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    Home - Cupcakes

    Published: Jun 5, 2018 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Angel Food Cupcakes

    Jump to Recipe Print Recipe

    Light as air angel food cupcakes are exactly what you need to satisfy that sweet tooth without feeling weighed down.

    angel food cupcakes next to bottle of white wine

    It feels like it's been a while since I've shared a cupcake. I feel like there are never enough cupcakes around. Every time I make a batch, I find myself wanting more. This is especially true when it comes to these angel food cupcakes. These tasty little cupcakes are seriously so light and are almost like you are eating a sweet cloud.

    Angel food cakes have a reputation for being difficult to make, but I can assure you, that is not the case with these cupcakes.

    Jump to:
    • Ingredients
    • Baking success tips
    • Decoration ideas
    • Storage tips
    • F.A.Q.s
    • Recipes you may like
    • Recipe Card

    Ingredients

    Although making angel food cupcakes aren't terribly hard to make, it is important to make sure you are using the ingredients I list out in the recipe!

    • Cake flour - Cake flour has lower protein and gives you a more tender and lighter crumb. It is the best flour to use for a cloud-like cupcake like this.
    • Powdered sugar - Powdered sugar is needed to dissolve faster, and ensure we don't accidentally deflate the egg whites.
    • Salt - This won't give us salt cupcakes! Instead, it helps to balance the flavors and bring out the vanilla in the cake.
    • Egg whites - We don't use any leavening agents in these cupcakes. Instead, we use beaten egg whites to create volume and help the cupcakes rise in a light and cloudlike manner.
    • Cream of tartar - Cream of tartar helps stabilize the egg whites as we beat them into peaks. It is possible to make the cupcakes without it, but I recommend at least trying to find this ingredient.
    • Granulated sugar - The powdered sugar alone isn't enough to sweeten the cupcakes properly. We use granulated sugar that we process down so that it is nice and fine to sweeten the recipe.
    • Vanilla - I recommend using a nice pure vanilla extract.

    As you can see, all the ingredients are used in a way to make everything light and fluffy like a cloud. This is very important.

    close up of cupcake topped with whipped cream, strawberry and powdered sugar

    Baking success tips

    The most important thing you can do is make sure you are following all the recommendations I make. The extra effort is worth it in the end for the lightest angel food cupcakes ever.

    • Yes, you really do need to process the granulated sugar. The large sugar granules cut into the whipped egg whites and can deflate them.
    • Yes, you really do need to sift your flour. It keeps the dry ingredients fluffy which makes it easier to incorporate into the egg whites without deflating them.
    • Recommended tools: sifter, mini food processor, egg white separator,

    Decoration ideas

    Decorating and topping these angel food cupcakes is so much fun. I recommend staying away from dense or heavy toppings such as American buttercream.

    Instead, opt for something light to compliment the lightness of the cupcake. Whipped cream and fresh berries are popular. Berry sauce, a light brush of jam, or even a tiny bit of ganache would also be good.

    cupcakes scattered on the table

    Storage tips

    These cupcakes will last at room temperature for about 1 - 2 days. Plain cupcakes freeze well when kept in an airtight container. They should last about a month in the freezer. Leave them to thaw completely before enjoying.

    F.A.Q.s

    What can I use if I don't have cake flour?

    You can make your own cake flour easily! Measure out ⅔ cup of all-purpose flour, remove 2 tablespoons of the flour, and stir in 2 tablespoons of cornstarch. Sift the flour and cornstarch together.

    Why didn't my egg whites get light and fluffy?

    You may have had a bit of fat in the egg whites. Thoroughly wash and dry your mixing bowl and beaters. I also like to rub them with a cut lemon. Make sure no yolk made its way into the whites.

    Why did my cupcakes come out deflated and shriveled?

    It could be that the granulated sugar was not processed enough, you did not sift your ingredients, or that you over mixed your batter when adding the dry ingredients into the egg whites.

    angel food cupcakes on cake stand

    Recipes you may like

    If you liked these angel food cupcakes, you may want to try my vanilla cupcakes, pavlova cupcakes, or strawberry cupcakes. My mini pavlovas are also a great pairing with these cupcakes!

    Recipe Card

    angel food cupcakes

    Angel Food Cupcakes

    Amanda Powell
    Light as air, these angel food cupcakes are truly hard to resist. 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 16 mins
    Total Time 26 mins
    Course cupcakes
    Cuisine American
    Servings 16 cupcakes
    Calories 97 kcal

    Ingredients
      

    • ⅔ cup cake flour
    • ½ cup plus 2 tablespoons powdered sugar, divided
    • ¼ teaspoon salt
    • ½ cup granulated sugar
    • 6 egg whites
    • ½ teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • zest of one lemon optional
    • ½ teaspoon raspberry extract optional
    • ⅔ cup heavy cream
    • seasonal fruit

    Instructions
     

    • Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners (You can also make them without the liners and very lightly grease and flour the tins, but I find they are easier to make and less likely to deflate when you use liners.
    • In a medium bowl, sift together the flour, ½ cup of the powdered sugar, and salt. Mix until combined and set aside.
    • Process your granulated sugar to make it fine to the touch. Set aside.
    • In a freshly cleaned and dried mixer, add the egg whites and beat until frothy.
    • Add the cream of tartar and continue to beat until the egg whites form medium peaks.
    • Slowly begin to beat in the granulated sugar. Continue to beat the egg whites until they form stiff peaks that are nice and glossy. Beat in the vanilla as well as the lemon zest and raspberry if using.
    • Sift in the flour mixture into the beaten egg whites. Gently fold in the flour until it is incorporated. Do this by hand and occasionally scrape the bottoms and sides of the bowl. Your goal is to fully add in the flour without deflating the air in the whites. The volume of the mixture will go down slightly and the mixture will turn slightly runny. This is normal, but it should not become watery, if that happens, it is overmixed.
    • Evenly divide the batter into your cupcake tin and bake for about 14 - 16 minutes, or until the cupcakes are risen and are very slightly golden brown at the edges. They should feel a bit bouncy when you touch them, but do not press down too much.
    • Remove from the oven and carefully remove from the tin. Handle with a light touch as they are still hot and rough handling can still slightly deflate the cupcakes. Set aside to cool.
    • While the cupcakes are cooling, beat the heavy cream and the remaining powdered sugar. Dollop on top of the cupcakes and then finish with seasonal fruit.

    Notes

    Use a gentle hand when mixing as deflated egg whites will result in shrunken cupcakes. Take the time to sift your ingredients.

    Nutrition

    Serving: 1gCalories: 97kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 57mgSugar: 9g
    Keyword angel food cake, berries, cupcakes, whipped cream
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sabe says

      June 21, 2018 at 9:56 pm

      Hey! Love love love the look of these! What kind of cupcake tin do you have?

      Reply
      • Amanda says

        June 23, 2018 at 7:35 pm

        Oh I'm not sure, it is just one I got from A.C. Moore... maybe it's Wilton!

        Reply
    2. Scott says

      June 11, 2018 at 11:20 pm

      I might dare to say that I've never seen more perfect cupcakes. I mean i'm really not a cupcake person but you seriously have me considering pulling out the mixer at darn near midnight. Props lol!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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