Description
Vanilla Chiffon Cupcakes are light, airy, and irresistibly sweet treats with a fluffy texture and delicate vanilla flavor. Perfect for any occasion, these cupcakes combine simple pantry staples with a gentle chiffon method to create a tender crumb and subtle sweetness that delights with every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (divided)
Wet Ingredients
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1/4 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Prepare Your Ingredients: Gather all your ingredients, measure them carefully, and bring eggs and milk to room temperature for an even batter.
- Sift Dry Ingredients: Sift cake flour, baking powder, and salt together to ensure a smooth, lump-free base that will help the cupcakes rise evenly.
- Beat Egg Yolks and Sugar: Whisk the egg yolks with half of the sugar, vegetable oil, vanilla extract, and milk until the mixture becomes smooth and pale in color.
- Whip Egg Whites: Beat the egg whites with cream of tartar until soft peaks form, then gradually add the remaining sugar until stiff peaks develop, making the meringue light and stable.
- Fold It Together: Carefully fold the dry ingredients into the yolk mixture, then gently incorporate the whipped egg whites to keep the batter airy.
- Bake: Pour batter into cupcake liners, filling each about two-thirds full, and bake at 325°F (165°C) for 18-20 minutes until lightly golden and a toothpick comes out clean.
- Cool and Decorate: Allow cupcakes to cool fully on a wire rack before frosting with your favorite topping or enjoying plain for ultimate fluffiness.
Notes
- Use room temperature ingredients to ensure better mixing and a smooth batter without lumps.
- Don’t overmix; folding gently keeps the batter light and prevents it from deflating.
- Cream of tartar stabilizes egg whites for perfect meringue texture critical for fluffiness.
- Check oven temperature to avoid over-browning and dry cupcakes.
- Cool cupcakes in liners for a few minutes before removing to prevent cracking and loss of moisture.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Vanilla Chiffon Cupcakes, light cupcakes, airy vanilla cupcakes, chiffon cake, homemade cupcakes, easy dessert, fluffy cupcakes