Angel Food Cake Cupcakes

Mary and Brenda Maher

By Brenda & Mary

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Angel food cupcakes are like the mini, cute versions of our classic angel food cakes.

Angel Food Cupcakes

Back then, I kept the servings simple – just plain or with a sprinkle of powdered sugar. But ever since becoming a parent, I’ve upped my cupcake game with fresh fruit, whipped cream, or a light glaze for an extra kick of flavor for all my kids. Talk about versatility!

What Makes Angel Food Cupcake Recipe A Winner

Angel Food Cupcakes Final
  • The dreamy, melt-in-your-mouth texture is what sets them apart. Instead of the usual crews like butter or baking powder, they rely on whipped egg whites to achieve that airy perfection!
  • Just like apple pie cupcakes, these cupcakes don’t hit you over the head with their sweetness – just a hint of vanilla to let the cloud-like texture shine through. 
  • And the best part? You can team them up with whatever floats your boat, even bold flavors like berries, citrus fruits, or a drizzle of chocolate sauce. Whipped cream, fruit coulis, or a dusting of powdered sugar can also dial up the sweetness without drowning out that delicate feel.
  • They rock a pure white color and a naturally risen dome shape;  kudos to the lack of heavy ingredients! This elegant appearance makes them total show-stoppers for brunches, afternoon teas, or those sunny summer shindigs.

How To Make Angel Food Cake Cupcakes


You only need 10 key players for these angel food cakes! Here are the main stars we need to prepare:

Angel Food Cake Cupcakes Ingredient
Angel Food Cake Cupcakes Ingredient

Egg Whites 

We’re talking fresh egg whites here. Skip the carton ones; they may not whip up as they should!

Take the time to separate your eggs into a dry, clean, and grease-free bowl. Oh, and watch out: no yolks allowed! 

Cake Flour

I’m all about cake flour and its delicate touch, but you can totally go with all-purpose flour if that’s what you’ve got! Check out my recipe notes for the swap.


The new kid in our cupcake block! Though not in my original recipe, it gives the cupcake structure to make those crumbs a bit more robust without losing the airy texture we all adore.


Granulated and powdered sugar (or caster/superfine sugar) can be our dynamic duo here. 

Powdered sugar joins the dry ingredient party. Meanwhile, granulated sugar teams up with the meringue to stabilize the cake.

Almond Extract

A little almond extract will surely add a delightful, cozy flavor to the mix! It’s totally optional, though, so feel free to skip it if you’re not a fan or already run out of it. 


Step 1.

Angel Food Cupcakes Step 1 2

Grab your powdered sugar, cake flour, and cornstarch. Give them a good mix with your whisk, then put aside. 

In another bowl (make sure it’s dry, clean, and totally grease-free), toss in your cream of tartar, a pinch of salt, extracts, and egg whites. Whirl the mixture on low speed until it all comes together!

Step 2.

Now, crank up the mixer to high and start adding granulated sugar 1 tablespoon at a time. Take a breather for about 20 secs between each sugar boost. 

Keep at it until you’ve got a perfect meringue standing tall with stiff peaks! If it looks super flossy and ballooned in size, you know the magic is about to happen. 

Step 3. 

Angel Food Cupcakes Step 3 4

Gently fold your flour mixture in the meringue. Go easy on it until everything’s buddies, but don’t get too crazy; we don’t want our angel cupcakes to turn into those sad, flat impostors! 

Step 4

Pour the batter into your cupcake tin, and don’t hold back; let those liners fill up to the top! It might seem a bit much, but trust me, this trick will keep your cupcakes from shrinking.

Is there some batter sticking to the top? No worries;  it’s like edible glue that holds everything in place while they cool. When it’s finally time to free them from the tin, a gentle nudge with your butter knife should do.

Step 5.

Give your cupcakes a little makeover and smooth out the tops with the back of a small spoon. Totally optional, but why not give them a beauty treatment before they hit the oven? That way, they will not look too different after baking. 

Step 6.

Pop these snowy babies in the oven at 375°F for a solid 16 minutes. Then, shut off the oven, crack its door open a little bit, and let the cakes hang out for another 15 to 20 minutes. 

Why the wait? Well, slow and steady wins the race; you won’t have to deal with any sudden, dreaded shrinkage! And a little bonus: the tippy-tops will get a tad crispy, just like meringue cookies. Cheers to that extra bit of texture pizzazz!

Step 7.

Pull them out of the oven, then let them chill in the pan until they’re as cool as a cucumber.

Despite all your smart moves, the cupcakes might shrink a little at this stage. But no worries; it’s just a natural part of the journey!

Step 8.

Angel Food Cupcakes Step 8 9

Time for the whipped cream party! Take that vanilla, powdered sugar, and heavy cream, and whip it into a frenzy until you’ve got stiff peaks. That’s the ticket!

Step 9.

Here comes the grand finale: dollop or pipe the cream mixture on your cupcake angel food cake.

And let me tell you one golden rule: don’t jump the gun and add the frosting too soon unless you want soggy cupcakes to crash the party. Instead, only add the frosting magic right before serving for that ultimate texture.

Now, you’re ready to impress!

Angel Food Cupcakes recipe

Extra Tips For The Best Angel Food Cupcakes

1. Your cupcakes might puff up all proud in the oven, then shrink a bit while they cool. But there’s no need to stress! If you’ve been on top of your baking game – prepped, baked, and chilled, just like I showed you in my instructions – then they won’t fall on you.

Does the cupcake collapse still happen? Well, that’s probably because you got a bit too excited with the mixing spoon, underbaked them, didn’t let them cool at their own pace, or failed to whip egg whites into stiff peaks. 

Luckily for you, they’re still gonna be tasty! Cover them up with a generous layer of whipped cream, and it’s like the sinking never even happened in the first place. Keep this secret between us, okay? 

2. I must say that frosting options for these delicate babies can be a bit… finicky. Heavy frostings? Nah, not their BFFs. And since the cake itself is on the sweet side, going for a tangy burst from raspberry or strawberry buttercream frosting might be a perfect sweet escape.

So here’s my go-to move: I stick to regular or stabilized whipped cream only, dolloping or piping it on top right before serving. Easy-peasy! 

And to kick it up a notch, I might throw on some strawberries or enjoy them with parts of macerated strawberries. A true flavor party for the taste buds! 

3. I get it; recipes like these often leave you with a bunch of leftover egg yolks, and that can be a bit daunting. But hold on: those extra yolks are gold in the kitchen!  

I love whipping up some zesty lemon curd with them, but you’ve got options. Think pastry cream, chocolate pie, creme brûlée, key lime pine, or pound cake.

4. Feel free to swap in all-purpose flour. Grab 55 g, or measure half a cup and take out one tablespoon.

5. Now, about storage: keep your unfrosted cupcakes snug in an airtight container at room temp for about 3 days. 

After you’ve added the frosting, though, they won’t last as long, especially with whipped cream in the cake mix. So chuck them in an airtight container and into the fridge so they can hang on for about 2 days.

6.  Oh, and a heads up: those cupcake liners are their little support system. Once you take them out, the cupcakes might decide to do a little sinking. So always let them rock these wrappers while serving; do not take them away from their safety nets!


Can I substitute regular sugar for superfine sugar?

Of course, you can, but honestly? It’s better to stick with superfine for the best results! 

Regular sugar has bigger grains that might not fully dissolve and gives your cupcakes a kinda gritty feel. Superfine sugar, on the other hand, dissolves much faster and more evenly. Here comes that smooth, light texture you’re aiming for! 

Should I line the bottoms of the cupcake cups with parchment paper?

Totally your call; it’s optional. But hey, if you’re up for it, why not give it a shot for that extra stability? When your cupcakes are done baking, just make sure to peel off that parchment paper as gently as possible.

Enjoy your baking game!

Discover More Unique Cupcake Recipes:

Angel Food Cupcakes

Angel Food Cake Cupcakes

Angel food cupcakes are the quicker version of angel cakes – the same heavenly taste but out of the oven after half the time! They will be the perfect partners in crime for any bold flavor you throw at them.
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Course: Cupcakes
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 18
Calories: 210kcal
Author: Brenda Maher


For cupcakes:

  • 1 cup (120g) powdered sugar
  • ¾ cup (82.5g) cake flour
  • 1 ½ tablespoons cornstarch
  • ¾ cup (150g) granulated sugar
  • 1 ⅛ cups (263ml) egg whites (typically 7 to 9 egg whites)
  • 1 ⅛ teaspoons cream of tartar
  • 1 ⅛ teaspoons vanilla extract
  • About ¼ teaspoon almond extract (optional)
  • About ¼ teaspoon salt

For whipped cream:

  • 2 ¼ cups heavy cream
  • ¾ cups (90g) powdered sugar
  • 1 ½ teaspoons vanilla extract


  • Mix powdered sugar, cake flour, and cornstarch. In a separate bowl, combine cream of tartar, salt, extracts, and egg whites until a meringue forms.
  • Gradually add granulated sugar to the meringue until stiff peaks form. Gently fold in the flour mixture.
  • Fill the cupcake tins to the top with batter, and smooth the tops with a spoon.
  • Bake at 375°F for 16 minutes. Let cupcakes cool in the oven with the door cracked open for another 15 to 20 minutes.
  • Mix vanilla, powdered sugar, and heavy cream for the whipped cream topping. Once the cupcakes are cooled, add whipped cream just before serving to maintain texture.


  • Cupcakes may collapse due to overmixing, underbaking, rapid cooling, or failure to whip egg whites properly. Fortunately, generous whipped cream can hide any imperfections.
  • Avoid heavy frostings; instead, opt for stabilized or regular whipped cream as frosting for angel food cupcakes. Consider adding strawberries for extra flavor.
  • Use leftover egg yolks for recipes like lemon curd, pastry cream, chocolate pie, creme brûlée, key lime pie, or pound cake.
  • All-purpose flour can be substituted for cake flour (55 g or half a cup minus one tablespoon).
  • Unfrosted cupcakes can be stored in an airtight container at room temperature for about 3 days. With frosting, they can be frozen in the fridge for about 2 days.
  • Cupcake liners provide support and keep cupcakes from sinking, so do not remove them while serving.


Calories: 210kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 62mg | Potassium: 91mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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