Nama Chiffon Cupcakes

Soft and fluffy vanilla chiffon cupcakes paired with velvety whipped cream are irresistible. Whether for a special celebration or a simple treat, they promise a bite of pure indulgence.


Nama Chiffon Cupcakes

Servings 6 cakes


Chiffon cup cakes

  • 2 egg yolks
  • 10 g (3/4 tbsp) sugar
  • 2 egg whites
  • 30 g (2+1/3 tbsp) sugar
  • 25 g (2 tbsp) vegetable oil
  • 25 g (1.5 tbsp) whole milk - room temperature
  • 40 g (1/3 cup) all-purpose flour
  • 1/4 tsp vanilla extract

Whipped cream

  • 240 ml (1 cup) whipping cream
  • 18 g (1.5 tbsp) caster sugar


Chiffon cup cakes

  1. Preheat oven to 170°C (340°F). Line muffin pan with baking cups.

  2. Beat egg yolks with 10g sugar until pale and airy. Gradually add vegetable oil, mixing well to emulsify. Then add the milk and mix well to combined.

  3. Fold in sifted flour until just combined. Avoid overmixing. Mix in the vanilla extract.

  4. In a separate clean bowl, beat egg whites with 30g sugar until medium-firm peaks form.

  5. Add one-third of the meringue to the egg yolk mixture and fold gently. Fold in remaining meringue in two additions, being careful not to overmix.

  6. Divide batter evenly into muffin cups. Tap the pan once to remove air bubbles then bake in the preheated oven for 20-25 minutes or until golden brown. Immediately tap once to prevent shrinking, then transfer cupcakes to a wire rack to cool.

Whipped cream

  1. Whip chilled whipping cream and sugar until medium soft peaks form. Avoid overwhipping. Keep in the fridge.


  1. Once cupcakes are cooled, poke a hole in each. Fill a piping bag with whipped cream and pipe into the holes until filled. Garnish with powdered sugar.

Helpful Tips

For a delightful twist, try filling them with fresh cream and fruit jam. Decorating with fruit also adds a pretty touch.