Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin
Course: Cupcakes
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 18
Calories: 210kcal
Author: Brenda Maher

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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!