Air Fryer Chiffon Cupcakes – Light, fluffy, and perfectly moist, these chiffon cupcakes come out beautifully golden in the air fryer!
About Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8 cupcakes
Ingredients
- 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
- 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
- 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
- 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
- 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.