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Orange Chiffon Cupcakes

Course Dessert
Cuisine American
Keyword cake, chiffon, cupcake, dessert, orange
Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Servings 12 -14 Cupcakes


  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 4 large eggs separated
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar divided
  • 4 tablespoons unsalted butter melted
  • zest of 2 oranges
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange liqueur or extract
  • 1/2 cup orange juice

Orange Glaze:

  • zest of 1 orange
  • 2/3 cup powdered sugar
  • 2 tablespoons fresh orange juice


  • Preheat oven to 325 degrees F. Line 12 muffin tins with paper liners (not waxed). Do not grease and do not use non-stick.
  • In a medium bowl, combine cake flour and baking powder.
  • In another medium bowl, add the 4 egg whites. Place the egg yolks in a large bowl. Add the salt and cream of tartar to the egg whites. Beat until soft peaks form. Continue beating and slowly add 1/2 of the sugar. Beat until stiff peaks form.
  • Add the remaining sugar to the egg yolks. Beat until light and pale yellow. Mix in the butter, orange zest, vanilla, and orange extract.
  • Alternate adding the flour mixture in thirds and the orange juice in halves to the yolks, beginning and ending with the flour. Stir until just incorporated.
  • Gently fold in the egg whites, in thirds, until just combined. Gently transfer into the prepared muffin tins, about 3/4 full. Bake in preheated oven until golden on top and toothpick inserted in center comes out clean, 30-35 minutes. Remove from pan and let cool on wire rack.
  • While the cupcakes are cooling, prepare glaze by whisking together orange zest, powdered sugar, and orange juice until smooth. If too thick, add a little more orange juice. If too thin, add more powdered sugar. Drizzle the glaze over completely cooled cupcakes.