Description

These Mini Chiffon Cupcakes are light, fluffy, and melt-in-your-mouth delicious, perfect for any occasion.

Ingredients

Scale

1 ½ cups All-Purpose Flour, sifted
1 cup Granulated Sugar, divided
1 ½ teaspoons Baking Powder
½ teaspoon Salt
½ cup Vegetable Oil
½ cup Whole Milk
1 teaspoon Vanilla Extract
6 large Eggs, separated
½ teaspoon Cream of Tartar

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Instructions

Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners
In a large bowl, whisk together the sifted flour, ¾ cup sugar, baking powder, and salt
In a separate bowl, whisk the egg yolks with the oil, milk, and vanilla until smooth
Pour the egg yolk mixture into the dry ingredients and whisk until just combined
In a clean bowl, beat the egg whites until foamy and add the cream of tartar
Gradually add the remaining sugar while beating until stiff peaks form
Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining egg whites
Divide the batter among the prepared muffin cups, filling each about two-thirds full
Bake for 18-22 minutes until golden brown and a toothpick comes out clea
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

Notes

For best results, ensure all ingredients are at room temperature before starting.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 200 kcal
Sugar: 20 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 63 mg