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 Hokkaido 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
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 ¾ 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
but if you don’t have one you can use any small tip you have.
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
, it’s inexpensive and so useful!
Use cardboard cupcake cups
For best results, use cardboard cupcake cups
(the ones that don’t need to be put inside a cupcake pan to hold their shape).
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
in this recipe because cake flour results to cupcakes (and other baked goods) with a finer, softer texture. And that’s what we want here.
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
- ¼ 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 ¾ 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.
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Elaine
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
You’re most welcome Elaine! They’re so fun to make right? 🙂 Hope you and yours are staying healthy!
Nelofar Shaik
Cupcakes are the only baking items I personally prefer. There are so easy to make. Cream on top is just awesome.
Jolina
These cupcakes are amazing and so easy to do. Glad you liked them!
Grace
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
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
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
Hi Jan! So glad you liked them! Hope you’re having a lovely weekend.
nurul
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
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
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
These look amazing! So light and fluffy. Plus, they look like little buckets of popcorn in those cupcakes cases 😉
Mark
I love all of your cupcakes. Your photography is wonderful. These chiffon cupcakes look lovely and light.
Kathryn
These are so pretty, and love that they are filled with whipped cream!
Rachel
These look great! I have never had a Japanese cupcake, I will have to try them soon
Kimberly
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
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
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
Japanese desserts are one if not the best IMO! They’re so delicate and sooo good 🙂
Mira
I can’t believe how fluffy those look! Almost like angel cake.
Cheryl
These look so light and airy! And filling them with whipped cream will make them a lot less sweet 🙂
Jolina
They are super light! And they are not sweet at all. You’d want to eat more (and more!) so be warned lol.
Candy
I always enjoy making cupcakes everyone always goes for them. Will be trying out yours
Jolina
Nice! Hope you guys like them 🙂