Angel Food Cupcakes

Jump to Recipe

This easy recipe for light-as-air angel food cupcakes is a wonderful choice for a light summer dessert! Topped with fluffy whipped cream and fresh berries, these cupcakes are both refreshing and beautiful.

This easy recipe for angel food cupcakes is the perfect light dessert! Made from just a few ingredients, this angel food cake is light as air and topped with fluffy whipped cream. Recipe on sallysbakingaddiction.com

Summer’s right around the corner and that can only mean one thing: air conditioning.

But if we’re talking dessert, summer is home to many seasonal favorites like key lime pie, peach cobblercherry pie, strawberry shortcake, blueberry crisp, and angel food cake. Topped with homemade whipped cream and served with fresh fruit or embellished with chocolate ganache and sprinkles, angel food cake is truly the epitome of simple summer sweets. It’s been awhile since we talked about angel food cake and in the spirit of Memorial Day weekend, I’m showing you how to turn angel food cake into party-perfect angel food cupcakes.

But not just any angel food cupcakes… light-as-air angel food cupcakes made from scratch with just 7 ingredients. We can’t achieve this perfection for free, we need to ensure we’re handling the angel food cake batter with care. I have a few other guaranteed tips and tricks for you today. If our tastebuds are anything alike, I’m confident these will be the best angel food cupcakes you try!

This easy recipe for angel food cupcakes is the perfect light dessert! Made from just a few ingredients, this angel food cake is light as air and topped with fluffy whipped cream. Recipe on sallysbakingaddiction.com

This easy recipe for angel food cupcakes is the perfect light dessert! Made from just a few ingredients, this angel food cake is light as air and topped with fluffy whipped cream. Recipe on sallysbakingaddiction.com

Everything You Need to Know About Angel Food Cupcakes

First I’m walking you through the steps so you can fully understand what you’re doing. Then I summarize the tried-and-true tricks before leaving you with the full angel food cupcakes recipe!

Prepared without any fat like butter, oil, or egg yolks, angel food cake relies on a few very specific ingredients and mixing methods. You need a food processor or blender to make this recipe possible. I use my little ninja.

  • The first step is to pulse regular granulated sugar in a food processor, grinding it down into a superfine sugar. Larger sugar granules harshly cut into the angel food cake batter, deflating the egg whites in their path. Don’t sabotage your recipe from the beginning; it’s imperative to use superfine sugar. At this point, remove some of the superfine sugar to mix with the egg whites. The remaining will be mixed with the dry ingredients.

How to make angel food cupcakes on sallysbakingaddiction.com

Following so far?

Since you already have your food processor out, pulse the remaining superfine sugar with the dry ingredients.

  • This is called aerating the dry ingredients and it’s CRUCIAL to the outcome of your angel food cupcakes. Aerating (1) fluffs the dry ingredients up and (2) allows them to dissolve quicker and more easily into the egg whites. Both important! The dry ingredients are cake flour and salt. Cake flour is another crucial component to this recipe. All-purpose flour produces a dense angel food cake. Think of a piece of white bread. That’s what you’ll get.

How to make angel food cupcakes on sallysbakingaddiction.com

Set those aerated dry ingredients aside because now we’re focusing on egg whites.

Egg Whites for Angel Food Cupcakes

The more diverse my baking becomes, the more I find I’m separating eggs. From pastry cream and pavlova to salted caramel macarons and banana cream pie. Eggs are a truly magical ingredient in baking because they can do so many things as a whole and even more when separated. When baking with pavlova a couple months ago, I drove myself crazy preventing any yolks from getting into the bowl. Maybe you’re better at this than me, but I desperately needed an egg separator. And you know you’re old when you ask your husband for an egg separator for your birthday and then he gifts it to you early because it’s an egg separator and you’re going to use it right now!!!!! Yay!!!!! Anyway. This is Yolky. And I love him.

So now it’s time to whip the egg whites. Egg whites, a little water, and cream of tartar make the base of angel food cake. You’ll whip them, along with the 1/2 cup of superfine sugar you set aside, until light and fluffy. Make sure there are no yolks hiding in the batter as their fat will prevent the egg whites from whipping properly.

How to make angel food cupcakes on sallysbakingaddiction.com

You’ll notice that baking powder and baking soda are missing from the recipe. That’s not by mistake; the *air* in whipped egg whites give the cupcakes all their rise. Since we’re not leaning on a chemical leavener as a crutch, it’s important to handle that *air* with care so the cupcakes don’t deflate. Meaning… don’t overwork the batter as you add the dry ingredients. Literally do less work.

  1. What does the cream of tartar do? It holds the air bubbles in place, ensuring that angel food cake’s batter maintains its fluffball volume when baked. If cream of tartar is left out, the egg whites will deflate.
  2. And the water? It breaks up the sugar so the cupcakes aren’t as sticky.

Remember when I told you not to overwork the cake batter? We’ll put that into practice when we add the dry ingredients. Grab your sifter.

How to make angel food cupcakes on sallysbakingaddiction.com

Sifting is KEY!

Sift the dry ingredients into the egg whites in parts, folding between each addition. Sift a little in, fold together, sift a little more in, fold together, etc. Dumping all the dry ingredients into the delicate egg whites will deflate them. If you haven’t caught on by now, the fluffier and puffier your angel food cake batter, the fluffier and puffier your angel food cake.

Now let’s bake. The batter is foamy (yay! air!), so you can’t pour it into your cupcake liners. Instead, grab a spoon and spoon the batter into each cup filling about 3/4 full. The cupcakes only take about 18-20 minutes. The tops will be a very pale golden brown and will bounce back if you gently poke them. Let them cool completely before frosting. For topping, I chose homemade whipped cream. I didn’t want anything to weigh down or take away from these cupcakes, so something just as light– or even lighter– keeps the spotlight on the angel food cupcakes themselves.

Angel food cupcakes in a cupcake pan on sallysbakingaddiction.com

This easy recipe for angel food cupcakes is the perfect light dessert! Made from just a few ingredients, this angel food cake is light as air and topped with fluffy whipped cream. Recipe on sallysbakingaddiction.com

So let’s quickly review. I just threw a lot of information at you, but don’t want you to feel discouraged from trying angel food cupcakes.

Angel Food Cupcake Tips

  1. use superfine sugar and cake flour
  2. whip egg whites until fluffy
  3. pulse the dry ingredients to aerate
  4. sift the dry ingredients into the egg whites
  5. carefully fold the batter together

This photo speaks for itself where you can see the deflated and shriveled cupcake vs the light and fluffy cupcake. Taking a few extra minutes to correctly prepare the recipe makes all the difference.

The best techniques to follow when making angel food cupcakes on sallysbakingaddiction.com

Skip the pool floats this summer, these cupcakes are so refreshingly light you’ll float away after 1 bite!!!

This easy recipe for angel food cupcakes is the perfect light dessert! Made from just a few ingredients, this angel food cake is light as air and topped with fluffy whipped cream. Recipe on sallysbakingaddiction.com

Angel Food Cupcakes

Ingredients:

  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (60g) cake flour (spoon & leveled)
  • 1/8 teaspoon salt
  • 6 large egg whites, at room temperature
  • 1 Tablespoon warm water
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Homemade Whipped Cream for topping

Directions:

  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners - this recipe makes about 14-16 cupcakes. Set aside.
  2. Make the cupcakes: In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
  4. In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
  5. Bake the cupcakes until very lightly browned around the edges and a toothpick inserted in the center comes out clean, about 18-20 minutes. For around 3 dozen mini cupcakes, bake for about 10-12 minutes, same oven temperature.
  6. Allow the cupcakes to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.
  7. Spread or pipe homemade whipped cream onto cupcakes. I used a small icing spatula for some, but a Wilton 8B tip looks wonderful (see picture above!). Garnish with fresh berries.
  8. Store leftovers in the refrigerator for up to 5 days.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. To freeze, wrap unfrosted cupcakes individually in aluminum foil or plastic wrap, and freeze in a large container. Thaw on the counter before frosting and serving.

Recipe Notes:

  1. 1 large egg white is about 2 Tablespoons, so if using carton egg whites, use around 12-13 Tablespoons. For the best accuracy and texture, I strongly recommend using egg whites from eggs you crack yourself.
  2. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Ninja Master Prep | SieveEgg Yolk SeparatorCupcake Liners | Cupcake Pan | Wilton 8B Star Icing Tip | Icing SpatulaBlue Cake Stand

74 Comments

All Comments

  1. Hi Sally! This looks delicious. Do you think it would be possible to add mix-ins or would that make the cupcakes dense? I want to add (super finely chopped) hazelnuts. If it’s possible, would I aerate it with the rest of the dry ingredients, or mix it quicky at the end? Thank you!

  2. Hi Sally,
    My first time to bake angel food cupcakes and they turned out amazing!
    I was nervous at first since it will be for a special young ladies event just last Saturday. But thanks to your detailed instructions and tips, I decided to make them. 🙂

    I am so glad I did as they all loved these cupcakes and one sweet lady friend commented, “the taste is heavenly”!
    Thanks a lot for this my dear Sally.
    Warm regards from Belgium.
    p.s. the cupcake wrappers stick closed to the airy cupcakes that they turned out cute looking and elegant. Wish I could show the picture. 🙂

    1. I’m so happy to hear that you decided to make them and that they were a hit with your friends, Marie! Happy baking 🙂

  3. Hi! I tried making these over the weekend & followed all the steps as indicated (or so I thought!), but still wound up with deflated cupcakes. One thing that seemed different from when you made them was the amount of cupcakes it made. I whipped the eggs on medium high & they looked like the picture after about four minutes. In a regular KitchenAid mixer, it filled about 3/4 of the bowl and made 26 cupcakes that were filled almost all the way to the top with batter. Do you think I beat the eggs too much? Also, I had trouble spooning the batter into the tins evenly & was pressing down on them with a spoon a bit to smooth them out. What do you think? Thank you!

    1. Hi Shannon! It sounds like your batter was too voluminous from overwhipping, so I’m not surprised they deflated. Try reducing the the speed down to medium and whipping for 3-4 minutes if you try the recipe again. And then fold the sifted dry ingredients in slowly and in parts. Sorry you had trouble!

  4. Could you make your own cake flour for this by adding cornstarch or would you recommend purchasing pre-packaged cake flour at the store?

  5. Hi Sally,
    I just finished baking these and I completely destroyed your recipe by using egg whites from a carton (I didn’t feel like dealing with those left over egg yolks). The carton’s tablespoon measurement to egg ratio, resulted in a batter with too much egg whites, and a consistency that was completely off. Just wanted to let you know in case one of your other readers asks you about doing this. Tell them not to bother.
    Happy fourth to you and your family.

  6. Hi Sally, if i’m going to cut down on the recepie, say for 10 cupcakes how should i do it? Appreciate if you could help me out

  7. Yay. I do not need to worry about needing and angel food cake pan.
    These are perfect for when an angel food cake craving his. Thank you very much for this. Are these
    In one of your cookbooks? Please let me know.

    1. Hi Heather! No, this recipe is exclusive to my blog. I have separate recipes for my cookbooks. You can print this recipe out (without the blog post text) using the print button. 🙂

  8. Hi Sally.
    I want to make a play on a strawberry shortcake cupcake. Do you think i could fill these with strawberry jam, or is the cupcake to delicate. My plans were to make an angel foodcake cupcake, after baked fill with strawberry jam, and topped with a whipped buttercream.
    I am skeptical about using a whipped cream as the frosting, i live in South Texas. And its too hot to leave those out at a party.
    Thanks in advance.

  9. How do you think these would work as a cake? And what do you think the baking time would be? Thank you! Love all your stuff!

  10. Hi Sally,
    I am in Australia and I am quite keen to try these Angel Food cupcakes but was wondering what the difference would be between pulsating regular white granulated sugar to a superfine consistency or just using caster sugar. Would caster sugar be the right consistency to use?
    Thank you

    1. Hi Kerryn! Castor sugar isn’t as common here, so for US readers… that’s why I recommend making superfine sugar from granulated sugar. But YES simply use castor sugar if you have it! 🙂

1 2

Reviews

Questions

  1. Hi Sally! This looks delicious. Do you think it would be possible to add mix-ins or would that make the cupcakes dense? I want to add (super finely chopped) hazelnuts. If it’s possible, would I aerate it with the rest of the dry ingredients, or mix it quicky at the end? Thank you!

  2. Hi! I tried making these over the weekend & followed all the steps as indicated (or so I thought!), but still wound up with deflated cupcakes. One thing that seemed different from when you made them was the amount of cupcakes it made. I whipped the eggs on medium high & they looked like the picture after about four minutes. In a regular KitchenAid mixer, it filled about 3/4 of the bowl and made 26 cupcakes that were filled almost all the way to the top with batter. Do you think I beat the eggs too much? Also, I had trouble spooning the batter into the tins evenly & was pressing down on them with a spoon a bit to smooth them out. What do you think? Thank you!

    1. Hi Shannon! It sounds like your batter was too voluminous from overwhipping, so I’m not surprised they deflated. Try reducing the the speed down to medium and whipping for 3-4 minutes if you try the recipe again. And then fold the sifted dry ingredients in slowly and in parts. Sorry you had trouble!

  3. Could you make your own cake flour for this by adding cornstarch or would you recommend purchasing pre-packaged cake flour at the store?

  4. Hi Sally, if i’m going to cut down on the recepie, say for 10 cupcakes how should i do it? Appreciate if you could help me out

  5. Hi Sally.
    I want to make a play on a strawberry shortcake cupcake. Do you think i could fill these with strawberry jam, or is the cupcake to delicate. My plans were to make an angel foodcake cupcake, after baked fill with strawberry jam, and topped with a whipped buttercream.
    I am skeptical about using a whipped cream as the frosting, i live in South Texas. And its too hot to leave those out at a party.
    Thanks in advance.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×