Light as Air, Sweet as Heaven: Angel Food Cupcakes
Craving a dessert that’s light, fluffy, and just the right amount of sweet?
These Angel Food Cupcakes are a must-try! With their melt-in-your-mouth texture and airy crumb, they feel like biting into a cloud.
Plus, they’re topped with smooth whipped cream and a burst of fresh berries, making them the perfect treat for any occasion.
Trust us, they’ll disappear faster than you can say “second helpings!”
For the Cupcakes:
- Granulated Sugar – This will help sweeten the cupcakes and aid in creating their light texture.
- Cake Flour – Gives the cupcakes a tender, airy crumb. Make sure to measure it properly to avoid a dense result.
- Salt – Just a pinch to balance the sweetness and enhance the flavors.
- Egg Whites – The key to the light, fluffy texture of these cupcakes. Be sure they’re at room temperature for the best results.
- Warm Water – Helps stabilize the egg whites during whipping.
- Cream of Tartar – Used to help stabilize the egg whites and ensure stiff peaks form.
- Vanilla Extract – Adds a subtle, aromatic sweetness to the cupcakes.
For the Topping:
- Heavy Whipping Cream – Whipped into soft peaks for a smooth and rich topping.
- Powdered Sugar – Sweetens the whipped cream and gives it a smooth texture.
- Vanilla Extract – Enhances the flavor of the whipped cream.
- Fresh Berries (optional) – For a fresh and colorful garnish that pairs perfectly with the light cupcakes.
Angel Food Cupcakes Recipe
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Ingredients
For the Cupcakes:- ¾ cup granulated sugar (150g)
- ½ cup cake flour (60g)
- ¼ teaspoon salt
- 6 large egg whites (room temperature)
- 1 tablespoon warm water
- ¾ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream (240ml)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the Cupcakes:- Preheat your oven to 325°F (165°C) and line two 12-cup muffin tins with 16 cupcake liners.
- In a food processor, pulse the granulated sugar until it becomes very fine, about 1 minute. Set aside ½ cup of the sugar.
- Sift the remaining sugar, cake flour, and salt into a large bowl. Whisk them together to combine.
- In a stand mixer or large mixing bowl, beat the egg whites, warm water, and cream of tartar on medium-low speed until frothy, about 1 minute.
- Increase the speed to medium and slowly add the reserved ½ cup of sugar, one tablespoon at a time. Continue beating until the egg whites form stiff peaks, about 4 minutes. (Note: They don’t need to be glossy—just stiff.)
- Gently fold the flour mixture into the egg whites in four batches, sifting in a little at a time and folding gently until just combined. Be careful not to deflate the egg whites.
- Divide the batter evenly between the cupcake liners, filling them up to the top (about ⅓ cup or 25g per liner). Use a spoon or spatula to smooth out the tops.
- Bake for 25-30 minutes, or until the tops are golden brown and firm to the touch. Let the cupcakes cool completely in the pan.
For the Topping:
- While the cupcakes are cooling, beat the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl on medium-high speed until stiff peaks form, about 3 minutes.
- Once the cupcakes are fully cooled, pipe or dollop the whipped cream on top of each one. Garnish with fresh berries if you like.
- Fill the cupcake liners all the way to the top! The batter may shrink slightly as it bakes, so start with a full cup.
- To avoid deflating the egg whites, add the dry ingredients in small batches. Don’t rush this step.
- Use a spoon or spatula to fill the cupcake liners as the batter is too airy to pour.
- Make sure the bowl and beaters for whipping the egg whites are clean and free from any yolk, as even a small amount can affect the whipping process.
- No need to grease the liners—these cupcakes need something to grab onto as they rise.
- To separate eggs easily, cold eggs work best, but for whipping, egg whites should be closer to room temperature. If you have time, separate them in advance.
Nutrition
Calories: 112 kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 219 IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
1. Why did my angel food cupcakes sink after baking?
Sinking often happens if the egg whites weren’t whipped properly. Ensure they reach stiff peaks before adding the dry ingredients. Also, avoid overmixing the batter—gently fold in the flour a little at a time to keep the airy texture intact!
2. Can I use regular flour instead of cake flour?
While cake flour creates a lighter, more delicate texture, you can make a substitute! Simply remove 1 tablespoon of all-purpose flour per cup and replace it with 1 tablespoon of cornstarch. Sift it together to get that same soft, airy result.
3. Do I need to cool the cupcakes upside down?
Good news! Unlike traditional angel food cake, these cupcakes don’t need to be cooled upside down. They’re small enough to hold their shape naturally as they cool.
4. How do I prevent cupcakes from sticking to the liners?
Don’t grease the cupcake liners! The batter needs something to cling to as it rises. Stick with paper liners for the best results, and your cupcakes will come out easily after cooling.
5. What can I do with leftover egg yolks?
If you have leftover egg yolks, try using them in other recipes like lemon curd, custards, or even homemade ice cream. They’re perfect for rich and creamy treats!
