Light, airy, and perfectly sweet, these angel food cupcakes are a delightful twist on the classic cake. Made with fluffy egg whites and a touch of vanilla, they create a melt-in-your-mouth experience. Whether enjoyed plain or topped with fresh berries and whipped cream, these cupcakes are an elegant treat for any occasion.
Why I Love This Recipe
These cupcakes have a soft, fluffy texture that feels light and delicate.
They’re naturally low in fat, making them a guilt-free indulgence.
The simple ingredients make this an easy dessert to whip up.
They pair wonderfully with fresh fruit, chocolate drizzle, or a dollop of whipped cream.
Perfect for celebrations, brunch, or as a sweet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup granulated sugar
1/2 cup cake flour
1/8 teaspoon salt
6 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Directions
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a blender or food processor, pulse the granulated sugar until fine. Remove half of the sugar and set it aside.
Add the cake flour and salt to the remaining sugar in the blender and pulse to combine.
In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the reserved sugar, beating until stiff peaks form. Mix in the vanilla and almond extract.
Sift the flour mixture over the egg whites in small batches, gently folding after each addition to keep the batter airy.
Spoon the batter into cupcake liners, filling each about 3/4 full.
Bake for 16-18 minutes or until the tops are lightly golden and spring back when touched.
Let the cupcakes cool completely before serving. Enjoy plain or with fresh berries and whipped cream!
Servings and Timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories: 70 kcal per cupcake
Variations
Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled cupcakes for extra indulgence.
Berry Delight: Top with fresh strawberries, blueberries, or raspberries for a refreshing twist.
Coconut Angel Cupcakes: Add a sprinkle of toasted coconut flakes for a tropical touch.
Lemon Zest: Mix in a bit of lemon zest for a bright, citrusy flavor.
Whipped Cream Topping: Pipe on a swirl of homemade whipped cream for a classic finish.
Storage/Reheating
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
Refrigeration: Keep them in the fridge for up to 4 days, but bring them to room temperature before serving.
Freezing: Freeze the cupcakes in an airtight container for up to 2 months. Thaw at room temperature before serving.
Reheating: These cupcakes are best enjoyed fresh, but if needed, microwave for a few seconds to soften them up.
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FAQs
How do I know when my egg whites have reached stiff peaks?
When you lift the beaters, the egg whites should hold their shape without collapsing. The peaks should be firm and glossy.
Can I use all-purpose flour instead of cake flour?
Cake flour is best for a light, airy texture. If needed, substitute with all-purpose flour by replacing 1 tablespoon per 1/2 cup with cornstarch.
Why did my angel food cupcakes collapse?
Overmixing or deflating the batter can cause collapse. Fold gently and avoid greasing the liners, as the batter needs to cling to the sides to rise properly.
Can I make these cupcakes ahead of time?
Yes! Bake them a day in advance and store them in an airtight container until ready to serve.
What toppings go well with angel food cupcakes?
Fresh fruit, whipped cream, chocolate drizzle, or a dusting of powdered sugar all complement the delicate flavor.
Conclusion
These angel food cupcakes are light, airy, and a perfect treat for any occasion. Whether enjoyed plain or dressed up with toppings, they offer a sweet and delicate bite that’s sure to impress. Try them with your favorite flavors and enjoy a little taste of heaven in every bite.
📖 Recipe:
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Angel Food Cupcakes
- Total Time: 33 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Light, airy, and perfectly sweet, these angel food cupcakes are a delightful twist on the classic cake. Made with fluffy egg whites and a touch of vanilla, they create a melt-in-your-mouth experience. Whether enjoyed plain or topped with fresh berries and whipped cream, these cupcakes are an elegant treat for any occasion.
Ingredients
3/4 cup granulated sugar
1/2 cup cake flour
1/8 teaspoon salt
6 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Instructions
- Preheat & Prepare – Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Process the Sugar – Pulse the granulated sugar in a blender or food processor until fine. Set half aside.
- Mix Dry Ingredients – Add cake flour and salt to the remaining sugar in the blender, then pulse to combine.
- Beat Egg Whites – In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
- Incorporate Sugar & Extracts – Gradually add the reserved sugar while beating until stiff peaks form. Mix in vanilla and almond extract.
- Fold in Flour – Sift the flour mixture over the egg whites in small batches, gently folding after each addition.
- Fill & Bake – Spoon the batter into cupcake liners, filling each ¾ full. Bake for 16-18 minutes until lightly golden and springy.
- Cool & Serve – Let the cupcakes cool completely before serving. Enjoy plain or with toppings like fresh berries and whipped cream!
Notes
Cake flour ensures a light, airy texture—substituting all-purpose flour may affect the fluffiness.
Do not grease the liners, as the batter needs to cling to the sides to rise properly.
For extra flavor, try adding lemon zest or a drizzle of melted chocolate.
These cupcakes are naturally low in fat, making them a guilt-free treat!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 70 kcal
