The Unlikely Baker

Easy and Delicious Recipes for the Home Baker!

Light and Fluffy Hokkaido Chiffon Cupcakes

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Soft, fluffy chiffon cupcakes filled with delicate whipped cream. Hokkaido chiffon cupcakes are light as air and so delicious!

Hokkaido Chiffon Cupcakes

I must admit – in addition to Filipino desserts, I’m also a little obsessed with Japanese desserts (check out my take on Japanese Cheesecake and Baked Lava Cheese Tarts – both of which are Japanese-inspired).

They are always so delicate and not overly sweet. They don’t need a whole lot of frosting (if any), don’t involve complicated flavours and are just so good!

Just like these Hokkaido chiffon cupcakes. When someone says cupcakes I think cake + a boatload of frosting. But these Hokkaido chiffon cupcakes are anything but.

Hokkaido, anyone?

Hokkaido Chiffon Cupcakes

I’ve never been to Hokkaido and I haven’t actually tasted Hokkaido cupcakes before I started making these but if these cupcakes are any indication, then Hokkaido must be my spirit homeland. The cupcakes are light, not overly sweet and just a joy to eat.

And they only get better the longer you refrigerate them (the last batch I baked tasted that much better the next day – and yes it’s a mystery why they lasted that long without getting devoured. Maybe someone hid them at the back of the fridge so no one can see them?).

[clickToTweet tweet=”These Hokkaido chiffon cupcakes don’t need frosting to taste amazing!” quote=”These Hokkaido chiffon cupcakes don’t need frosting to taste amazing!”]

More whipped cream? Yes please!

Hokkaido Chiffon Cupcakes

I found the recipe here though I’ve had to make changes – for one, the whipped cream wasn’t nearly enough for someone as heavy-handed as me (and trust me, more is better!). So I adjusted the recipe to make more.

Great for spring, Easter, everyday

Hokkaido Chiffon Cupcakes

And if you want to make them festive, just get some holiday-themed cups and you’re done! Between the whipped cream and the confectioner’s sugar, these cupcakes are just waiting to be served (then admired then gobbled up).

Though there’s nothing wrong with making them just for you, for today. And in fact I’ve done that a few times. They are great with coffee in the morning (yes, cupcakes for breakfast!), tea in the afternoon or, you know, the occasional midnight snack.

[clickToTweet tweet=”Brighten up your day w/ Hokkaido chiffon cupcakes!Light as air & filled w/ delicate whipped cream” quote=”Brighten up your day with Hokkaido chiffon cupcakes! Light as air & filled with delicate whipped cream.”]

Bust out that scale

As I bake more I learn that weighing ingredients instead of measuring them using cups and spoons results to more wins and less tears. So little by little I’m adding both weight and volume measurements to my recipes.

Not for this though. No matter how hard I try, there is no accurate way for me to convert 20 grams of sugar into tablespoons. So I really recommend that you invest in a kitchen scale, it’s inexpensive and so useful!

You need Hokkaido chiffon cupcakes

These cupcakes are different and so unlike the cupcakes we’re used to and that’s why you guys need to try them (here’s another unique cupcake for you: Brazo de Mercedes Cupcakes)! You will not be disappointed. They are amazing.

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Light and Fluffy Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes

Soft, fluffy chiffon cupcakes filled with delicate whipped cream. Hokkaido chiffon cupcakes are light as air and so delicious!

Ingredients

    For the Cupcakes:
  • 3 large eggs, whites separated from yolks, room temperature
  • 45 grams granulated sugar, divided into 20 grams and 25 grams
  • 35 ml canola oil
  • 60 ml milk
  • 70 grams cake flour, sifted
    For the Whipped Cream:
  • 240 ml heavy cream, chilled
  • 25 grams granulated sugar
  • 1.25 ml vanilla extract
    For the Assembly:
  • Confectioner's sugar for dusting

Instructions

    For the Cupcakes:
  1. Preheat oven to 325F. Grab the bowl and whisk you're going to use to whip your cream and chill them in the fridge.
  2. Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk 3 egg yolks and 20 grams sugar until significantly lighter in colour (about 8 minutes on med-high speed).
  3. Add 35 ml canola oil and 60 ml milk and continue whisking until thoroughly incorporated.
  4. Switch to low speed and add 70 grams cake flour. Whisk until just combined. Set aside.
  5. In a separate bowl using a different whisk, beat 3 egg whites until foamy. Gradually add 25 grams sugar until you reach stiff peaks.
  6. Fold your egg whites into your egg yolks until just combined. Be careful not to overdo it so as not to deflate your egg whites.
  7. Transfer your batter into cupcake cups (see notes) until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to turn light brown and crack. Set on a wire rack to cool completely (see notes).
    For the Whipped Cream:
  1. Get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
    For the Assembly:
  1. Ensure your cupcakes have cooled down completely before filling them with whipped cream.
  2. Transfer your cream into a piping bag fitted with your preferred tip. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy).
  3. Stop the minute you start to see the filling show on top. Dust with confectioner's sugar.

Notes

For best results, use cardboard cupcake cups (the ones that don't need to be put inside a cupcake pan to hold their shape).

The cupcakes are going to be super fluffy freshly baked then will deflate slightly as they cool down. This is normal.

This recipe yields 9-13 cupcakes depending on the size of cupcake cups you use.

https://theunlikelybaker.com/hokkaido-chiffon-cupcakes/

(Recipe adapted from Nasi Lemak Lover).

Happy baking!

Did you make Hokkaido chiffon cupcakes? I’d love to hear from you in the comments section below.

Looking for more traditional cupcakes? Here you go!

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Reader Interactions

Comments

  1. Hi, I made these today and they’re great. They fell quite a bit as they cooled puff back up with all the cream going in. Would be great for special afternoon tea. I got the link to this page from a friend and I just had to make them NOW. Thanks for the recipe.

    Reply

  2. I am planning to follow ur recipe on this for my kid’s birthday party. I was wondering if it’ll be alright to prepare it one day in advance. Hear from you soon!

    Reply

    • Hi Nurul! We’ve had them kept in the fridge in an airtight container for as long as 2 days and they were still OK. They won’t be as souffle-like (they will deflate) but the cake and the filling were still good. I’d suggest keeping them no longer than overnight if you’re serving them. And note that since the filling is whipped cream, they are best eaten cold. Have fun making and eating them! Happy birthday to your kid!

      Reply

  3. Wooooow these look really good! I’ve never made a chiffon cake. I’ll keep your recipe in mind when I decide to bake some! Thanks for sharing the recipe 🙂

    Reply

  8. These are so cute! I’ve never heard of Hokkaido cupcakes before but would love to give them a try. They look so light, fluffy, and squishy. Your cupcake holders are adorable, too. Where do you find those?

    Reply

    • Thanks Kimberly! Someone asked me the same question and darn it I really cannot remember as I tend to hoard them especially when they’re on clearance lol (and these ones were I’m pretty sure). I think maybe I got them from Michaels? If all else fails, there’s always Amazon 🙂

      Reply

    • They are super light! And they are not sweet at all. You’d want to eat more (and more!) so be warned lol.

      Reply

    • Hi Natanja! They are so light and addicting that we sometimes forget they count as calories too haha! And I love the liners too 🙂 If I remember correctly, I got them on clearance so double yay.

      Reply

  19. These look So good! I am actually not a huge frosting person; I enjoy the cake part of the cupcake MUCH more so I feel like I would LOVE these! Perfect for spring!

    Reply

    • Awesome! I’m excited for you 🙂 Hope you find something you like! Would love to hear back how it goes.

      Reply

  23. I got to visit Japan not too long ago and I was blown away by the desserts. There was a pastry and sweet shop on every block it seemed! These look delightful – I can’t wait to try them!

    Reply

    • OMG I was blown away by Japan too. They have amazing treats everywhere you look. It seems like I tasted everything, not even caring what it was called or what it was, period haha. I didn’t get to visit Hokkaido though but it looks like tons of delicious stuff originates from there. Hope you like these! 🙂

      Reply

    • Ooooh I’ve had Hokkaido baked cheese lava tarts. You bet I will hunt that Hokkaido sweet bread recipe down lol! 🙂

      Reply

  28. Oh I;m drooling! This cupcake looks like heaven! My family will love this. I love chiffon cakes and I will definitely try this cupcake. I am saving this one! Thanks for sharing this recipe!

    Reply

  33. These look heavenly! I love light and fluffy cakes so I bet I would love these. Can’t wait to try this recipe!

    Reply

    • Hi Christine! They’re technically chiffon cakes in mini form 🙂 I must say I’m a little obsessed with Japanese desserts. They’re so delicate and so good! Hope you get to try these…and hope you like them!

      Reply

    • Not to be a bad influence or anything (hahaha me saying that is a bad sign isn’t it) but perhaps these can be your cheat day treat? 🙂 Thanks Jade!

      Reply

  39. I cannot agree more! I love me some halo halo AND Japanese sweets! These look so perfectly light and decadent. Can’t wait to get my bake on.

    Reply

    • Hi Kallee! Think of them as super light chiffon cakes in mini form…then piped with whipped cream 🙂 They’re delightful! Hope you get to try them!

      Reply

    • You’ll be surprised Katriza! These are seriously simpler to make than they look. And everything looks more amazing sprinkled with confectioner’s sugar IMO 🙂 Hope you give it a shot!

      Reply

  47. Oh wow, this looks amazing. And also slightly dangerous because they would taste so light, that I could probably eat quite a few in one sitting.

    Reply

  49. Your ‘spirit homeland’. Girl, you’re funny! I’ve never had this before, either, but they look awesome! You know what? I’m not a big fan of copious amount of frosting on cupcakes anyway. I find it too sickly sweet. You know sometimes you see cupcakes and there’s probably more frosting than cake? Yeah, not my style (especially knowing all the fat and sugar that’s in there). These, though, look amazing! They look so light and fluffy. I recently picked up a scale for weighing ingredients too and do use it occasionally. Apparently, it is supposed to be much more accurate than using cups. Pinning these cupcakes and making soon. Until then, feel free to send me some of yours 😉 Hehehe!

    Reply

    • Hi Dawn! Me too. I usually only eat half the frosting which is totally ironic because I’m a heavy froster lol. We’ve had a kitchen scale for a while but I’ve only recently used it regularly this year. Just call it my lazy behind haha. Thanks for the pin! How about an exchange? You send me some of your amazing chili and I send you some of these cupcakes? Though our boxes would prolly both be eaten by someone in transit teehee. Happy almost Friday (almost!).

      Reply

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