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Chiffon Cupcakes Recipe

Chiffon Cupcakes

Recipe courtesy Alton Brown, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on February 21, 2013

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    I found this recipe in Alton's Good Eats Volume 3. I tried the vanilla then the chocolate. Both came out dry, toasting and without flavor. This was not the recipe, it was me. I was determined. I watched the you tube video. I was not mixing the egg whites fast enough or long enough and I cooked them way too long. I turned my Kitchen Aid on and started shopping online. Maybe 8-10 minutes later they looked the same as Altons on YouTube. I cooked them for 18 minute and delicious. I cannot wait for Spring and Summer when I can play with fruit and whipped cream. Don't give up, it's worth it.

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  • on July 19, 2012

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    Yes, mine came out light and fluffy, but the flavor was more like bland toast than a sweet cupcake. I followed the recipe, but they came out dry and almost salty for me. I didn't like them at all.

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  • on June 26, 2012

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    I couldn't wait for the show to go off to try this recipe. I did and it turned out really well. These will go perfectly with a buttercream that I have already mastered. No more box cake mixes for this girl. I substituted the cake flour with regular plain flour because I didn't have cake flour.(But when I get some cake flour, I'm going to try it again Only one down side...I wish Alton would use cups instead of ounces as measurements.

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  • on June 20, 2012

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    I haven't tried baking chiffon cupcakes but when I watched Alton's video on YouTube I wanted to give it a shot..... Cupcakes were AWESOME!!!!!!!! So light and fluffy.....: frosted it with cherry vanilla buttercream and spread a thin layer of vanilla buttercream and sprinkled it with sugar on top..... Yuuuuuuuuuuuummy!!!!!!: thank you Alton Brown!!!!!!!

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  • on May 31, 2012

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    These are amazing! Ours kept shrinking as soon as we took them out of the oven, so my husband suggested we turn the oven off with 5 minutes left on the timer so the dry heat would help them stay big like it does with eclairs. It helped, but they still shrunk some. Luckily we filled ours with whipped cream, chopped strawberries & lemon curd which helped them grow a bit & added a little more "flavor to the party" (as Alton would say ;. The sponge cake also really absorbed the filling but still held it's texture so they were heavenly.
    Next time I'll try using those cute tall flower cupcake wrappers so the batter has more to hold on to.

    P.S. These are also very affordable cupcakes to make! So you get the best of everything! Flavor, texture, & low cost =

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  • on May 17, 2012

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    I wanted to make cupcakes for my son's 4th birthday today so I made these cupcakes. It took me 3 times but I think I finally got the recipe right. I think having all the ingredients room temperature helped plus the fact I finally got a battery for my scale so I could weigh the ingredients like Alton says too. The first batch I baked for 30 min but that was way too long. The second batch cooked for about 24min and the third I baked for 22 min. I think 22 minutes was perfect. Once the cooking time was correct, the cupcakes came out light and fluffy. Almost too light and fluffy. I actually added a little vanilla pudding mix to the batter which helped some but I think I like my cakes a little more moist and dense. They were a big hit with the 4 year olds and the teachers though. I topped them with gale gand's quick vanilla buttercream frosting which was delicious! All and all ok cupcakes but I don't think it'll be my go to recipe.

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  • on February 14, 2012

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    After reading all the reviews, I decided to make these, I had just watched Good Eats. I really liked them. They were sweet, moist, chewy as Chiffon cakes are. I did weigh the ingredients and the texture came out perfect. I used Gale Gand's recipe for quick vanilla buttercream on this website. I did add a little dash of almond extract and doubled the vanilla.

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  • on December 12, 2011

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    Very good cupcake by itself, definitely will make my "cookbook". Only thing I wonder about is that I filled the paper cups up 3/4 but they really didn't rise well above the edge, had to fill 9/10 to get an acceptable height out of it.

    I liked the buttercream frosting but surprised to not see it in the recipe list here and Food Network won't let me put it in the review here.

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  • on October 03, 2011

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    Wonderfully fluffy like biting into a cloud.

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  • on September 06, 2011

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    These cupcakes are super light and fluffy, like most of the reviews state. The texture and sweetness remind me of shortcake. My only criticism is that they really do shrink quite a bit, so you don't get the classic "muffin top" on the cupcake. When I make the next batch I'm planning to fill the cups almost up to the top of the cupcake cup.

    Also, when using cupcake cups, 18 - 20 minutes is perfect.

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