Angel Food Cupcakes
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Everyone’s beloved angel food cake just got a delightful makeover! These light and airy angel food cupcakes are a dream come true, topped with luscious whipped cream and adorned with fresh, vibrant berries. Perfect for spring and summer gatherings or just a sweet indulgence any day!
Just like my classic angel food cake, these angel food cupcakes are a delightful treat that boasts an incredibly light and fluffy texture! There’s no baking powder or baking soda involved, just perfectly whipped egg whites that give these cupcakes their signature rise and airy feel.
To complement their delicate nature, I decided to top them with a simple homemade whipped cream instead of a heavier buttercream. Chocolate whipped cream would make for a tasty alternative.
These cupcakes are versatile for any occasion, but they’re an absolute must for spring and summer gatherings! I love to adorn them with fresh berries for that vibrant, seasonal touch.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Egg whites: For the fluffiest egg whites, let them come to room temperature before you start whipping! And remember, keep those egg yolks away! Even a tiny bit can prevent your whites from reaching fluffy peaks.
- Sugar: Granulated sugar will sweeten the meringue and help it whip into shiny peaks.
- Cream of tartar: Helps to stabilize the whipped egg whites. Do not omit it!
- Cake flour: It contains less protein than all-purpose flour, which helps create the lightest cupcakes possible.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the egg whites, sugar, cream of tartar, and salt in a large bowl.
- Beat on low speed until foamy.
- Add the vanilla and beat on medium-high speed until thick and glossy.
- Sprinkle the cake flour over the top and gently fold it in with a silicone spatula.
- Divide batter among 18 paper-lined muffin cups and bake until lightly golden brown.
- In a medium bowl, whip the heavy cream, confectioners’ sugar, and vanilla to stiff peaks.
- Pipe over cooled cupcakes and decorate with fresh berries.
Tips For Success
- Start with room temperature egg whites; this little trick makes a world of difference in how well they whip up! If you need them ready in a hurry, just pop them in a bowl of warm water for 5-10 minutes.
- Don’t forget the cream of tartar! This essential ingredient helps stabilize the egg whites, ensuring your cupcakes rise beautifully in the oven.
- A quick word on cupcake liners: please don’t grease them! Your batter needs to cling to the liners to achieve that perfect rise.
- Lastly, allow your cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. This step helps them cool down at a gradual pace, minimizing any shrinking.
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Angel Food Cupcakes
Ingredients
For the cupcakes
- 5 large egg whites, room temperature
- ¾ cups (150 g) granulated sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cups (90 g) cake flour, sifted
For the frosting
- 1 ½ cups (360 ml) heavy cream
- ⅓ cup (43 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- fresh berries, for garnish
Instructions
Make the cupcakes
- Preheat the oven to 325°F. Line two 12-count muffin pans with 17-18 cupcake liners and set aside.
- Combine egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute to moisten. Increase to medium-low and mix for 3 minutes; the whites will look very foamy at this stage.
- Add the vanilla, increase speed to medium, and beat for 3 minutes; the meringue will be light but thin, not foamy. Increase to medium-high and beat for another 3 minutes, until the meringue is thick and glossy and the wires of the whisk leave a distinct vortex pattern. You’ll know it’s ready when the meringue runs off the wires but retains enough body to pile up on itself in a mound.
- Sprinkle the cake flour over the meringue, or use a sieve to sift it in, then gently fold with a silicone spatula. Fold from the bottom up, cutting through the middle, until no pockets of dry flour remain.
- Evenly distribute the cake batter between all of the cupcake liners, filling each one only about ⅔ of the way full.
- Bake for 22 to 27 minutes or until the tops are lightly golden brown and a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting
- In a medium bowl, whip cream, confectioners’ sugar, and vanilla with an electric mixer on medium-low speed just until foamy.
- Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
- Pipe the whipped cream on top of the cooled cupcakes.
- Garnish with fresh berries and serve.
Notes
- Storage: Frosted cupcakes may be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Unfrosted cupcakes will freeze well for up to 3 months. Thaw to room temperature and frost right before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.