Angel Food Cupcakes Are The Mini Version Of Classic Angel Food Cake—Light, Fluffy, And Fat-Free.
They’re Made With Whipped Egg Whites, Sugar, And Cake Flour. Perfect For Anyone Looking For A Soft, Airy Dessert Without The Heaviness Of Butter-Based Cakes.
These Angel Food Cupcakes Are My Go-To When I’m Craving Something Sweet But Still Light. I First Made Them For A Weekend Brunch With Friends, And They Disappeared Before I Even Sat Down.
They’re So Fluffy, They Feel Like Little Clouds In Cupcake Liners. What I Really Love Is How Easy They Are To Make—No Stand Mixer, No Piping Bags—Just A Simple Bowl, A Whisk, And A Muffin Tin.
The Best Part? The Batter Uses Only Egg Whites And Cake Flour, Which Gives The Cupcakes Their Soft Texture And Signature Bounce.
Add A Dollop Of Lightly Sweetened Whipped Cream On Top, And You’ve Got Yourself The Perfect Treat For Birthdays, Baby Showers, Or Even Just A Weekday Pick-Me-Up.
How To Make Angel Food Cupcakes?
Recipe Overview
These Angel Food Cupcakes are soft, fluffy, and sweet with a golden top and a tender, springy crumb. Made with egg whites, cake flour, and a hint of vanilla, they’re topped with airy whipped cream for a simple finish.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 12 cupcakes
- Calories: ~120 per cupcake
Equipment
- Muffin tin (12-cup standard size)
- Paper cupcake liners
- Mixing bowls
- Hand whisk or electric hand mixer
- Rubber spatula
- Sifter or fine mesh strainer
- Measuring cups and spoons
Ingredients
For the Cupcakes:
- ¾ cup granulated sugar (150g)
- ½ cup cake flour (60g)
- ¼ teaspoon salt
- 6 egg whites, at room temperature
- 1 tablespoon warm water
- ¾ teaspoon cream of tartar
- ½ teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream (240ml)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
1. Prep Your Pan
Line a 12-cup muffin tin with paper liners. Preheat your oven to 350°F (175°C).
2. Sift the Dry Mix
In a small bowl, sift together cake flour, salt, and half of the sugar (just ¾ cup divided in half). Set aside.
3. Whip the Egg Whites
In a clean mixing bowl, whisk egg whites and warm water until foamy. Add cream of tartar and continue whisking until soft peaks form. Slowly add the remaining sugar, a tablespoon at a time, and keep beating until stiff peaks form. This step takes a little patience, but it’s the key to that signature fluffiness.
4. Fold in Dry Ingredients
Gently sift the flour mixture over the egg whites in three parts, folding it in carefully each time with a rubber spatula. Don’t rush this—be gentle so you don’t deflate the batter.
5. Fill and Bake
Spoon the batter into your cupcake liners, filling them almost to the top. Bake for 18–20 minutes or until the tops are lightly golden and spring back when touched.
6. Cool
Let the cupcakes cool completely in the pan for 10 minutes, then transfer to a wire rack.
7. Make the Whipped Cream
In a chilled bowl, beat the whipping cream, powdered sugar, and vanilla until soft peaks form. Keep it chilled until ready to use.
8. Top and Serve
Spoon or pipe a dollop of whipped cream onto each cooled cupcake right before serving.
Nutrition
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Sugar: 12g
- Protein: 3g
- Fiber: 0g
Tips
1. Add fresh fruit: Top with strawberries, blueberries, or pineapple for a fruity twist.
2. Chocolate whipped cream: Swap 1 tablespoon of powdered sugar for unsweetened cocoa powder for a chocolate topping.
3. Make ahead: Cupcakes can be baked a day in advance. Add whipped cream right before serving.
4. Storage: Keep cupcakes in an airtight container at room temp for 1 day or refrigerated (without cream) for up to 3 days.
Serving Suggestions
These angel food cupcakes are perfect on their own or topped with:
1. Sliced strawberries and a drizzle of honey
2. A spoonful of lemon curd
3. A sprinkle of shredded coconut
4. A swirl of berry compote
They’re great for spring brunches, baby showers, or even as a light birthday treat!
FAQ
Can I Use All-Purpose Flour Instead Of Cake Flour?
Cake flour really makes a difference here. If you don’t have it, you can try making your own by replacing 1 tablespoon of each ½ cup of AP flour with cornstarch and sifting well.
How Long To Bake Angel Food Cupcakes From A Mix?
Typically 16–18 minutes at 350°F. Check that the tops are golden and springy.
Can I Freeze Angel Food Cupcakes?
Yes, but freeze them without the whipped cream. Wrap them tightly and store for up to 2 months.
What Can I Do With My Leftover Egg Yolks?
Don’t toss them! You can use leftover egg yolks to make:
1. Custard or pudding
2. Lemon curd
3. Homemade mayonnaise
4. Rich scrambled eggs
5. Pasta dough
Why Did My Angel Food Cupcakes Sink?
Sinking can happen when:
1. Egg whites weren’t whipped to stiff peaks
2. The batter was overmixed and deflated
3. The oven temperature was too low or opened too early
Make sure to follow the mixing and baking steps carefully.
Conclusion
If you’re looking for a dessert that’s easy, light, and always a hit—these angel food cupcakes are it. I’d love to know how they turn out for you.
Leave a comment or tag me on Facebook @allcooksrecipe. Let’s keep baking simple, fun, and full of flavor—together!
Equipment
- Muffin tin (12-cup standard size)
- Paper cupcake liners
- Mixing bowls
- Hand whisk or electric hand mixer
- Rubber spatula
- Sifter or fine mesh strainer
- Measuring cups and spoons
Ingredients
For the Cupcakes:
- ¾ cup granulated sugar 150g
- ½ cup cake flour 60g
- ¼ teaspoon salt
- 6 egg whites at room temperature
- 1 tablespoon warm water
- ¾ teaspoon cream of tartar
- ½ teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream 240ml
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prep Your Pan
- Line a 12-cup muffin tin with paper liners. Preheat your oven to 350°F (175°C).
Sift the Dry Mix
- In a small bowl, sift together cake flour, salt, and half of the sugar (just ¾ cup divided in half). Set aside.
Whip the Egg Whites
- In a clean mixing bowl, whisk egg whites and warm water until foamy. Add cream of tartar and continue whisking until soft peaks form. Slowly add the remaining sugar, a tablespoon at a time, and keep beating until stiff peaks form. This step takes a little patience, but it’s the key to that signature fluffiness.
Fold in Dry Ingredients
- Gently sift the flour mixture over the egg whites in three parts, folding it in carefully each time with a rubber spatula. Don’t rush this—be gentle so you don’t deflate the batter.
Fill and Bake
- Spoon the batter into your cupcake liners, filling them almost to the top. Bake for 18–20 minutes or until the tops are lightly golden and spring back when touched.
Cool
- Let the cupcakes cool completely in the pan for 10 minutes, then transfer to a wire rack.
Make the Whipped Cream
- In a chilled bowl, beat the whipping cream, powdered sugar, and vanilla until soft peaks form. Keep it chilled until ready to use.
Top and Serve
- Spoon or pipe a dollop of whipped cream onto each cooled cupcake right before serving.
