What is the difference between a chiffon cupcake and a regular cupcake?

When you bake a Mini Chiffon Cupcake, the key difference lies in how the batter is made: you separate the eggs, whip the whites into a meringue, then fold them into a yolk-based batter that includes oil instead of butter. That method creates a lighter and airier texture compared with a typical butter-based cupcake.

Can I use all-purpose flour instead of cake flour for chiffon cupcakes?

Yes — you can substitute all-purpose flour, but expect a slightly coarser crumb. To get closer to the fine texture of cake flour, you can remove 2 tablespoons of all-purpose flour for every cup used, then add 2 tablespoons of cornstarch, sifted together before using. It won’t be exactly the same, but your mini chiffon cupcakes will still taste wonderful.

How long do mini chiffon cupcakes need to bake?

Because the cupcakes are smaller, you’ll only need about 12-15 minutes at roughly 325 °F (163 °C); check for a light golden top and that a toothpick comes out clean or with a few moist crumbs. Every oven is different, so start checking at the 12-minute mark.

Why did my chiffon cupcakes collapse in the center after cooling?

A collapse usually happens when too much air escapes from the batter — for example, if the egg whites were over-whipped and then folded too aggressively, or if the oven temperature was too high and the structure rose too fast then sank. Let the cupcakes cool gently; rapid cooling can also cause a dip in the middle.

Can I freeze mini chiffon cupcakes and still keep the texture?

Absolutely. Just make sure your cupcakes are completely cool and unfrosted, wrap them individually or place them in an airtight container, then freeze for up to two months. When you’re ready to serve, thaw at room temperature and apply your frosting or topping. The texture stays surprisingly good.

Mini Chiffon Cupcakes: 7 Delightfully Light & Irresistible Treats

Name: Mini Chiffon Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 mini cupcakes
Cuisine: American
Ingredients: 1 cup cake flour; 3/4 cup granulated sugar (split); 4 large eggs, separated; 1/4 cup neutral oil; 1/3 cup whole milk or water; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon cream of tartar

Description

Light, airy mini chiffon cupcakes with a soft crumb and delicate flavor, perfect for parties or everyday baking.

Ingredients

Scale

1 cup cake flour
3/4 cup granulated sugar (split)
4 large eggs, separated
1/4 cup neutral oil
1/3 cup whole milk or water
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar

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Instructions

Preheat oven to 325°F and line a mini muffin pan with paper liners.
Whisk egg yolks, half the sugar, oil, milk, vanilla, salt, cake flour, and baking powder until smooth.
Beat egg whites with cream of tartar until foamy, then gradually add remaining sugar and whip to stiff peaks.
Fold one-third of the meringue into the yolk mixture, then fold in the remaining meringue gently.
Fill liners two-thirds full and bake for 12–15 minutes until the tops spring back when touched.
Cool completely on a wire rack and decorate as desired.

Notes

For extra flavor, add citrus zest or a light glaze after baking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg