These Angel Food Cupcakes taste like little pieces of heaven!
They are soft and fluffy, and they have a light sweetness that makes you want to eat just one more.
They’re also very safe for kids and fun to make with the whole family.
These cupcakes are great for any occasion, whether you need a quick dessert for a party, a treat for the kids, or something light to go with coffee.
These always taste great, no matter how many times I’ve made them.
Bonus: they are naturally low in fat, so you can eat two or three without feeling bad about it.
For the cupcakes:
- 1 cup of cake flour (not all-purpose flour!)
- 1½ cups of granulated sugar, divided
- 12 large egg whites that are warm
- 1 ½ tsp of cream of tartar
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
- ¼ tsp almond extract (not necessary, but highly recommended!)
For the topping:
- Store-bought or homemade whipped cream
- Fresh berries, like strawberries, blueberries, and raspberries
Tools Needed:
- Big bowl for mixing
- Mixer, either hand-held or stand-alone
- Strainer with a sifter or fine mesh
- Spatula made of rubber
- Muffin tin without grease
- Cooling rack
Instructions
1. Get the Ingredients Ready
Set your oven to 350°F. To make the cake flour and sugar extra fine and airy, sift them together three times.
2. Make the Meringue
Using a hand mixer, mix the egg whites, cream of tartar, and salt in a large bowl on medium speed until soft peaks form. Add the rest of the sugar, ¾ cup at a time, and beat on high speed until stiff peaks form. Add the almond and vanilla extracts and mix them in gently.
3. Add the dry ingredients and mix.
Using a rubber spatula, gently fold the sifted flour and sugar mixture into the egg whites in small amounts. Don’t let the mixture lose its air!
4. Put the batter in the muffin tin
Fill each cup of an ungreased muffin tin with about ¾ of the batter. Use a spatula to gently smooth out the tops.
5. Bake and let cool
Bake the cupcakes for 18 to 20 minutes, or until they are lightly golden and spring back when you touch them. Let them cool in the pan for 5 minutes. Then, carefully run a knife around the edges and move them to a rack to cool.
6. Put on the toppings and serve
After the cupcakes have cooled down completely, put whipped cream and fresh berries on top of them. Serve right away and enjoy!
Tips for Perfect Angel Food Cupcakes
- Egg Whites at Room Temperature: Make sure your egg whites are at room temperature. This will make them whip up much fluffier.
- No Grease: Use bowls and utensils that are clean and free of grease. A little bit of grease can mess up your meringue!
- Sift, sift, sift: Sifting the sugar and flour together makes the cupcakes light and fluffy. Don’t skip it!
- How to Fold: When you fold the dry ingredients into the egg whites, be gentle. You don’t want to let all that fluffiness go away.
- Use a muffin tin without liners: These cupcakes turn out best in muffin tins that aren’t greased. Like angel food cake, they’ll rise as they bake.
Variations & Substitutions
- Not Enough Cake Flour? Mix 1 cup of all-purpose flour with 2 tablespoons of cornstarch to make your own. Sift it well!
- No almonds? You don’t need almond extract; vanilla works just as well.
- Put some zest in! For a citrusy twist, add some lemon or orange zest.
- Chocolate Lovers: Instead of whipped cream, drizzle melted chocolate on top for a rich dessert.
Storage & Serving
You can bake the cupcakes a day early and keep them in a container that doesn’t let air in at room temperature. Just before serving, add whipped cream and berries on top.
You can keep leftover cupcakes (without toppings) at room temperature for up to two days in an airtight container. Once you put the toppings on, they taste best when they’re fresh, but you can keep them in the fridge for up to a day.
There you go! These Angel Food Cupcakes are light, fluffy, and taste as good as they look!
I’d like to know how they turned out for you.
- Did your kids help you fold?
- Did you put any fun toppings on?
You can leave a comment and let me know, or you can ask me anything.
Happy baking! 😊