Air fryer Chiffon Cupcakes

• 4 large eggs, separated
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/2 tsp vanilla extract
• 3/4 cup cake flour
• 1/2 tsp baking powder
• Pinch of salt

Instructions

Step 1: Whip the Egg Whites

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add half of the sugar and beat until stiff peaks form.

Step 2: Make the Batter

1. In another bowl, whisk together egg yolks, the remaining sugar, oil, water, and vanilla extract until smooth. Sift in the flour, baking powder, and salt. Mix until well combined.

Step 3: Fold and Fill

1. Gently fold the whipped egg whites into the yolk mixture in 3 additions. Spoon the batter into cupcake liners placed in silicone molds or ramekins.

Step 4: Air Fry

1. Preheat air fryer to 300°F (150°C). Place molds in the basket and cook for 13–15 minutes, or until a toothpick comes out clean.

Amount Per Serving

• Calories: ~120
• Protein: 3g
• Carbs: 14g
• Fat: 6g
• WW Points: 3 points

Notes

• Tip: Avoid opening the air fryer mid-cooking to keep the cupcakes fluffy.
• Flavor Boost: Add lemon zest or almond extract for variation.