Delicious Soufflé Cup Cake Recipe (Light, Fluffy & Irresistible) - Grandmaakitchen
Delicious Soufflé Cup Cake Recipe (Light, Fluffy & Irresistible)

Delicious Soufflé Cup Cake Recipe (Light, Fluffy & Irresistible)

Posted on by Danish Kaleem

Delicious Soufflé Cup Cake Recipe (Light, Fluffy & Irresistible)

If you are looking for a bakery-style dessert that feels luxurious yet is easy to make at home, then this Delicious Soufflé Cup Cake recipe is exactly what you need. These cupcakes combine the airy elegance of a classic French soufflé with the comfort and convenience of cupcakes, making them perfect for tea time, parties, birthdays, or even a cozy weekend treat.

What Is a Soufflé Cup Cake?

A soufflé cupcake is a light and fluffy dessert that sits between a traditional cupcake and a soufflé. Unlike dense cupcakes, soufflé cupcakes are:

  • Extra soft and airy

  • Slightly jiggly in the center

  • Delicate yet rich in flavor

  • Less sweet, making them elegant and refined

They rise beautifully in the oven and have a melt-in-your-mouth texture that feels almost cloud-like.

Why You’ll Love This Soufflé Cup Cake Recipe

  • ✔️ Light, fluffy, and not overly sweet

  • ✔️ Uses simple pantry ingredients

  • ✔️ Perfect for beginners and professionals

  • ✔️ Elegant dessert for special occasions

  • ✔️ Customizable flavors (chocolate, lemon, vanilla, coffee)

Ingredients for Soufflé Cup Cakes

Main Ingredients

  • 4 large eggs (room temperature)

  • ½ cup (100g) granulated sugar

  • ½ cup (120ml) whole milk

  • ¼ cup (60g) unsalted butter

  • ¾ cup (95g) all-purpose flour (sifted)

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • Powdered sugar (for dusting)

Essential Tools

  • Muffin pan

  • Cupcake liners or ramekins

  • Hand mixer or whisk

  • Mixing bowls

  • Rubber spatula

  • Sifter

Step-by-Step Soufflé Cup Cake Recipe

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C). This lower temperature helps the soufflé cupcakes rise gently without cracking. Line a muffin pan with cupcake liners or lightly butter ramekins.

Step 2: Separate the Eggs

Carefully separate the egg yolks and egg whites into two clean bowls. Make sure no yolk gets into the whites, as this will affect the fluffiness.

Step 3: Make the Custard Base

In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not boil. Remove from heat and let it cool slightly.

Whisk the egg yolks with half of the sugar until pale and creamy. Slowly add the warm milk mixture while whisking continuously. Add vanilla extract.

Sift in the flour, cornstarch, and salt. Mix gently until smooth and lump-free. This forms your soufflé base.

Step 4: Whip the Egg Whites

Using a clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until soft peaks form. The texture should be glossy and airy, not stiff.

Step 5: Fold Gently

Add one-third of the whipped egg whites into the batter and gently mix to loosen it. Then carefully fold in the remaining egg whites using a spatula. Use slow, sweeping motions to keep as much air as possible.

Step 6: Fill the Cups

Pour the batter into cupcake liners, filling them about ¾ full. Tap the pan lightly to remove air bubbles.

Step 7: Bake to Perfection

Bake for 18–22 minutes until the tops are lightly golden and puffed. The centers should be soft and slightly jiggly.

Turn off the oven, open the door slightly, and let the cupcakes sit for 5 minutes before removing—this prevents sudden collapse.

How to Serve Soufflé Cup Cakes

  • Dust lightly with powdered sugar

  • Serve warm for best texture

  • Pair with fresh berries

  • Add a dollop of whipped cream

  • Drizzle with chocolate or caramel sauce

Flavor Variations

Chocolate Soufflé Cup Cakes

Add 2 tablespoons cocoa powder and replace 2 tablespoons flour with melted dark chocolate.

Lemon Soufflé Cup Cakes

Add lemon zest and replace vanilla with lemon juice for a fresh citrus flavor.

Coffee Soufflé Cup Cakes

Dissolve 1 teaspoon instant coffee in warm milk before adding to the batter.

Expert Tips for Perfect Soufflé Cup Cakes

  • Always use room temperature eggs

  • Do not overmix after adding egg whites

  • Bake at low temperature for even rise

  • Use a water bath for extra moisture if needed

  • Serve immediately for best texture

Common Mistakes to Avoid

  • ❌ Over-whipping egg whites (causes collapse)

  • ❌ Opening oven door too early

  • ❌ Baking at high temperature

  • ❌ Skipping the folding technique

Storage Instructions

  • Best eaten fresh

  • Can be stored in the refrigerator for up to 24 hours

  • Reheat gently in the microwave for 10–15 seconds

Nutrition Information (Approximate per cupcake)

  • Calories: 180

  • Carbohydrates: 22g

  • Protein: 5g

  • Fat: 8g

FAQs – Soufflé Cup Cakes

Can I make them ahead of time?

Yes, but they taste best fresh. Refrigerate and reheat gently.

Why did my cupcakes collapse?

This happens due to over-mixing, over-baking, or sudden temperature change.

Can I make them without an oven?

Yes, they can be steamed, but texture may slightly differ.

Final Thoughts

This Delicious Soufflé Cup Cake recipe is the perfect balance of light texture, rich flavor, and elegant presentation. Whether you are baking for guests, family, or just yourself, these cupcakes will impress every time. With proper technique and gentle handling, you can achieve bakery-quality results right in your kitchen.

✨ Soft, airy, and melt-in-your-mouth—these soufflé cupcakes are pure dessert perfection.

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