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Angel Food Cupcakes Recipe

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These Angel Food Cupcakes are delightfully light, airy, and made with egg whites for a soft texture. Topped with fresh berries, whipped cream, or a dusting of powdered sugar, they make a refreshing and simple dessert. Keywords: Angel Food Cupcakes, light cupcakes, airy dessert, low-fat cupcakes.

Ingredients

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Angel Food Cupcakes:

  • ยพ cup granulated sugar
  • ยฝ cup cake flour (or sifted all-purpose flour)
  • 6 large egg whites, at room temperature
  • 1 tsp cream of tartar
  • ยผ tsp salt
  • 1 tsp vanilla extract
  • ยผ tsp almond extract (optional)
  • 1 tbsp lemon juice (optional)

Optional Toppings:

  • Fresh berries (strawberries, blueberries, or raspberries)
  • Whipped cream
  • Chocolate drizzle
  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350ยฐF and line a cupcake pan with 12-14 liners.
  • Sift together the flour and half of the sugar (โ…œ cup) multiple times until very fine.
  • In a large mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
  • Gradually add the remaining โ…œ cup sugar while beating until stiff peaks form.
  • Gently fold in vanilla extract, almond extract (if using), and lemon juice.
  • Carefully fold the sifted flour mixture into the beaten egg whites in small batches until just combined.
  • Fill the cupcake liners almost to the top and smooth the surface.
  • Bake for 16-18 minutes until the tops are golden and a toothpick inserted comes out clean.
  • Allow the cupcakes to cool completely, then top with whipped cream, fresh berries, or dust with powdered sugar.

Notes

  • To maintain the fluffy texture, avoid overmixing the batter after adding the flour.
  • You can skip the almond extract or lemon juice for a more traditional angel food flavor.

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