the best when made with fresh ingredients(and an extra bit of love!). Using stale ingredients may result in some common issues, like the cupcakes not rising properly or having a dull flavor. Baking powder, for example, loses its potency over time.
If you use expired baking soda, the cupcakes won’t be able to rise properly. Stale spices, on the other hand, result in dull or off-flavored cupcakes. If the flour you use for cupcakes is beyond the expiry date, it becomes clumpy and affects the texture of the cupcakes.
Variations For Vanilla Chiffon Cupcake Recipe
On top of the basic vanilla chiffon cupcake of my recipe, you can add different variations to customize the cupcakes. Here are a few ideas:
Flavor Variation
You can add different flavors to the dough and give it a personalized twist. For a citrusy feel, add some drops of lemon juice and your vanilla will turn into lemon chiffon cake instantly!
You can also add coffee or espresso powder to the batter to experience a coffee-flavored cupcake. If you are a spice lover, toss in some aromatic spices like cinnamon, cardamom, or nutmeg into the batter and enjoy spiced cupcakes that are perfect for cozy gatherings.
Filling Variation
While pouring the batter into the cupcake holder, fill each liner halfway with the batter first. Add fillings of your choice(raspberry, strawberry, lemon, or any other jam) and pour the remaining batter until the liner is ⅔ full. You can also choose to add the fillings after the baking.
Once the cupcakes have cooled off completely, cut out a small piece from the center of each cake and cover it with fruit or cream fillings.
Frosting Variation
You can also customize your cupcake with different types of frosting. Frostings help add flavor and a decorative look. You can choose frostings of different flavors and textures, including whipped cream, cream cheese, buttercream, ganache, peanut butter, and marshmallow frostings.
To frost your cupcakes, ensure they are completely cooled first. Prepare the frosting you choose and fill it in a piping bag with a decorative tip. You can also use a spatula to add a smooth or swirl pattern to the cupcakes.
Recipe Card
Vanilla Chiffon Cupcake Recipe | Easy Recipe Of Cupcake
Ingredients
For Egg Yolk Mixture
For Egg White Mixture
- 3 large-size Egg Whites
- ¼ tsp / 1 ¼ ml Vinegar
- ¼ cup / 50 g Sugar
Instructions
Prepare Egg Yolk Mixture
- Take a mixing bowl and place 3 large-sized egg yolks in it.
- Pour 3 tbsp of vegetable oil, 3 tbsp of milk and 1 tsp of vanilla essence into the bowl.
- Use a whisk to mix everything until well combined.
- Add ½ cup of cake flour and 1 tbsp of cornstarch to the egg yolk mixture.
- Whisk again until the texture becomes smooth.
Strain The Mixture
- Take an empty bowl and place a strainer on top of it.
- Pour the cake mixture through the strainer.
- Use a spatula to stir the mixture and gently push it through the strainer into the bowl below. This helps remove any lumps present in the mixture.
Prepare Egg White Mixture
- Take another bowl and place 3 large-size egg whites in it.
- Add ¼ tsp of vinegar to the egg whites.
- Using an electric beater, beat the egg whites until it becomes foamy.
- Gradually add ¼ cup of sugar in two parts. First, add half of the sugar and beat until well combined. Then pour the remaining sugar and beat until the mixture becomes creamy and firm peaks form.
Combine Mixtures
- Transfer a small amount of the creamy egg white mixture into the egg yolk mixture. Gently fold the mixture with a spatula until it gets combined.
- Pour the combined mixture into the remaining creamy egg white mixture.
- Use a spatula to mix until just combined. Avoid over-mixing to keep the batter light.
Bake, Cool and Enjoy!
- Take a baking tray and line the cupcake holes with parchment paper.
- Pour the mixture into the baking pan, filling about ⅔ full.
- Lightly tap the pan on the counter to release any air bubbles.
- Preheat the oven to 130 degrees Celsius or 265 degrees Fahrenheit, bake for 30 minutes, then 150 degrees Celsius or 300 degrees Fahrenheit, and bake for another 5-10 minutes.
- After baking, remove the tray from the oven and let them cool in the trays for a few minutes.
- Once cool completely, take a bite and enjoy your freshly baked delicious vanilla chiffon cake!
Video
Congrats! You have just baked a delicious batch of vanilla chiffon cupcakes recipe!
These little beauties have just the right amount of sweetness to pick you up from a bad mood or join to celebrate your big win. Vanilla chiffon is a mini slice of happiness, perfect for every occasion and mood! I hope you enjoy baking(and eating!) these cupcakes as much as I do. Until next time, take care.
Recipe FAQs
The term ‘chiffon cake’ refers to the types of cakes that are light and airy inside. Chiffon cupcakes tend to be fluffier and lighter than the regular cakes.
When touched on the top, the cake should spring back a little. You can also insert a toothpick to see if it comes out clean and check its doneness.
You can store the cakes in an airtight container for up to 3 days on the counter. If you want to store them longer, keep them in the freezer; they will be good for up to 2 months.
