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
