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Mini Chiffon Cupcakes

Mini Chiffon Cupcakes

Prep Time 20 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 20 mins Difficulty: Beginner Cooking Temp: 266  °F Servings: 8 Best Season: Suitable throughout the year
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Mini Chiffon Cupcakes are light, airy, and incredibly tender individual-sized treats that capture the delicate texture of a traditional chiffon cake. These cupcakes are perfect for any occasion, offering a sophisticated and delightful dessert that melts in your mouth.

The batter for chiffon cupcakes is made from a mixture of flour, sugar, eggs, oil, and a liquid flavoring such as vanilla or citrus juice. The egg yolks and sugar are beaten until pale and fluffy, while the egg whites are whipped to stiff peaks, giving the cupcakes their signature airy texture. The oil keeps the cupcakes moist and tender, and the whipped egg whites create a light, fluffy crumb.

The batter is spooned into cupcake liners and baked until golden brown and a toothpick inserted into the center comes out clean. Once baked and cooled, the chiffon cupcakes can be frosted with a variety of toppings, such as whipped cream, buttercream, or a simple glaze.

Mini Chiffon Cupcakes can be garnished with fresh fruit, edible flowers, or a dusting of powdered sugar for added elegance. The result is a cupcake that is both visually appealing and incredibly delicious, with a light and airy texture that is sure to delight.

These cupcakes are perfect for birthdays, tea parties, or any celebration where you want to offer a unique and elegant dessert.


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  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well vegetable oil and milk until well combined. Add in cake flour, salt, egg yolks, and mix well. Set aside.

  3. Line the mini cupcake tin with mini cupcake liners. Preheat the oven to 266℉(130℃).

  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until stiff peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Transfer the batter into a piping bag. Fill each cupcake liner with batter. Send into the oven and let bake for 30 minutes. Let the cupcakes cool down and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mini chiffon cupcakes, chiffon cupcakes, soft cake, fluffy cake, chiffon cake