Light, airy, and irresistibly sweet, these Angel Food Cupcakes are a dreamy treat that’s surprisingly simple to make. With a fluffy texture that melts in your mouth and a delicate vanilla flavor, they’re perfect for any occasion. In just 40 minutes, you can whip up a batch of these heavenly delights, making them ideal for last-minute gatherings or a quick dessert fix. Each cupcake is a cloud-like bite of joy, topped with a luscious swirl of whipped cream or fresh berries for an extra touch of elegance.
These cupcakes are not only delicious but also a lighter indulgence, with just 210 calories per serving. The soft crumb and subtle sweetness pair beautifully with a hint of tangy fruit or a drizzle of chocolate. Whether you’re hosting a brunch or treating yourself, these Angel Food Cupcakes are sure to impress with their effortless charm and delightful flavors. Ready in under an hour, they’re proof that baking magic doesn’t have to be complicated.
Ingredients for Angel Food Cupcakes
- ⅔ cup (80 g) powdered sugar
- ½ cup (55 g) cake flour (or substitute with all-purpose flour for a slightly denser texture)
- 1 Tablespoon cornstarch
- ¾ cups (175 ml) egg whites (typically 5-6 egg whites, ensure no yolk is present)
- ¾ teaspoon cream of tartar (helps stabilize the egg whites)
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional, for added flavor)
- ⅛ teaspoon salt
- ½ cup (100 g) granulated sugar
Whipped Cream Topping
- 1 ½ cups heavy cream (chilled for best results)
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a cupcake pan with paper liners.
- In a medium-sized bowl, whisk together powdered sugar, cake flour, and cornstarch; set aside.
- In a large, clean, dry, and grease-free mixing bowl, combine egg whites, cream of tartar, vanilla extract, almond extract (if using), and salt. Use an electric mixer to beat on low speed until combined.
- Gradually increase mixer speed to high. Once on high speed, slowly add granulated sugar, 1 Tablespoon at a time, mixing for about 20 seconds between additions.
- Beat until stiff peaks form. The meringue should be thick, glossy, and sticky. When you lift the beaters, the peaks should hold their shape.
- Gently fold the cake flour/sugar mixture into the meringue using a spatula until just combined. Avoid over-mixing.
- Divide the batter evenly into the prepared cupcake liners. It’s fine to overfill the liners as the cupcakes will rise.
- Bake on the center rack for 16 minutes, or until the tops spring back when lightly touched and any cracks look dry.
- Turn off the oven and open the door slightly. Let the cupcakes cool in the oven for 15-20 minutes before transferring them to a wire rack to cool completely.
- For the whipped cream topping, combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer until stiff peaks form.
- Dollop or pipe the whipped cream onto the cooled cupcakes. Serve immediately for the best texture.
Whipped Cream Topping Ideas
While the classic whipped cream topping is delicious, you can elevate your Angel Food Cupcakes with a few creative twists. Try adding a sprinkle of lemon zest for a citrusy kick, or fold in crushed berries for a fruity burst. For a richer flavor, mix in a tablespoon of cocoa powder or a drizzle of caramel sauce before piping. These small additions can make your cupcakes stand out!
Perfect Pairings for Serving
Angel Food Cupcakes are light and airy, making them a versatile dessert. Serve them with fresh fruit like strawberries or raspberries for a refreshing contrast. For a decadent treat, pair them with a warm chocolate sauce or a scoop of vanilla ice cream. They also make a lovely addition to a brunch spread alongside coffee or tea.
Storage Tips for Freshness
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you’ve added whipped cream, refrigerate them and consume within 24 hours. For longer storage, freeze the cupcakes (without topping) in a freezer-safe bag for up to 1 month. Thaw at room temperature before serving and add fresh whipped cream.
Time-Saving Tricks for Busy Bakers
If you’re short on time, prepare the dry ingredients (powdered sugar, cake flour, and cornstarch) in advance and store them in a sealed container. You can also use a pre-made whipped cream topping, though homemade is always worth the extra effort. To speed up cooling, place the cupcakes on a wire rack after removing them from the oven.
Common Questions Answered
Wondering why your cupcakes didn’t rise?
Ensure your mixing bowl and beaters are completely grease-free, as any residue can prevent the egg whites from forming stiff peaks. If your cupcakes stick to the liners, try using silicone liners or lightly greasing the paper ones. For a gluten-free version, substitute cake flour with a gluten-free blend.
Angel Food Cupcakes
Ingredients
- ⅔ cup powdered sugar (80 g)
- ½ cup cake flour (55 g)
- 1 Tablespoon cornstarch
- ¾ cups egg whites typically 5-6 egg whites
- ¾ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
- ⅛ teaspoon salt
- ½ cup granulated sugar (100 g)
Whipped Cream Topping
- 1 ½ cups heavy cream
- ½ cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a cupcake pan with paper liners.
- In a medium-sized bowl, whisk together powdered sugar, cake flour, and corn starch; set aside.
- In a large (completely clean, dry, and grease-free) bowl mixing bowl, combine egg whites, cream of tartar, vanilla and almond extracts, and salt. Use an electric mixer to beat on low-speed until combined.
- Slowly increase mixer speed to high, and once on high speed gradually add the granulated sugar, 1 Tablespoon at a time, mixing for about 20 seconds between Tablespoons.
- Beat until stiff peaks form. The meringue should be thick, glossy, sticky, and increased in volume. If you lift your beaters out of the batter, the peak that forms should hold its shape and not fold over or recede.
- Add cake flour/sugar mixture and use a spatula to gently fold ingredients together until combined. Avoid over-mixing.
- Divide batter evenly into the prepared cupcake liners, it is fine to overfill the liners, they will be very full.
- Bake cupcakes on the center rack of your 375F (190C) oven for 16 minutes or until the tops spring back when lightly touched, and any cracks on the surface look dry.
- Turn off the oven and open the door several inches. Allow cupcakes to cool for 15-20 minutes in the oven before removing to cool completely in the cupcake tins.
- Once cooled, carefully remove cupcakes. If desired, prepare whipped cream for topping.
- Whipped Cream
- Combine heavy cream, sugar, and vanilla in a large mixing bowl.
- Beat with an electric mixer until stiff peaks form.
- Dollop or pipe frosting over cupcakes. Serve immediately.