• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Gardening
  • About

The Gardening Foodie

menu icon
go to homepage
  • Home
  • Recipes
  • Gardening
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Gardening
  • About
×

26th July 2018

Cream Filled Chiffon Cupcakes

Jump to Recipe

Light and airy, these Cream Filled Chiffon Cupcakes are a dream of a dessert. These cupcakes are made with simple ingredients are so soft and have a spongy texture.Cream Filled Chiffon Cupcakes

I can honestly tell you that these are the lightest, softest and fluffiest cupcakes I have ever baked

Cream Filled Chiffon Cupcakes

They are different from a regular sponge cake. Sponge cakes usually depend on baking powder and baking soda for leavening.

Chiffon cakes are more dependant on stiffly beaten egg whites for leavening. Here are a few guidelines to follow to create that perfection

Cream Filled Chiffon Cupcakes

HOW TO CREATE THE PERFECT CHIFFON CUPCAKES

  1. Beating the egg whites to a stiff peak is one of the important factors that create that soft fluffy perfection when baked. How do you know when the egg whites are perfectly beaten? When you lift the whisk, the tip of egg whites go straight up and then fold over.  It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
  2. When you fold the beaten egg whites into the beaten yolks, be really gentle. Use a  spatula to fold in the egg whites. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cupcakes will be dry and dense.
  3. Light folding of the beaten egg whites with the yolk is important, but it must also be thoroughly mixed together. Large air pockets form in the cupcakes if these two are now well combined.
  4. Butter or margarine cannot be substituted with the oil here. The oil also plays an important factor in creating the soft airy texture.

Cream Filled Chiffon Cupcakes

FILLING THE CUPCAKES

What I really love about these cupcakes is that it is not overly sweet. The delicate whipped cream works perfectly in taste with the soft airy cupcakes. After the cupcakes are baked, they are left to cool down.

Whipped cream is filled into a piping bag and the tip inserted into the cupcake. The cream is pressed gently into the cake and filled to the top.

I love the simplicity of this frosting. Easy and delicious. Then dusted with powdered sugar and it is ready to be savored

Cream Filled Chiffon Cupcakes

ENJOY ♥

If you like this recipe, be sure to check out my other amazing cake  and dessert recipes

Still hungry for more?

Follow on Facebook, Pinterest and Instagram or Subscribe for the latest recipe updates.

Cream Filled Chiffon Cupcakes

PREP TIME 5 minutes mins
COOK TIME 15 minutes mins
TOTAL TIME 20 minutes mins
servingsServings: 8 cupcakes
Light and airy, these Cream Filled Chiffon Cupcakes are a dream of a dessert. These cupcakes are made with simple ingredients are so soft and have a spongy texture.
Cream Filled Chiffon Cupcakes
Print
Pin
Ingredients

FOR THE CUPCAKES

  • 3 large eggs at room temperature whites must be separated from yolks
  • 4 Tablespoons white sugar / 50 grams granulated sugar divide this in half SEE NOTE 1
  • 2 ⅓ Tablespoons / 35 ml canola or sunflower oil
  • ¼ cup / 60 ml milk
  • ½ Cup / 70 grams sifted all purpose or cake flour

FOR THE FILLING

  • 1 cup / 250 ml whipping / heavy cream
  • 2 teaspoons sugar optional
Instructions

FOR THE CUPCAKES

  • Using a mixer, whisk 3 egg yolks and 2 Tablespoons / 25grams of the sugar for about 5 minutes until really pale and light in colour
  • Add oil and milk and continue whisking until well blended.
  • Turn the mixer down to a low speed and add the flour. Whisk until combined but do not overbeat.
  • Rinse out the whisk and in a clean and dry separate bowl, beat the egg whites until foamy. Gradually add the other 2 Tablespoons / 25 grams sugar and beat until you reach stiff peaks. SEE NOTE 2
  • Fold the egg whites into your egg yolks until just combined. Be careful not to overmix. Overmixing will cause the beaten egg whites to deflate. SEE NOTE 3
  • Transfer your batter into the baking cups until they are ¾ full
  • Bake for 15 to 20 minutes at 325°F / 160°C or until the tops start to turn light brown and crack. Set on a wire rack to cool completely. It is normal for the cupcakes to deflate slightly as they cool down.

FOR THE FILLING

  • Whip the cream and sugar if using. Whip until it reaches stiff peaks.

FILLING THE CUPCAKES

  • Fill a piping bag with the whipped cream
  • Insert the tip of the nozzle into the cupcake. Gently press out the cream and fill to the surface of the cupcake.
  • Sift a little powdered sugar over the filled cupcakes as well if you prefer.
Recipe Notes
1. The sugar is divided in two portions. That is 2 Tablespoons / 25 g each. The first half is beaten with the egg yolks and the second half is mixed with the egg whites.
2. How do you know when the egg whites are perfectly beaten? when you lift the whisk, the tip of egg whites go straight up and then fold over. It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
3. When you fold the beaten egg whites into the beaten yolks, be really gentle. Use a spatula to fold in the egg whites. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cupcakes will be dry and dense.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!

More Cakes

  • Sliced sour cream pound cake showing soft buttery crumb and golden sugar crust
    Sour Cream Pound Cake with Sugar Crust
  • Angled view of cranberry scone loaf slices in front of the full loaf in a baking pan, with jam and knife beside
    Cranberry Cream Scone Loaf (no yeast)
  • A slice of almond flour chocolate cake with glossy chocolate topping and blueberries on top.
    Almond flour chocolate cake
  • Overhead view of soft, golden-baked blueberry yogurt bars cut into neat squares on a marble board, with a serrated knife beside them.
    Easy Blueberry Yogurt Bars - egg free

Reader Interactions

Comments

    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kelsie | the itsy-bitsy kitchen says

    July 27, 2018 at 3:06 pm

    You're not crazy! I totally see how you'd call them elegant! They're just lovely and so tall and fluffy. I'll take two please 🙂

    Reply
    • The Gardening Foodie says

      July 28, 2018 at 4:04 pm

      Thank you Kelsie. Haha...coming right up. 🙂

      Reply
  2. 2pots2cook says

    July 27, 2018 at 6:09 pm

    5 stars
    So beautiful !

    Reply
  3. Kelly @ Kelly Lynns Sweets and Treats says

    July 29, 2018 at 8:50 pm

    These totally look like elegant cupcakes!! And I’m loving the cream center. These look perfect to serve at any party 🙂

    Reply
  4. Laura says

    July 30, 2018 at 9:19 pm

    Ashika, these truly elegant cupcakes look heavenly! I can almost taste them and I want more! Pinning so I can make them! Thanks for the recipe!

    Reply

Primary Sidebar

author
Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
  • facebook
  • pinterest
  • instagram
  • youtube

Subscribe to The Gardening Foodie

Get new recipe updates straight to your inbox!

    ​

    Footer

    home

    ↑ BACK TO TOP

    MENU

    • Home
    • Recipes
    • Gardening
    • About
    • Privacy Policy
    • Disclosures

    Copyright © 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.