Chiffon Cupcakes with Mandarin Whipped Cream

Cotton soft chiffon cupcakes topped with a light citrus whipped cream. This mandarin-shaped cupcake is perfect for celebrating the new lunar year, or just a cute afternoon tea!

It’s the beginning of new year, and soon enough it’s going to be the start of the new lunar year, the year of the ox! What better way to bring in the lunar new year than with some dessert? These cotton soft chiffon cupcakes are decorated with citrus whipped cream to resemble cute little mandarins.

What do mandarins symbolise in Chinese culture?

Now you might be thinking, why mandarins…? If you are from an east-Asian background you might understand their relevance, but otherwise, you might be confused as to why a fruit would have anything to do with the start of a new year.

I may have taken advantage of their cuteness in making this dessert, but there is actually a lot of symbolism behind this small citrus.

Mandarins are a symbol of wealth and good luck. Both things I would like to bring with me this year (or anytime really)!

The word “mandarin” in Chinese is similar to the word “wealth”, and so having these lying around during the lunar new year is said to bring you money!

Also the orange colour of the mandarin in similar to gold, another reason why you should go buy some mandarins for the lunar new year. Or… just make these mandarin shaped cotton soft cupcakes!

Ingredients to Help You Make Perfect Chiffon Cupcakes

Let’s check!

For these chiffon cupcakes, here’s what you’ll need

• 15 g Unsalted butter (1 tbsp): I always love starting with butter because it gives that subtle richness to the base of the cupcakes. Just a small amount of unsalted butter is perfect for adding that little depth of flavor without overpowering the citrus notes.
• 30 g Vegetable oil (2 tbsp 1 tsp): The vegetable oil helps to keep these cupcakes moist and soft. It’s the secret to that light, fluffy texture that you’ll just want to keep biting into.
• 35 g Milk (2 tbsp 1 tsp): A touch of milk always helps bind everything together and adds just the right amount of creaminess to the batter. It balances the oil and butter, giving the cupcakes that perfect consistency.
• 5 g Mandarin/Orange juice (1 tsp): A little burst of citrus from the mandarin or orange juice brings a fresh, zesty kick to the cupcakes. It’s like a mini-sunshine explosion in each bite, brightening up the whole flavor.
• 30 g Sugar (I) (2 tbsp 1 tsp): Sweetness is essential, but I like to use just the right amount here to let the natural citrus shine through. This sugar will give the cupcakes that lovely, balanced sweetness that pairs so well with the other flavors.
• 70 g Flour (1/2 cup): Flour is the backbone of any good cupcake, and this one helps give our chiffon cupcakes that delicate, airy texture. It’s the base that allows the cake to rise perfectly, creating a soft crumb you’ll love.
• 3 Eggs: Eggs are crucial in any chiffon cake, and they do their job by helping the cupcakes rise and giving them that perfect soft texture. They also add richness, making each bite a little bit more decadent.
• 60 g Sugar (II) (1/4 cup): This second sugar addition provides that extra level of sweetness to balance out the tangy citrus. It gives the cupcakes that little sugar crust on top that we all adore when we bite into them.
• Zest of one mandarin/orange: The zest is what brings all that beautiful citrus aroma to the table. It’s like the finishing touch that makes these cupcakes so aromatic and fresh—just the smell alone will have your mouth watering!

For the citrus whipped cream

• 200 g Thickened/Heavy cream (3/4 cup 2 tsp): Thickened cream is my go-to for any whipped cream because it’s so rich and smooth. It creates that luxurious, velvety texture that sits so nicely on top of the light chiffon cupcakes, giving them a little indulgence without being too heavy.
• 50 g White Sugar (1/4 cup): The sugar in the whipped cream just adds a slight sweetness that’s perfect with the tangy citrus notes. You don’t need much—just enough to balance the acidity and round out the flavor.
• Juice of 1/4 orange, or 1/2 mandarin: The juice gives the whipped cream that lovely burst of citrus flavor, complementing the flavor of the cupcakes without overpowering it. It’s like a citrus kiss on top of the already flavorful base.
• Zest of one mandarin/orange: Just like the zest in the cupcakes, the zest here is what adds that extra citrus pop. It’s aromatic and gives the whipped cream a delightful tang that pairs beautifully with the sweet creaminess.
• Orange food colouring: A little splash of orange food coloring will give the whipped cream a gorgeous, sunny hue. It makes the whole presentation look so cheerful and matches the vibrant citrus flavors we’re working with.
• Lemon thyme leaves: A surprising touch! Lemon thyme adds a delicate, herbal note with a hint of citrus. It’s the perfect garnish to bring a bit of elegance to the dish while subtly enhancing those bright flavors.
• Compound chocolate: Finally, a bit of compound chocolate—just melted and drizzled on top—gives the whipped cream a little indulgent edge. It adds a touch of richness and contrasts so beautifully with the light and zesty citrus flavors.

Step-By-Step Instructions To Make Perfect Chiffon Cupcakes

Chiffon Cupcakes

1. The first step is always to get that oven nice and warm. Preheat the oven to 160C/320F. The heat should gradually rise as we move through the steps, ensuring everything bakes to perfection. Trust me, nothing compares to the delicious aroma of these cupcakes filling the kitchen. You’ll know it’s working when that scent starts wafting through your home!
2. Then, line a 12-hole cupcake tin with cupcake liners. I love a bit of color when it comes to baking, so I tend to choose fun, vibrant liners to match the fresh citrus flavors. But really, any kind of cupcake liners will do the job just fine. Just be sure they’re snug in the tin to prevent any mess during baking—no one likes an unexpected spill!
3. Now, in a small saucepan, combine the butter, oil, milk, orange/mandarin juice, and sugar. This is where the magic happens. Heating everything together will help the butter and sugar melt seamlessly, creating a smooth, fragrant mixture. You’re looking for that sweet, creamy steam—nothing too hot, just enough to get everything combined and smelling heavenly.
4. In a medium-sized bowl, add the egg yolks, then slowly whisk in the hot milk mixture: Take it slow here! The key to this step is patience. Slowly pour the warm milk mixture into the egg yolks while continuously whisking. It’s like creating a creamy custard base without the risk of scrambling the eggs. Once the yolks are perfectly incorporated, you’ll notice the mixture starting to thicken and turn glossy. That’s when you know you’re on the right track!
5. This is the fun part! The flour and zest come together here, transforming the batter into something so smooth you’ll wonder if there’s a secret to getting it just right. The zest from the citrus adds an uplifting zing, which balances the richness of the batter. Keep whisking until there’s not a lump in sight—smooth batter equals light and fluffy cupcakes!
6. I love the transformation here. Start with the egg whites, whisking them until they form soft, foamy peaks. It’s almost like magic! In a large bowl, whisk the egg whites until foamy, then add sugar. Once that happens, gradually add the sugar and continue whisking until you see stiff peaks form. When done, the meringue will be smooth, glossy, and able to hold its shape. This step is crucial because it’s what gives your cupcakes that light, airy texture.
7. Transfer the egg yolk mixture to the meringue and fold until just combined: Take your time with this step. Gently fold the egg yolk mixture into the meringue using a spatula. You don’t want to deflate all the lovely air you’ve worked so hard to incorporate. The folding motion should be slow and steady, making sure everything is just combined—no need to overdo it! Once it’s mixed in, you’ll see that gorgeous batter come to life.
8. I personally love using an ice cream scoop for this step—it’s a game-changer. It ensures that each cupcake gets an equal share of batter, making for even baking and uniform cupcake sizes. No more messy spooning, just perfectly portioned batter every time! Fill the cases up to about two-thirds full, giving the cupcakes plenty of room to rise without overflowing.
9. This is the exciting part! Keep an eye on your cupcakes as they bake—at 15 minutes, check for that golden brown color and a toothpick inserted into the center should come out clean. The smell of citrus will be filling the air by now, and you’ll know they’re almost done when they look golden and perfect. If you’re unsure, let them bake a couple of extra minutes, but not too much!
10. Once baked, let the cupcakes cool on a wire rack. This is essential because cooling them too quickly could cause them to lose their perfect texture. Let them sit for a bit before adding the whipped cream frosting. Patience here is key—let them come to room temperature so the whipped cream stays perfectly fluffy on top.

Citrus Whipped Cream

11. Add the cream, juice, and sugar to a mixing bowl, and whisk until soft peaks form. I always make sure the cream and the bowl are chilled before I begin this step. It really helps speed up the process! Start whisking, and before long, you’ll see the cream begin to thicken and hold its shape. Once you see those soft peaks, it’s time to move to the next step. You’ll love how the citrus juice brightens the flavor of the whipped cream—it’s a game-changer!
12. Add the food coloring and continue to whisk until stiff peaks form. Now for a little fun! I like to add a drop of food coloring to really make the cupcakes pop. Whether you go for a soft pastel or a vibrant hue, the color adds a lovely visual element to the finished product. Continue whisking until the cream holds firm peaks—this is where the magic happens. Just don’t overwhisk! You don’t want it turning into butter, trust me.
13. Transfer to a piping bag with a large round piping tip (or cut off a large opening) and pipe circular rounds on top of each cupcake. Once the whipped cream is ready, transfer it to a piping bag. I love the large round piping tip because it gives such a neat, smooth swirl on top. If you’re in a rush, simply cut off the tip of the bag—easy as pie! Pipe each cupcake with a generous swirl of whipped cream, starting from the center and working outward in smooth, circular motions. It should look like a little mountain of whipped goodness on top of each cupcake.
14. Garnish with thyme leaves and chocolate stems. Now, let’s add the final touches! Thyme leaves bring a beautiful, fresh herbal note to each cupcake, while the chocolate stems add a fun, whimsical flair. They not only look gorgeous but taste amazing together. A delicate, elegant finish to a simple yet extraordinary dessert—perfect for impressing guests or indulging in a little treat yourself!

Tips on making super soft chiffon cupcakes

One of my favourite things to make in this world is sponges. There is something so satisfying about folding in the meringue to create a cloud-like batter.

But, you would be surprised to know that sponges were once my arch-nemesis. The number of dense, eggy sponges I made… I can’t even count the number of times it’s happened (and cried), but those experiences are what gave me the knowledge I have now!

If you have had trouble with chiffon cakes, cupcakes are a lot easier to handle. Their size makes them are a lot more forgiving, and even with small mistakes you’ll have melt-in your-mouth clouds.

Follow these tips for the fluffiest, chiffon cupcakes you have ever tasted.

Cooked dough method (Tang mian)

Out of all the methods I’ve tried, this is the one that gives the fluffiest results. “Cooking” your dough with the heat of the melted butter, oil and milk coats the flour with a layer of fat. This prevents the flour from forming as much gluten (what makes your cakes dense) giving you super soft sponges!

Heat your wet ingredients until steaming before whisking it into the egg yolks and flour

Folding in the meringue

This is one of the most important steps as it gives rise to your cupcakes. If you deflate the meringue it can cause those dreaded dense and eggy cakes…

My tip is to lighten the mixture you are adding the meringue to. That way it is easier to distribute the meringue with minimal deflation. I do this by adding 1/3rd of the meringue to the cooked dough mixture before folding the rest of the meringue in.

Then add the cooked dough mixture to the meringue. By doing this the heavier batter is sitting on top, instead of stuck in the depths of your mixing bowl (where you could potentially miss). This makes it so much easier to distribute the two batters evenly. No cake omelets today!

Bake them enough

One of the saddest things to see is a beautifully risen cake deflate right before your eyes. This happens when you haven’t baked your sponge for long enough. The moisture escapes when you take it from the oven, and before long you have a cake crater.

The solution is easy, bake for longer.

Sponges will rise to their maximum height before shrinking back slightly. If you take them out of the oven before they shrink back they’ll deflate.

Everyone’s oven is different, so the timing of a recipe is only a gage. Keep an eye on your cupcakes and only take them out after the slight shrink back!

Additional Tips for Chiffon Cupcakes

Stabilize Your Whipped Cream

If you want your mandarin whipped cream to hold up better (especially during warmer days), add a teaspoon of gelatin. Simply dissolve it in 2 tablespoons of water, let it bloom, and fold it into the whipped cream once it reaches soft peaks. This keeps the cream stable and beautiful for longer.

Opt for Cake Flour

Swap out all-purpose flour for cake flour to take your cupcakes to the next level. Cake flour gives them a softer, finer texture, which is perfect for the lightness chiffon cakes are known for.

Accurate Oven Preheating

Make sure your oven is completely preheated before baking. Chiffon batter is delicate, and uneven heat can mess with the rise and texture of your cupcakes. A good oven thermometer can save the day!

Creative Recipe Variations

Tropical Chiffon Cupcakes

Why not go tropical? Add 1/4 cup of pineapple puree to the batter and fold in some shredded coconut. Pair these cupcakes with a whipped coconut cream topping or drizzle on a pineapple glaze for a tropical island vibe.

Berry Swirl Chiffon Cupcakes

For a fruity surprise, swirl some berry compote (raspberry or blueberry works great) into the batter before baking. Finish them with vanilla bean whipped cream for a sweet and tangy combo.

Savory Chiffon Cupcakes

Feeling adventurous? Try a savory twist by adding finely grated Parmesan cheese and chopped fresh herbs like rosemary to the batter. Top with a dollop of sour cream or cream cheese frosting for a unique snack option.

Fun Serving Suggestions

Cupcake Tasting Platter

Create a cupcake sampler! Pair these chiffon cupcakes with mini versions of other complementary flavors like lemon, matcha, or chocolate. It’s a fun and delicious way to offer variety at parties.

Layered Dessert Cups

For a fancier take, crumble the cupcakes into layers with mandarin whipped cream and fresh fruit in small glasses. It’s like a mini trifle that looks as amazing as it tastes.

Decorative Icing Art

Pipe your whipped cream into pretty rosettes or flowers and add edible flowers as garnishes. This is a simple way to elevate the look of your cupcakes for special occasions.

Back to the recipe!

Now you might be looking at the recipe and thinking. Catherine… why are you using orange when this is clearly a mandarin recipe. Unfortunately mandarins are not in season in Australia, and the ones that you can find honestly tastes like absolutely nothing.

Taking advantage of the produce you have available is one of my biggest tips, and if I have fragrant oranges on hand, why not use those. The same goes for all of you. Use the citrus you have available and create the best tasting version you can!

I hope you like this recipe, and hopefully the tips I give you can help you create the best chiffon cupcakes!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

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