Chiffon Cupcakes with Custard Filling

April 11, 2026

🧁 Chiffon cupcakes have incredibly light and airy texture, while the custard filling gives a creamy and milky flavor. This contrast makes it so special: a delicate, fluffy chiffon cake paired with a rich custard cream.

The best part is, despite its bakery-style look, it is actually not difficult to make because it just combines two classic recipes into one, chiffon cake and custard filling. Whether you’re making them for a cozy afternoon tea, a small gathering, or just because you’re craving something soft and comforting, these cupcakes will always satisfy you.

🧾Ingredients (for 10–12 cupcakes)

Chiffon Cupcake Batter

Eggs: 3
Vegetable oil (without smell): 30g
Milk: 45g
Low-gluten flour: 50g
Sugar: 25g
Lemon juice: a few drops

Custard cream filling

Egg yolks: 2
Sugar: 15g
Cornstarch: 20g
Milk: 200g
Heavy cream (35% fat): 100g

🍳Step-by-step Instructions

1. Make the Chiffon cupcake batter

Preheat oven to 140°C (284°F).

In a clean bowl, add egg whites, sugar, and lemon juice. Chill them briefly in the freezer for a few minutes, then beat until soft peaks form.

In a seperate mixing bowl, combine egg yolks, milk, and vegetable oil. Mix until fully smooth. Sift in the flour and mix until no dry flour remains. Do not overmix.

Gently fold 1/3 of the meringue into the yolk mixture and mix, then pour everything back into the remaining meringue. Fold gently until fully combined.

2. Bake

Line a cupcake tray with paper liners. Fill each cup about 70% full (about 10–12 cupcakes total). Bake at 140°C (284°F) for 40 minutes on the middle rack.

Do not open the oven during baking.

Let cupcakes cool completely before filling.

3. Make the custard cream filling

Mix egg yolks, sugar, and cornstarch until fully combined. Slowly pour warm milk into the egg mixture while whisking constantly until thickened.

Cover with foil and let it cool in the fridge completely.

Whip the heavy cream a little bit and add the custard cream filling into it, and mix until smooth. You can also filter it once to get a smoother texture.

Transfer the cream into a pipping bag.

4. Assembly

Once cupcakes are fully cooled, use a stick to poke holes one by one in the center of each cupcake (do not go through the bottom). Pipe custard filling into each hole until fully filled.

Optional: dust with sugar powder, or top with more whipped cream.

❓FAQ and Common Mistakes

Why did my cupcakes collapse?

Cupcakes usually collapse when the meringue is not whipped properly or when the batter is overmixed and loses air. To avoid this, make sure the egg whites are whipped to stable peaks and the batter is folded gently to preserve the air structure.

Why is my cake dense instead of fluffy?

A dense texture usually happens when too much air is lost during folding, when the egg whites are under-whipped, or when the batter is mixed too aggressively. The key is to fold slowly and gently using a cutting motion so the meringue stays stable.

Why is my custard too runny?

Custard becomes runny when it is not cooked long enough or when the cornstarch has not fully thickened during heating. It should be cooked over low heat until it becomes thick and smooth. If it is still too thin, continue heating gently while stirring until it reaches a pudding-like consistency.

Why do I freeze egg whites before whipping?

Lightly chilling egg whites can help improve stability and make it easier to achieve a stronger, more structured meringue. However, they should not be fully frozen; only slightly chilled for a short time is enough.

Can I refrigerate the cupcakes?

Yes, these cupcakes can be stored in the refrigerator for up to two to three days. They taste best within 24 to 48 hours. Before serving, it is recommended to let them sit at room temperature for about 10 to 15 minutes so the texture becomes softer and the custard slightly creamy again.