Fall in love with the heavenly delight of Angel Food Cupcakes, perfected with homemade whipped cream—an enchanting sponge cake choice year-round!
Dive into this delicious Angel Food Cupcakes Recipe. They are airy, light, and fluffy, and melt in your mouth with every bite! Angel food is a classic flavor and texture and having them in cupcake form just elevates this delicate dessert!
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!
Table of Contents
Reasons to Love These Cupcakes
- Angel Food Cupcakes are adored for their fluffy, airy consistency that feels like biting into a cloud.
- These cupcakes are versatile and pair beautifully with a variety of toppings.
- With minimal ingredients and simple techniques, they’re accessible for home bakers.
Recipe Ingredients
- Vanilla: Vanilla adds a warm, complex flavor, crucial for aroma and depth.
- Heavy Cream: Used in whipped cream, it provides a rich, creamy texture and a luxurious taste.
- Powdered Sugar: Adds a mild sweetness to the cupcakes.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Opt for classic whipped cream frosting, or add a tangy twist with lemon curd. Fresh berries like strawberries, blueberries, raspberries, toasted coconut, or sliced almonds offer a refreshing crunch. For fun and flavorful additions, add crushed candy bars, or mini chocolate chips.
- Use Cake Mix: For a quicker alternative, use an angel food cake mix instead of making the batter from scratch. Follow the package instructions, then personalize with your choice of toppings or mix-ins for a customized touch.
How to Make Angel Food Cupcakes
Step 1: Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line one muffin or cupcake pan with liners, and set aside.
Step 2: 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, and set aside the remaining sugar.
Step 3: 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.
Step 4: Add the 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.
Step 5: 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 the oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 6: To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring the speed up to high, and beat until the cream has reached the desired consistency. Pipe or spread onto cooled cupcakes.
Expert Tips
- Chill Bowl: For perfect whipped cream, chill your bowl in the freezer for at least 5 minutes before adding ingredients.
- Scoop Batter: Make sure to spoon or scoop your batter into the cupcake liners or cupcake tin—its foamy consistency won’t lend well to pouring.
Frequently Asked Questions
To make your own cake flour, measure out ½ cup of all-purpose flour and remove 1 tablespoon. Then add 1 tablespoon of cornstarch and sift all ingredients together twice or mix together very well.
After separating the whites for the cupcakes, you can use the leftover yolks in various ways. They’re excellent for making custards, ice cream, or rich sauces like hollandaise. Alternatively, you can add them to scramble for a richer breakfast dish.
Yes, an electric mixer is necessary for making Angel Food Cupcakes as it efficiently whips the egg whites to the required consistency, which is crucial for achieving the light, airy texture of the cupcakes.
Storage Info
STORE Angel food cupcakes in an airtight container at room temperature and will stay fresh for up to three days. You can FREEZE them for up to one month; however, freeze without the whipped cream topping. For best results, wrap each cupcake individually in plastic wrap before placing it in a freezer-safe bag.
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Angel Food Cupcakes Recipe
Ingredients
- 3/4 cup + 2 Tbsp sugar
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 6 egg whites
- 3 Tbsp warm water
- 3/4 teaspoon cream of tartar
- 1/2 tsp vanilla extract
Whipped Cream
- 1 Tbsp powdered sugar
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line one muffin or cupcake pan with liners, and 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 the 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 the oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from the oven and allow to cool in the 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 the speed up to high, and beat until the cream has reached the desired consistency. Pipe or spread onto cooled cupcakes.
Can I double or triple this recipe?
I would think doubling it would be just fine.
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?
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 🙂
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.
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 !!
Looks yummy! Can I use this same recipe for a full angel food cake instead of cupcakes?
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!