These angel food cupcakes make for the perfect treat for springtime or summertime. They are so delightful to eat as they’re fluffy, soft, and delicate. It’s like biting into a cloud! They are always a crowd-pleaser, so they’re perfect for large gatherings such as potlucks, barbecues, and picnics.
This cupcake recipe have a subtle sweet vanilla flavor that doesn’t overwhelm the tender crumb. These cupcakes do not use baking powder, butter, oil, or egg yolks, so they’re much more soft and delicate than a traditional cupcake. If you’re craving another cloud-like treat, try my angel food cake recipe or chiffon cake recipe.
What You Need to Make This Recipe
Cake flour — it is best to use cake flour as it has a low protein content, leading to a light and fluffy cupcake.
Eggs — this angel food cupcakes recipe only calls for egg whites. Save your egg yolks for this crème brûlée recipe!
Cream of tartar — this helps stabilize whipped egg whites and acts as a leavening agent.
Vanilla – for the best flavor, use pure vanilla extract.
Heavy cream — for the best fluffy topping for these angel food cupcakes, you want to use heavy cream instead of a low-fat version.
How to Make Angel Food Cupcakes
1. In a food processor, add the sugar and process until very fine and almost powdery, about 1 minute. Remove and reserve ½ cup of the fine sugar.
2. In a sifter over a large bowl, combine the remaining fine sugar, cake flour, and salt. Sift together, then whisk until well combined.
3. Separate the egg yolks from the egg whites. Then in the bowl of a stand mixer, beat the egg whites, warm water, and cream of tartar on medium-low speed until frothy, about 1 minute.
4. Increase the speed to medium. Gradually add the reserved ½ cup of fine sugar, a tablespoon at a time, beating until stiff peaks form, about 4 minutes total.
5. Sift in a quarter of the flour mixture into the egg whites and gently fold until just combined. Repeat with the remaining flour, adding in three more batches.
6. Divide the batter evenly among the cupcake liners, filling to the top of each liner (about ⅓ cup or 25g each).
7. Use a spoon or spatula to gently even the tops of the batter. Bake for 25 to 30 minutes or until the tops are golden brown and firm to the touch in the center. Let the cupcakes cool completely in the pan.
8. In a large mixing bowl, beat the cream, sugar, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Pipe or dollop the whipped cream on top of the cooled angel food cupcakes. Garnish with fresh berries, if desired.
Pro Tips for Making This Recipe
- It feels counter-intuitive to fill cupcakes all of the way to the top of the liners, but these tend to shrink a little after baking, so you want a full cup to start with.
- Whipped egg whites are delicate, and adding all of the dry ingredients at once will deflate the egg whites, so make sure to add them a bit at a time.
- The batter is quite foamy, so you won’t be able to pour the batter into the cupcake liners. A spoon or spatula is ideal for filling the liners.
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk as well. If the bowl is not completely clean or yolk-free, you will have difficulty whipping up the whites.
- You do not need to grease the liners; the cupcakes need something to hold onto as they rise, so be sure to use paper liners.
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense angel food cupcakes. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Running the sugar through a food processor helps prevent the sugar from cutting through the egg whites and deflating them.
Frequently Asked Questions
What toppings can I use?
I love adding fresh berries on top of the cupcakes. If they are not in season, try adding sprinkles, chocolate curls, lemon zest, or chopped in-season fruit on top for a pop of color.
How to store angel food?
You can store the cupcakes covered at room temperature for 2 days. They will last even longer in the fridge, around 5 days.
Can I freeze these cupcakes?
Flash freeze unfrosted cupcakes on a lined sheet pan and transfer them to a freezer-safe bag in the freezer for up to 2 months. Thaw overnight in the refrigerator before topping with whipped cream and serving when ready to enjoy.
What does sifting the dry ingredients do?
Sifting the dry ingredients will allow the ingredients to mix together and remove any lumps. It also aerates the ingredients, leading to light and fluffy cupcakes!
Can I use egg whites from a carton?
You can swap regular egg whites for egg whites from a carton. One egg has approximately 2 tablespoons of egg whites.
If you love this recipe try these out!
If you’ve tried this Angel Food Cupcakes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Angel Food Cupcakes
Video
Equipment
- Electric or stand mixer
- Mixing Bowls
- Muffin pan
- Cupcake liners
- Piping bag and tip (optional)
Ingredients
For the Cupcakes:
- ¾ cup granulated sugar (150g)
- ½ cup cake flour (60g)
- ¼ teaspoon salt
- 6 egg whites 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
For the Cupcakes:
- Preheat the oven to 325°F. Line 2 (12-cup) muffin tins with 16 cupcake liners.
- In a food processor, add the sugar and process until very fine and almost powdery, about 1 minute. Remove and reserve ½ cup of the fine sugar.
- In a sifter over a large bowl, combine the remaining fine sugar, cake flour, and salt. Sift together, then whisk until well combined.
- In a large mixing bowl or the bowl of a stand mixer, beat the egg whites, warm water, and cream of tartar on medium-low speed until frothy, about 1 minute. Increase the speed to medium. Gradually add the reserved ½ cup of fine sugar, a tablespoon at a time, beating until stiff peaks form, about 4 minutes total. (You do not need to keep beating until they are glossy.)
- Sift in a quarter of the flour mixture into the egg whites and gently fold until just combined. Repeat with the remaining flour, adding in three more batches. Divide the batter evenly among the cupcake liners, filling to the top of each liner (about ⅓ cup or 25g each). Use a spoon or spatula to gently even the tops of the batter.
- Bake for 25 to 30 minutes or until the tops are golden brown and firm to the touch in the center. Let the cupcakes cool completely in the pan.
For the Topping:
- In a large mixing bowl, beat the cream, sugar, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Pipe or dollop the whipped cream on top of the cooled cupcakes. Garnish with fresh berries, if desired.
Notes
- It feels counter-intuitive to fill cupcakes all of the way to the top of the liners, but these tend to shrink a little after baking, so you want a full cup to start with.
- Whipped egg whites are delicate, and adding all of the dry ingredients at once will deflate the egg whites, so make sure to add them a bit at a time.
- The batter is quite foamy, so you won’t be able to pour the batter into the cupcake liners. A spoon or spatula is ideal for filling the liners.
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk as well. If the bowl is not completely clean or yolk-free, you will have difficulty whipping up the whites.
- You do not need to grease the liners; the cupcakes need something to hold onto as they rise, so be sure to use paper liners.
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense cupcakes. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Running the sugar through a food processor helps prevent the sugar from cutting through the egg whites and deflating them.
I made these for my birthday and took them to my office. They took a lot of work, but they were SO GOOD! I dyed the whipped cream purple and added berries on top.
This 6-egg requirement was a nice alternative to a regular 12-egg angel food cake recipe. Highly recommend!
Delish!