Gluten Free Chiffon Cupcake Recipe

When it comes to cakes that feel light as air yet still rich in flavor, chiffon cupcakes are in a class of their own. These GLUTEN FREE (yep – that’s right!) Gluten Free Chiffon Cupcake recipe is made with Rodelle Natural Vanilla Paste is a great example of how elegant and delicate a cupcake can be, all while being an easy and approachable baking process. They’re soft, fluffy, and infused with aromatic vanilla specks that make them both beautiful and delicious! 

But what exactly is a chiffon cupcake? Chiffon cake/cupcakes are a type of sponge cake that combines the airy texture of whipped egg whites with the richness of oil-based batter. This unique method creates a cupcake that’s lighter than a butter cake but moister and more tender than a traditional sponge. The result is a cupcake that melts in your mouth, with a subtle springiness that makes each bite feel cloud-like (sort of like cloud bread). 

In this easy chiffon cupcake recipe, Rodelle Natural Vanilla Paste takes center stage. Unlike vanilla extract, vanilla paste delivers both concentrated vanilla flavor and beautiful flecks of real vanilla bean seeds. The flavor is warm, aromatic, and slightly floral, with a depth that makes these cupcakes stand out from any ordinary vanilla bake! Each bite carries a full, rounded vanilla profile that pairs beautifully with the chiffon texture. 

Because these chiffon cupcakes were made with gluten-free flour, they’re also wonderfully inclusive for gatherings where dietary needs vary. By using a gluten-free flour blend, you get the same delicate crumb without sacrificing flavor or structure. The lightness of chiffon baking actually complements the gluten-free flour, resulting in a cupcake that’s just as soft and airy as the classic version. 

These chiffon cupcakes are versatile, too. Enjoy them plain with a dusting of powdered sugar for an understated dessert, or dress them up with whipped cream, buttercream, or fresh fruit. Their delicate flavor makes them the perfect canvas for seasonal toppings, whether that’s summer berries, a drizzle of caramel, or even a citrus glaze. 

Whether you’re new to chiffon baking or already a fan, these Gluten-Free Chiffon Cupcakes are sure to impress. They showcase the beauty of simple, high-quality ingredients, delivering a cupcake that feels refined, timeless, and irresistibly good.  

  • Easy
  • 40 mins
  • 5 servings
close up of a gluten free chiffon cupcake with a white wrapper slightly undone. The table is oak and in the upper left is a white plate with additional cupcakes.
Ingredients
  • 1 (50g) Large Whole Egg 
  • 2 (60g) Large Egg Whites 
  • ¼ cup (57g) Whole Milk 
  • 1 cup (175g) Gluten Free Flour 
  • 1 tsp. (2.5g) Salt 
  • 1 ½ tsp.  (6g) Baking Powder 
  • 5 Tbsp. (56g) Vegetable Shortening 
  • ½ cup (99g) Granulated Sugar 
  • 1 tsp. (4.5g) Rodelle Vanilla Paste 
  • ½ tsp. (0.5g) Cornstarch 
  • 1 cup (227g) Heavy Cream  
  • ½ cup (57g) Powdered Sugar 
  • ½ tsp. (2.25g) Rodelle Vanilla Paste 
  • 2 cups (395g) Strawberries 
  • 1 cup (140g) Blackberries 
  • 1 Tbsp. (14g) Lemon Juice 
  • 1 Tbsp. (21g) Honey
Uses
Occasions
Directions
  1. Preheat an oven to 375°F.  
  2. In a medium bowl, sift together the gluten-free flour, baking powder, salt, and granulated sugar 
  3. In a separate bowl, add melted shortening, Rodelle Vanilla Paste, the whole egg, and milk, then whisk to combine.  
  4. In another separate bowl, whisk together the egg whites and cornstarch until firm peaks are formed.  
  5. Add the egg and milk mixture to the dry mix bowl and stir until combined and there are no lumps.  
  6. Once combined, fold in the egg whites using a rubber spatula.  
  7. After folding, pour into the desired prepared cupcake tin. Bake 20 minutes until the cupcakes have risen and reached a pale golden colour. Once the cupcakes are done, pull them and let them cool in the pan on a wire rack.  
  8. While the cupcakes are baking, combine the heavy cream and powdered sugar in a stand mixer with a whisk attachment. Whip on medium to high speed until firm peaks are formed.  
  9. Using a cutting board and a knife, dice the strawberries and blackberries into small pieces. Toss the diced fruit with lemon juice and honey and let it sit in a bowl.  
  10. Once the cupcakes have baked while slightly warm, use either a circle cutter or the back of a piping tip to cut out a hole ½ way to ¾ of the way down in the center of each cupcake. Remove the cut portion and fill with the slightly drained fruit mixture.  
  11. After each cupcake has been filled, pipe the cupcakes with the whipped vanilla cream, then serve and enjoy!

This recipe was prepared by Marshall Davis for Rodelle, part of ADM's culinary team.