July 26, 2023 2 min read

Chiffon Vanilla Cupcakes

These light, airy, and moist chiffon cupcakes are sure to be a crowd pleaser at the kiddos next birthday celebration! Using our Organic Sonora 00 pastry flour, the butteriness really stands out making this a great go-to cupcake recipe to add to your baking arsenal for all of your family celebrations!

Yield: 30 standard cupcakes or 3 8-inch rounds

Download a printable version of the recipe here. 


240g BSM Sonora 00

298g sugar (divided)

7 whole large eggs (separated)

4g cream of tartar

12g baking powder

5g salt

100g grape seed oil

15g vanilla

170g milk (room-temp)  

Preheat an oven to 325F.

 Separate the eggs. In a stand-up mixer, beat the egg whites with cream of tartar on high speed until just starting to foam. Gradually add 98g of the sugar a little at a time and beat until stiff peaks form. Pour the stiff whites into a separate bowl for later use.

 Whisk remaining sugar, flour, baking powder, and salt, then set aside. In the stand-up mixer bowl, whisk on high speed the oil, reserved yolks, and vanilla until pale yellow, about 4min.

Add the dry ingredients in three increments, alternating with the milk, at low speed. Scrape the sides of the bowl and ensure all is incorporated. Continue to whisk on low until all the dry ingredients are hydrated.

Add about a cup of the reserved whipped whites to the bowl and whisk on low. Remove the bowl and fold in half of the whites. Fold in the remaining half gently until the whites are completely incorporated into the batter.

 Using a large cookie scoop, scoop the batter into a lined cupcake pan. Bake for 15-20min or until a toothpick pulls out clean when checking for doneness. Refrain from opening the oven door during the bake as this can cause the cakes to collapse.

 Remove from pan and place onto a cookie rack to cool completely before frosting with your favorite buttercream!

 *Note* If using cake pans, do not grease the pans and only use parchment liners cut to size on the bottom of the pans. Greasing the pans prevents the chiffon sponge from rising in height as the batter will want to stick to the greased edges resulting in a sunken sponge.                   

Reverse the pans to cool the cake layers before removing from the pans as this allows the sponge to hold its height and shape. Run a sharp paring knife around the perimeter of the pan, making sure not to snag the cake sponge. Give the pan a firm tap and release the cake from the pan.