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Vanilla Chiffon Cupcakes

Vanilla Chiffon Cupcakes
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Vanilla Chiffon Cupcakes are light, airy, and tender with a perfect balance of sweetness and vanilla flavor. These soft cupcakes achieve their signature chiffon texture by folding whipped egg whites into the batter, making them ideal for any occasion from birthdays to casual treats. Easy to prepare with simple pantry ingredients and quick to bake, they are sure to become a favorite in your baking collection.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs, separated
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar

Instructions

  1. Prepare Your Ingredients and Equipment: Gather all ingredients and preheat your oven to 325°F (165°C). Line your cupcake pans with paper liners to make removal easy later on.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the egg yolks, vegetable oil, milk, and vanilla extract until smooth and uniform.
  4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined—avoid overmixing to maintain a tender crumb.
  5. Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form.
  6. Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the batter in three parts, preserving as much air as possible to keep the batter light and airy.
  7. Bake: Divide the batter evenly into the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack. Frost once completely cooled or enjoy as is!

Notes

  • Use room temperature eggs for better whipping and air incorporation.
  • Don’t overmix the batter to avoid deflating air bubbles.
  • Fold egg whites gently with a spatula to maintain volume.
  • Use fresh vanilla extract for the best flavor.
  • Start checking for doneness at 18 minutes to prevent overbaking.

Nutrition

Keywords: vanilla chiffon cupcakes, light cupcakes, airy cupcakes, birthday cupcakes, easy cupcake recipe

Find it online: https://emillycooks.com/vanilla-chiffon-cupcakes/