Pillowy angel food cupcakes topped with homemade whipped cream are a perfectly sweet sponge cake for any time of the year!
Fresh creamy whipped cream is the perfect topping for these lightly sweet Angel Food Cupcakes. Turning Classic Angel Food Cake into cupcakes tastes just as good, and looks even sweeter!
Light + Fluffy cupcakes
Recently, we had egg whites that were sitting in our fridge leftover from an ice cream recipe, and I figured an angel food cake recipe would be the perfect way to use them. Better yet, a cupcake version!
When I started researching angel food recipes, I couldn’t believe how simple they were! I had thought these light and airy cakes seemed a bit daunting, but they are actually quite simple! Just a few simple tips, and you’ll have perfect angel food cupcakes every time.
Eat one, or two or three, because they’re probably the healthiest cupcakes ever. But don’t quote me on that. 😉
I can definitely see myself making these again this summer when berries are back in season. I can already taste them… yum! Enjoy and happy baking!!!
How to make angel food cupcakes
PREP. Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
BLEND. Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
WHISK. In a large bowl, whisk together egg whites, water, cream of tartar and vanilla. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
FOLD. Add flour mixture a little at a time (you’ll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
BAKE. Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
GARNISH + SERVE. To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes.
Tips + Storing Info
These light and fluffy angel food cupcakes are such a divine dessert – sure to be a hit at your next get together! Here are a few tips when baking them:
- Make your own cake flour by measuring out ½ cup of all purpose flour and removing 1 TBSP, then add 1 TBSP of cornstarch and sift all ingredients together twice or mix together very well.
- For a perfect whipped cream, chill your bowl in the freezer for at least 5 minutes before adding ingredients.
- The possibilities for toppings for your cupcakes are endless – fresh fruit, lemon curd, sprinkles, crushed candy bars, or mini chocolate chips would all be fun additions.
- Make sure to spoon or scoop your batter into the cupcake liners – it’s foamy consistency won’t lend well to pouring.
- ½ tsp vanilla bean paste can be substituted for the vanilla extract for a stronger vanilla flavor.
- For a citrus flavored cupcake add ½ tsp lemon or orange extract to your batter.
To STORE: Cupcakes are best enjoyed the same day you make them. They can also be stored unfrosted in an airtight container at room temperature a day ahead or in the fridge for up to a week.
To FREEZE unfrosted cupcakes make sure to let them cool first then wrap tightly with plastic wrap followed by aluminum foil or popping them in an airtight container. If frozen the day they are made they can be stored for up to 4-6 months.
Thaw cupcakes in the fridge for a few hours before frosting.
More delicious cupcake recipes:
- Vanilla Cupcakes
- Lemon Cupcakes
- Cherry Almond Cupcakes
- Chocolate Peppermint Cupcakes
- Red Velvet Cupcakes With Cream Cheese Frosting
Angel Food Cupcakes Recipe
Ingredients
- 3/4 cup + 2 Tbsp sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites
- 3 Tbsp warm water
- 3/4 tsp cream of tartar
- 1/2 tsp vanilla
Whipped Cream
- 1 Tbsp powdered sugar
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
- Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
- In a large bowl, whisk together egg whites, water, cream of tartar and vanilla. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
- Add flour mixture a little at a time (you'll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
- Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes
NOTES
-Pipe chilled whipped cream on top of the cupcakes right before serving.
Nutrition
Recipe Source: Adapted from Alton Brown, Angel Food Cake
Can I double or triple this recipe?
I would think doubling it would be just fine.