Light and Fluffy Chiffon Cupcakes
Indulge in the airy and delightful world of Light and Fluffy Chiffon Cupcakes! A perfect blend of classic cake flavors, these cupcakes are made with tender cake flour, rich egg yolks, and fluffy meringue that gives them an incredibly moist texture. The addition of vanilla and a hint of elegance from the cream of tartar elevates these treats to a new level of deliciousness. Ideal for any occasion, from birthday parties to afternoon teas, these cupcakes will become a favorite in your dessert repertoire. Share them with family and friends and watch them disappear instantly!
24
Servings
80
Calories
9
Ingredients
Ingredients
Cake Flour
5.25 ounces (Sifted)
Baking Powder
1.5 teaspoons
Kosher Salt
1 teaspoon
Eggs
5 large (Separated (yolks and whites))
Granulated Sugar
6 ounces (Divided)
Water
1/4 cup (Room temperature)
Vegetable Oil
1/4 cup
Vanilla Extract
1 teaspoon
Cream of Tartar
5/8 teaspoon
Instructions
1
Begin by preheating your oven to 325 degrees F (165 degrees C). Prepare two 12-cup muffin tins by lining them with paper liners or opt for ovenproof coffee mugs placed on a half sheet pan for a unique presentation.
2
In a medium mixing bowl, combine cake flour, baking powder, and kosher salt. Whisk thoroughly and set the mixture aside.
3
In the bowl of a stand mixer, beat the egg yolks with 5 ounces of sugar on high speed for about 2 minutes or until the mixture becomes pale and forms ribbons when lifted. Gradually mix in the water, vegetable oil, and vanilla extract until well blended.
4
Gently incorporate the dry ingredients into the egg mixture, combining until just mixed. Transfer the batter into a separate bowl.
5
In a separate clean bowl, add the egg whites and cream of tartar. Whisk on high speed until foam forms, then lower the speed and gradually add the remaining 1 ounce of sugar. Increase the speed back to high and continue whisking until stiff peaks form, about 2 minutes.
6
Carefully fold in 1/3 of the whipped egg whites into the batter to lighten it. Then gently fold in the remaining egg whites until no white streaks remain, being cautious not to deflate the mixture.
7
Spoon the batter into the prepared muffin tins or mugs, evenly distributing it among the cups.
8
Place both muffin tins on the middle rack of the oven (or the mug-filled pan on the bottom rack) and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should reach an internal temperature of 205 to 210 degrees F.
9
Once baked, remove from the oven and let the cupcakes cool completely on a wire rack before frosting them with your favorite icing.
Nutrition Information
3
Fat
11
Carbs
1.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Light and Fluffy Chiffon Cupcakes?
They are an airy and delightful dessert made with cake flour, rich egg yolks, and a fluffy meringue for a moist texture.
What oven temperature is required for this recipe?
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
How many cupcakes does this recipe make?
This recipe makes 24 servings.
What type of flour should I use?
You should use 5.25 ounces of sifted cake flour.
How much baking powder is needed?
The recipe calls for 1.5 teaspoons of baking powder.
How many eggs are required?
You will need 5 large eggs, separated into yolks and whites.
How much granulated sugar is used in total?
A total of 6 ounces of granulated sugar is used, divided for different parts of the recipe.
What amount of sugar goes into the egg yolk mixture?
Beat 5 ounces of sugar with the egg yolks.
How much sugar is added to the egg whites?
Gradually add the remaining 1 ounce of sugar to the egg whites.
How long should I beat the egg yolks?
Beat the egg yolks on high speed for about 2 minutes until the mixture is pale and forms ribbons.
What is the purpose of cream of tartar in this recipe?
It helps stabilize the egg whites to create a fluffy meringue; use 5/8 teaspoon.
What temperature should the water be?
The 1/4 cup of water should be at room temperature.
What type of oil is used in the batter?
The recipe uses 1/4 cup of vegetable oil.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
How long do the cupcakes need to bake?
Bake the cupcakes for approximately 30 minutes.
What is the internal temperature goal for the cupcakes?
The cupcakes should reach an internal temperature of 205 to 210 degrees Fahrenheit.
How many calories are in one chiffon cupcake?
Each cupcake contains approximately 80 calories.
What is the fat content per serving?
There are 3 grams of fat in each cupcake.
How many carbohydrates are in each cupcake?
Each cupcake contains 11 grams of carbohydrates.
What is the protein content per serving?
Each cupcake provides 1.3 grams of protein.
How should the egg whites be whisked?
Whisk them on high speed until stiff peaks form.
How do I incorporate the egg whites into the batter?
Carefully fold in 1/3 of the whipped egg whites to lighten the batter, then gently fold in the remainder.
Can I bake these in something other than muffin tins?
Yes, you can use ovenproof coffee mugs placed on a half sheet pan.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of kosher salt.
What rack should I use in the oven?
Place the muffin tins on the middle rack or the mug-filled pan on the bottom rack.
How do I know when the cupcakes are done?
They are done when a toothpick inserted in the center comes out clean.
What should I do after removing them from the oven?
Let the cupcakes cool completely on a wire rack before frosting.
Are there any specific preparation instructions for the flour?
The cake flour should be sifted before use.
What category of food does this recipe fall into?
It is categorized as a dessert and a sweet treat.
Does this recipe contain any fiber?
No, this recipe does not contain a significant amount of fiber.