Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious!
(Love light airy desserts? Try Brazo de Mercedes cupcakes – it’s a cottony meringue cupcake filled with delicious custard!)
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.
What do Hokkaido chiffon cupcakes taste like?
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 like chiffon cake. The filling is delicate, just slightly sweetened whipped cream. Then you finish it off with a dusting of powdered or confectioner’s sugar. It’s 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?
How to make Hokkaido cupcakes
For the detailed recipe, please scroll to the bottom of the page for a printer-friendly recipe card. Please also note that this site contains affiliate links. As an Amazon Affiliate, I earn commission from qualifying purchases. See Terms of Use for more information.
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.
To make the chiffon cupcakes:
1. PREP OVEN AND MIXER. The first thing you want to do is preheat your oven to 325F. Then you also want to put the bowl and whisk you’re going to use to whip your cream and chill them in the fridge.
2. WHISK EGG YOLKS. Then using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk egg yolks and granulated sugar until significantly lighter in colour (about 8 minutes on med-high speed).
3. ADD WET INGREDIENTS. Add canola oil and milk and continue whisking until thoroughly incorporated.
4. ADD FLOUR. Switch to low speed and add cake flour. Whisk until just combined.
5. ADD EGG WHITES. In a separate bowl using a different whisk, beat egg whites until foamy. Gradually add sugar until you reach stiff peaks. 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.
6. TRANSFER TO CUPCAKE CUPS. Transfer your batter into cupcake cups until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to crack and turn matte. A toothpick inserted into a couple of cupcakes should come out clean or with minimal dry crumbs. Set on a wire rack to cool completely.
To make the whipped cream filling, simply get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
How to fill Hokkaido cupcakes
Personally, this is my favourite step when making cupcakes! And before starting, always make sure your cupcakes have cooled completely before filling them.
1. TRANSFER CREAM TO PIPING BAG. Transfer your cream into a piping bag fitted with your preferred tip. To fill cupcakes, I like using a Bismark piping tip
2. FILL CUPCAKES. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy). Stop the minute you start to see the filling show on top. I like covering the top with a star to make it pretty! Finish with a dusting of with confectioner’s sugar.
Check out the video to see how I do it.
Hokkaido cupcake recipe tips
Here are some tips I’ve learned along the way in the years I’ve been making these cupcakes:
Use a kitchen scale when baking
As I bake more I learn that weighing ingredients instead of measuring them using cups and spoons results to more wins and less tears. A lot of the times you can get away with it but unfortunately, not with this recipe.
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
Use cardboard cupcake cups
For best results, use cardboard cupcake cups
These cupcakes need something sturdy to latch on to as they bake and rise and regular paper cups are a little too flimsy.
Can I use all-purpose flour instead of cake flour?
Ideally, you want to use cake flour
However, it is a specialty ingredient and not everyone has it in their pantry. Don’t let it stop you from making these amazing cupcakes! Here’s how you can make cake flour with the all-purpose flour you already have at home.
Perfect cupcakes for spring, Easter, Mother’s Day, everyday
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.
Hokkaido Chiffon Cupcakes
Equipment
Ingredients
For the Cupcakes:
- 3 pcs large eggs whites separated from yolks, room temperature
- 45 g granulated sugar divided into 20 grams and 25 grams
- 35 ml canola oil
- 60 ml milk
- 70 g cake flour sifted
For the Whipped Cream:
- 240 ml heavy cream chilled
- 25 g granulated sugar
- 1/4 tsp vanilla extract
For the Assembly:
- Confectioner's sugar for dusting
Instructions
For the Cupcakes:
- Preheat oven to 325F. Grab the bowl and whisk you're going to use to whip your cream and chill them in the fridge.
- 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).
- Add 35 ml canola oil and 60 ml milk and continue whisking until thoroughly incorporated.
- Switch to low speed and add 70 grams cake flour. Whisk until just combined. Set aside.
- In a separate bowl using a different whisk, beat 3 egg whites until foamy. Gradually add 25 grams sugar until you reach stiff peaks.
- 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.
- Transfer your batter into cupcake cups until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to crack and turn matte. A toothpick inserted in some of the cupcakes should come out clean or with minimal dry crumbs.Set on a wire rack to cool completely (see notes).
For the Whipped Cream:
- Get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
For the Assembly:
- Ensure your cupcakes have cooled down completely before filling them with whipped cream.
- 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).
- Stop the minute you start to see the filling show on top. Dust with confectioner's sugar.
Video
Notes
- 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.
- See post for more baking tips and watch video for step-by-step instructions.
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make Hokkaido chiffon cupcakes? I’d love to hear from you in the comments section below.
Looking for more cupcake recipes? Here you go!
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- Classic Vanilla Cupcake
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- Chocolate Cupcakes with Peanut Butter Frosting
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- Limoncello Cupcakes with Limoncello Cream Cheese Frosting
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- White Chocolate Cupcakes with Raspberry Filling
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h says
hi there, would these bake in a lined muffin tray instead of those paper cups?
Jolina says
Hi there. I’ve never baked these in paper cups. You can certainly try but my two main concerns would be: you won’t achieve the height that a cardboard cup provides and paper cups might be too flimsy for the meringue to latch on to.
Iman Maryam says
I totally recommend this recipe. I tried this and it was a success. Love it. Nailed it on the first try.
Jolina says
Thanks Iman. Glad you liked it!
Elaine says
Hi Jolina! I’ve made your hokkaido chiffon cupcakes 2x now and I want to tell you they are delicious 🙂 I always enjoy making them. I don’t have the same tip you use to fill the cupcakes but my star tip works just fine. Thank you!
Jolina says
You’re most welcome Elaine! They’re so fun to make right? 🙂 Hope you and yours are staying healthy!
Nelofar Shaik says
Cupcakes are the only baking items I personally prefer. There are so easy to make. Cream on top is just awesome.
Jolina says
These cupcakes are amazing and so easy to do. Glad you liked them!
Grace says
Hi there, would this recipe work if I do not pipe frosting into it, but just have frosting on top. I’m planning to bake them for my kid’s party. Thanks!! – amateur baker
Jolina says
Hi Grace! The only issue you’d have is the cupcake base would deflate. So if you don’t fill it with frosting, you may end up with a huge crater in the middle…You can cover it up with frosting and other goodies like sprinkles though. And just have fun and get creative with it. Have a wonderful party!
Jan Mowbray says
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.
Jolina says
Hi Jan! So glad you liked them! Hope you’re having a lovely weekend.
nurul says
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!
Jolina says
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!
Kim says
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 🙂
Charlotte says
These look amazing! So light and fluffy. Plus, they look like little buckets of popcorn in those cupcakes cases 😉
Mark says
I love all of your cupcakes. Your photography is wonderful. These chiffon cupcakes look lovely and light.
Kathryn says
These are so pretty, and love that they are filled with whipped cream!
Rachel says
These look great! I have never had a Japanese cupcake, I will have to try them soon
Kimberly says
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?
Jolina says
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 🙂
Kristen Kavan says
if this is the kind of dessert they make in japan i must go immediatley! I love the way these look and I can only imagine how great they taste!
Jolina says
Japanese desserts are one if not the best IMO! They’re so delicate and sooo good 🙂
Mira says
I can’t believe how fluffy those look! Almost like angel cake.
Cheryl says
These look so light and airy! And filling them with whipped cream will make them a lot less sweet 🙂
Jolina says
They are super light! And they are not sweet at all. You’d want to eat more (and more!) so be warned lol.
Candy says
I always enjoy making cupcakes everyone always goes for them. Will be trying out yours
Jolina says
Nice! Hope you guys like them 🙂
Stephanie A Bills says
These are so fun and they sound amazing. I am a cupcake fiend and I will definitely be adding this to my “must try” list.
Jolina says
Aha! Fellow fiend 🙂 Enjoy!
Natanja says
These look ultra fluffy and ultra delicious!!I like how the frosting is light and airy as well, sounds like a lovely combo! Btw I love the cupcake liners you used, perfect for spring! 🙂
Jolina says
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.
Anna nuttall says
Yum this look amazing. What a great cupcake. Perfect for Easter. xx
Janella Panchamsingh says
Man those cupcakes look really delish to eat. they look really fluffy and airy which is what i prefer
Stephanie says
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!
jiselle jones says
I was thinking of making cupcakes so i’ll def be going through your blog!
Jolina says
Awesome! I’m excited for you 🙂 Hope you find something you like! Would love to hear back how it goes.
Katie Foley says
These look so light and fluffy! I’m not usually crazy for a ton of frosting but this actually looks like the perfect ratio. Yum!
Julie says
These are so festive and pretty– perfect for spring. I bet they taste amazing too!
Jeni says
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!
Jolina says
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! 🙂
Jamie says
These cupcakes are gorgeous! I’ve had Hokkaido sweet bread before and loved it so I’m sure these cupcakes will be lovely too!
Jolina says
Ooooh I’ve had Hokkaido baked cheese lava tarts. You bet I will hunt that Hokkaido sweet bread recipe down lol! 🙂
Latasha A Peterson says
These are totally great for Easter! They look so delicious!
Jolina says
Absolutely! I’d top them with a chocolate egg and you’re all set 🙂 Thanks Latasha!
Gracie Gill says
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!
Jolina says
My pleasure Gracie! Hope you guys like them!
Adriana Lopez Martn says
wow this looks scrumptious great recipe idea and seems easy to make. I wish I had some of this right now =)
Cindy Gordon says
These were so puffy, I thought they were popcorn at first. I love those little cupcake holders, adorable, not to mention, yum!
Jolina says
LOL did you? Too funny 🙂 Thanks Cindy!
Emily says
Oh these look so good and fluffy! I have never had these before, I love baked goods of any kind and these I want to try!
Jolina says
These are quick and easy to do. Hope you get to try them!
Robin says
I’d love this with my afternoon coffee.. the perfect combo!
Jolina says
I agree! Though I usually have it with tea lol 🙂
Lacee says
These look heavenly! I love light and fluffy cakes so I bet I would love these. Can’t wait to try this recipe!
Crystal says
Wow! Your photos are sooo lovely! I pinned them to my “Food | Cheat Meal| board! Thanks for the post!
Jolina says
Aww thanks for the compliment and the pin Crystal! And the board is definitely appropriate lol!
christine says
I’ve never heard of these before. I tend to lean to Italian cuisine, given my upbringing. They look so light and fluffy!
Jolina says
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!
Jade says
These look so good. Too bad I’m on my best behavior (well trying too)
Jolina says
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!
Neely Moldovan says
These are picture perfect and look delicious! I always love a good cupcake recipe!
Candice says
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.
Jolina says
OMG now I want halo-halo too haha! Thanks Candice! Hope you like these 🙂
Liz Mays says
Oh cool! I think trying to make some of these for the first time would be fun. We’ve never made this kind of cupcake.
Adrienne says
Never heard of these type of cupcakes before. They looks so yummy
Jolina says
It’s always fun to try something new…and yummy! Hope you get to try these 🙂
Jaime says
The cupcakes almost look too pretty to eat! I’m not always a fan of a ton of frosting, so I think these would be perfect.
kallee says
I have never heard of these, but they look amazing. So light and fluffy!
Jolina says
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!
Katriza says
LOL I could never make something like this and make it look that good too! Great job! I’ll have to try this when I’m definitely more confident in my culinary skills!
Jolina says
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!
Kristina Paché Ferency says
Never made these before but they do look delicious, airy and light! I think my boys would love them.
Divya says
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.
Jolina says
Hey Divya. I will not lie. That is a very real possibility 🙂
Dawn says
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!
Jolina says
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!).