These coffee chiffon cupcakes are incredibly light, fluffy, and pillowy soft. Each bite is infused with a rich coffee flavor that perfectly complements the delicate, airy crumb of the cake. Made with rice flour, they are naturally gluten and dairy free!
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These chiffon cupcakes are the ultimate treat. You will find yourself reaching for another one as the airy, fluffy texture is just so additive! Pair them with a dollop of whipped cream, ice cream, or simply enjoy on their own.
What is chiffon cake?
Chiffon cake is a type of cake that is characterized by its significantly soft and light texture. It is mainly structured with eggs, a little amount of flour and oil. The key to success is to whip up the egg whites perfectly, creating the airy batter with volume.
This version is baked with coffee granules, in small cupcake size. They are subtly sweet, full of aroma, and soft like a cloud.
Which flour should I use?
Rice flour is used in this recipe. Rice flour is made by milling white rice, most commonly from medium or long grain type. The rice can be stone ground either dry or wet, and the wet milling is what makes the flour super fine and silky.
Especially for chiffon cake making, the finer the rice flour is, the softer and fluffier the cake will be. I highly recommend using wet milled rice flour such as this Thai brand that is also accessible online.
I have tried using stone ground rice flour, but the texture came out slightly grittier and denser.
Glutinous rice flour (also known as mochiko, or sweet rice flour) does not work for this recipe.
Ingredients for this recipe
- Large eggs - Whites and yolks separated
- Sugar
- Avocado oil - Or any neutral tasting oil
- Oat milk - Or any non dairy milk
- Vanilla extract
- Coffee granules - Decaf or caffeinated
- Salt
- Rice flour - I use Thai rice flour
- Cornstarch - Or tapioca starch
- Baking powder
Toppings (optional)
- Powdered sugar
How to make coffee chiffon cupcakes
Step 1. Preheat the oven to 340°F/ 171°C. Line a muffin pan(s) with baking cups.
Step 2. Place the egg yolks and half of the sugar in a large bowl. Whisk well until pale and creamy.
Step 3. Add in the avocado oil, oat milk, coffee granules and mix well.
Step 4. Add in the salt, rice flour, cornstarch, and baking powder. Mix until just combined.
Step 5. In a different large bowl, place the egg whites and lightly whip up with a hand mixer or stand mixer for about 30 seconds. Add in the rest of the sugar in 3 portions, and whip up the egg whites until stiff peaks form.
Step 6. Add the whipped egg whites into the flour mix in three portions. Mix gently but thoroughly every time you add egg whites.
Step 7. Pour the batter into the baking cups . Bake for 20-25 minutes, or until the top is golden brown.
Step 8. Cool the cupcakes for at least 30 minutes. Dust with powdered sugar (optional).
*See the recipe card below for detailed instructions.
Tips
- Make sure the coffee granules are completely dissolved before moving onto the next step.
- Make sure to mix the yolk mix and meringue (egg whites) well. You may be afraid of deflating the foam, but undermixed batter will not bake evenly and create unnecessary air pockets.
FAQ
If an inserted toothpick (or skewer) comes out clean, that is when the cupcakes are ready. Also, when you touch the top surface, it should spring back immediately.
Room temperature: Coffee chiffon cupcakes can be tightly covered and stored at room temperature for up to 3 days.
Refrigerating: You can also cling wrap individual pieces and refrigerate for up to 1 week. Bring up to room temperature upon serving.
Freezing: They can be kept frozen for up to 1 month. Wrap individually and store in an airtight bag to prevent drying. Thaw in the fridge, or microwave for 10-20 seconds.
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Recipe
Coffee Chiffon Cupcakes
Ingredients
- 4 large eggs whites and yolks separated
- ½ cup organic cane sugar divided into two
- 4 tablespoons avocado oil
- ¼ cup oat milk or any non dairy milk
- 1 teaspoon vanilla extract
- 1 tablespoon coffee granules decaf or caffeinated
- ¼ teaspoon salt
- ⅔ cup rice flour I use Thai rice flour
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon baking powder
Topping (optional)
- Powdered sugar
Instructions
- Preheat the oven to 340°F/ 171°C. Line a muffin pan with baking cups.
- Place the egg yolks and half of the sugar in a large bowl. Whisk well until pale and creamy.
- Add in the avocado oil, oat milk, coffee granules and mix well.
- Add in the salt, rice flour, cornstarch, and baking powder. Mix until just combined.
- In a different large bowl, place the egg whites and lightly whip up with a hand mixer or stand mixer for about 30 seconds. Add in the rest of the sugar in 3 portions, and whip up the egg whites until stiff peaks form.
- Add the whipped egg whites into the flour mix in three portions. Mix gently but thoroughly every time you add egg whites.
- Pour the batter into the baking cups . Bake for 20-25 minutes, or until the top is golden brown.
- Cool the cupcakes for at least 30 minutes. Dust with powdered sugar (optional).
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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