Angel Food Cupcakes

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!

Cake platter topped with garnished angel food cupcakes

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!!!

Classic Angel Food Cake | lifemadesimplebakes.com

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.

Angel food cupcakes topped with fresh whipped cream and a strawberry

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.

stacked angel food cupcakes topped with whipped cream and strawberries

More delicious cupcake recipes:

Angel Food Cupcakes Recipe

Pillowy angel food cupcakes topped with homemade whipped cream are a perfectly sweet sponge cake for any time of the year!
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Course: Cupcakes, Dessert
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12
Calories: 147kcal
Author: Life Made Simple Team
Print 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

-Cupcakes are best served the same day they are baked.
-Pipe chilled whipped cream on top of the cupcakes right before serving.

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 76mg | Fiber: 1g | Sugar: 13g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Perfect Rice Pilaf | lifemadesimplebakes.com

Recipe Source: Adapted from Alton Brown, Angel Food Cake

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LifeMadeSimpleTeam

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Comments:

  1. oooh loving your new site, and these cupcakes look divine! Ps. what recipe plugin do you use?

    1. Thanks Aimee!!! I’m using the EasyRecipe plugin…it’s pretty awesome and you can customize just about everything! I highly recommend it!

  2. Made these for a friend’s birthday. So delicious! And so much better than store bought. Thanks so much for the great recipe. 🙂

  3. These look beautiful and delish, Natalie! I’ve been craving angel food cake lately and I don’t have an angel cake pan. This is perfect- cupcakes! Love the pretty wrappers on your cuppies. Your site is beautiful! I found you from Shay Bocks’ foodie showcase (I also use Foodie.) Love the bright fun colors.

    1. Jessica- I’ve never tried baking this as a cake, but I don’t see why not. I would double the recipe for a tube pan and bake it for approximately 35-40 minutes. Please let me know how it turns out, I’d love to add it to my notes!

  4. Why or why doesn’t anyone sell angel food cake through the mail. I realize the physics of packaging this item but the true angel food lovers are more than willing to pay almost ANYTHING for the service. There are millions of single individuals waiting for a box of AF CUP CAKES !!

  5. Really great recipe, this was my first time making angel food cake. I will for sure make this again. My family loved it.
    Thank you.

  6. I’m making some for my son’s birthday party. I typically bake the cupcakes in advance and then freeze, then thaw and frost the day before or day of. Do you think these would freeze well?

    1. Hi Lindsay, I haven’t tried freezing angel food cake before. I would assume it would, just wrap them carefully in plastic wrap, then transfer to a large ziplock bag. Hope that helps 🙂