Introduction
Fluffy Cheese Soufflé Cupcakes are a delightful twist on the classic French soufflé, baked in cupcake form for convenience and portion control. These light, airy, and savory cupcakes feature a rich cheese flavor encased in a soft, golden crust. Perfect for brunch, afternoon tea, or as an elegant appetizer, they bring the sophistication of a soufflé without the stress of timing it perfectly for guests.
—
Description
These cupcakes rise beautifully in the oven, showcasing a delicate balance between creamy, cheesy interiors and lightly crisp exteriors. The texture is pillow-soft and slightly custardy, offering the essence of a cheese soufflé in a handheld size. They can be served warm or at room temperature, making them versatile for any occasion.
—
Ingredients
Makes about 8–10 cupcakes
3 tablespoons unsalted butter (plus extra for greasing)
3 tablespoons all-purpose flour
1 cup warm milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A pinch of nutmeg (optional)
4 large eggs, separated
1 cup grated cheese (Gruyère, cheddar, or a mix of both)
1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
—
Instructions
1. Prepare the Pan
Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper cups, then lightly dust with flour or grated cheese to prevent sticking.
2. Make the Base (Roux)
Melt butter in a saucepan over medium heat. Add flour and whisk for about 1 minute until smooth and slightly foamy.
3. Add Milk
Gradually whisk in warm milk until thickened and smooth. Season with salt, pepper, and nutmeg. Remove from heat.
4. Add Egg Yolks and Cheese
Stir in the egg yolks one at a time, then fold in the grated cheese until melted and incorporated. Set aside to cool slightly.
5. Whip Egg Whites
In a clean bowl, beat egg whites (and cream of tartar if using) until stiff peaks form.
6. Fold the Mixtures
Gently fold one-third of the beaten whites into the cheese mixture to lighten it, then fold in the remaining whites carefully to maintain the airy texture.
7. Fill and Bake
Spoon the mixture into the prepared muffin cups, filling them about 3/4 full. Bake for 15–18 minutes or until puffed and golden brown.
8. Serve Immediately
Soufflé cupcakes are best served warm from the oven when they’re at their fluffiest, though they remain delicious even after cooling.
—
Tips
Temperature matters: Make sure your egg whites are at room temperature before whipping for maximum volume.
Don’t overmix: Overfolding will deflate the batter. Use gentle, sweeping motions.
Serve quickly: Soufflés naturally deflate as they cool, so enjoy them soon after baking.
Cheese choice: For a stronger flavor, try aged cheddar or Gruyère; for milder taste, use mozzarella or Swiss cheese.
—
Variations
Herbed Soufflé Cupcakes: Add 1 tablespoon of finely chopped fresh herbs like chives, parsley, or thyme.
Spicy Version: Mix in a pinch of cayenne pepper or diced jalapeños for a kick.
Mini Soufflés: Bake in mini muffin tins for bite-sized party appetizers.
Sweet Twist: Omit the cheese and salt, add 2 tablespoons of sugar, and flavor with vanilla for a dessert soufflé cupcake.
—
Correction Note
If your soufflé cupcakes collapse quickly, it’s usually because they were overmixed or underbaked. Ensure that the oven is fully preheated, and bake until the tops are firm and golden to prevent sinking.
—
Enjoy
Serve your Fluffy Cheese Soufflé Cupcakes warm with a side of salad or soup, or as a refined snack on their own. Light, creamy, and satisfyingly cheesy — they’re a guaranteed hit at any table.