Name: Fluffy Delight: The Best Hokkaido Chiffon Cupcakes with Cream Filling
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 large eggs, separated; 50g (1/4 cup) sugar (for yolk mixture); 30g (2 tbsp) sugar (for egg whites); 35ml (2 1/2 tbsp) vegetable oil; 40ml (2 1/2 tbsp) milk; 1/2 tsp vanilla extract; 50g (1/3 cup + 1 tbsp) cake flour; 1/4 tsp baking powder; 1/4 tsp salt; 1/4 tsp cream of tartar; 200ml (3/4 cup + 1 tbsp) cold heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract

There are cupcakes… and then there are Hokkaido Chiffon Cupcakes. These are not your average frosted treats. These beauties are pillow-soft, delicately sweet, and filled with luscious whipped cream that takes every bite to dreamy new heights. The texture is so airy it practically melts on your tongue, and the cream center adds just the right richness. The first time I made them, they didn’t even make it to the fridge—everyone had seconds before I could blink.

What I love about these cupcakes is their surprising simplicity. With a few key techniques—like whipping egg whites to stiff peaks and gently folding them into the batter—you can create a bakery-style dessert right at home. And once you get the hang of it, the variations are endless. Matcha, strawberry, chocolate, custard—you can flavor the filling or even the cake itself.

If you’re a fan of Japanese-style desserts or just looking for something elegant yet light, these Hokkaido Chiffon Cupcakes are a must-bake. Perfect for tea time, baby showers, or when you just want to impress with minimal fuss.

Recipe Overview

Difficulty Level: Medium
Cuisine: Japanese-inspired / Asian fusion
Serving Size: 12 cupcakes
Total Calories: 150–180 per cupcake
Prep Time: 20 minutes
Cooking Time: 20–25 minutes

Why You’ll Love Hokkaido Chiffon Cupcakes

Incredibly Light and Fluffy – Whipped egg whites give the cupcakes their iconic airy texture.
Subtly Sweet – The balance of flavor makes them perfect with tea or coffee.
Filled with Whipped Cream – Every bite delivers a creamy surprise.
Elegant Yet Easy – With basic ingredients and technique, you can make an impressive dessert.
Highly Customizable – Switch up the flavors and fillings to suit your mood or occasion.

Ingredients

For the Cupcakes:

3 large eggs, separated
50g (1/4 cup) sugar (for yolk mixture)
30g (2 tbsp) sugar (for egg whites)
35ml (2 1/2 tbsp) vegetable oil
40ml (2 1/2 tbsp) milk
1/2 tsp vanilla extract
50g (1/3 cup + 1 tbsp) cake flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar

For the Whipped Cream Filling:

200ml (3/4 cup + 1 tbsp) cold heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Ingredient Notes

Cake Flour: For that soft, fine crumb typical of chiffon cakes.
Cream of Tartar: Helps stabilize the meringue.
Heavy Cream: Use chilled heavy cream (35% fat or higher) for best whipping results.
Separated Eggs: Essential for achieving a fluffy rise.

Step-by-Step Instructions

Step 1: Prep

Preheat your oven to 325°F (163°C). Line a cupcake tin with sturdy cupcake liners (or use foil liners for extra structure).

Step 2: Make the Egg Yolk Batter

In a bowl, whisk together the egg yolks, 50g sugar, oil, milk, and vanilla until smooth. Sift in the cake flour, baking powder, and salt. Mix just until combined—don’t overwork the batter.

Step 3: Make the Meringue

In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add the 30g sugar while beating. Continue until stiff, glossy peaks form. This should take about 3–5 minutes.

Step 4: Combine

Add one-third of the meringue to the yolk batter and mix to lighten. Then gently fold in the remaining meringue in two batches using a spatula. Fold gently to keep as much air as possible in the batter.

Step 5: Bake

Fill each cupcake liner about 3/4 full. Tap the tray lightly to release any large air bubbles. Bake for 20–25 minutes, or until the tops are lightly golden and spring back when touched. A toothpick inserted should come out clean.

Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Whipped Cream

In a chilled mixing bowl, whip the cold cream, powdered sugar, and vanilla until stiff peaks form.

Step 7: Fill

Transfer the whipped cream to a piping bag with a small round tip. Insert the tip into the center of each cooled cupcake and fill until the cream just peeks out.

Dust tops with powdered sugar if desired.

Serving Suggestions

Classic: Dust with powdered sugar and serve with tea.
Fruit Garnish: Top with fresh berries or mango cubes.
With Compote: Serve with a spoonful of warm berry or citrus compote.
With Ice Cream: A scoop of vanilla or matcha ice cream complements beautifully.
Drizzle: Add chocolate or caramel drizzle for an indulgent twist.

Helpful Tips for Success

Room Temp Ingredients: Bring eggs and milk to room temp before starting.
Don’t Overbeat: Stiff peaks mean they stand upright but are still glossy.
Fold Gently: Preserve the air in the batter by folding, not stirring.
Use Proper Liners: Standard paper liners may collapse—use foil or high-quality cupcake liners.
Cool Before Filling: Never fill warm cupcakes or the cream will melt.

Flavor Variations

Matcha: Add 1 tsp matcha powder to the flour.
Chocolate: Replace 1 tbsp flour with cocoa powder.
Citrus: Add lemon or orange zest to the batter.
Coffee: Mix in 1 tsp espresso powder.
Nutella Cream: Fill with whipped Nutella instead of vanilla cream.

Storage

Refrigerate: Store filled cupcakes in an airtight container in the fridge for up to 2 days.
Freeze: Freeze unfrosted cupcakes up to 1 month. Thaw and fill as needed.

Tools You’ll Need

Electric hand mixer or stand mixer
Mixing bowls (clean and grease-free for egg whites)
Cupcake tin + foil cupcake liners
Fine mesh sieve
Piping bag + small round tip
Cooling rack

FAQs

Can I use all-purpose flour? Yes, but the cake will be less airy. Use a cake flour substitute (AP flour minus 2 tbsp + 2 tbsp cornstarch).

Can I use non-dairy cream? Yes, coconut cream or dairy-free whipping cream will work.

Why did my cupcakes shrink? They may be underbaked or the meringue was overmixed.

Can I make the cream in advance? Yes, but use it the same day for best texture.

Final Thoughts

Once you’ve had a bite of a real Hokkaido Chiffon Cupcake—airy, cloudlike, and filled with silky cream—you’ll never see cupcakes the same way again. They’re impressive yet light, decadent yet delicate. Whether it’s your first time trying Japanese desserts or you’re already a chiffon fan, this recipe is sure to become one of your favorites.

Go ahead, whip up a batch and share them with someone who deserves a little sweetness. Just don’t be surprised when they ask for another. Or two.