Angel Food Cupcakes

These angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

Individual Angel Food Cakes Without the Tube Pan

I don’t make angel food cake very often, but when I do, I usually make cupcakes instead. They’re easier to serve, I don’t have to mess with a tube pan, and everybody gets their own whipped cream and berries.

I did grow up eating a lot of angel food cake. My mom made it regularly in one of those aluminum tube pans that was a staple in every kitchen in the seventies. It was the era of cake and coffee, and angel food cake made an appearance often enough that it felt like a regular menu item.

One summer afternoon, my mom was having a ladies’ luncheon at our house, which was nothing unusual. The lady down the street was her Mary Kay cosmetics rep and had come over to do one of those lipstick and cold cream presentations that seemed to happen on random weekdays because everybody was home. I was young, four or five years old, but I remember I was wearing a yellow gingham sundress and white Mary Janes because even luncheons on a Tuesday afternoon required dressing up.

Instead of her usual angel food cake, my mom made angel food cupcakes for the first and only time. She topped them with whipped cream and perfect little strawberries and put them in the refrigerator until dessert. I remember being very happy about this change.

The Mary Kay lady had a daughter who was a year older than I was and I dreaded every minute I had to spend with her. She had the exact same energy as the Veruca Salt character from Charlie and the Chocolate Factory. Once the adults disappeared into the formal living room for the presentation, she made it clear to me she was going to eat the strawberries off the cupcakes. I remember being completely horrified and tried to stop her, even though I was afraid of her. I also tried to tell my mom, but got in trouble for tattling because she stopped me before I could tell her there was a dessert emergency happening in the kitchen.

By the time the presentation ended, that girl had eaten nearly every strawberry off the cupcakes, while simultaneously scooping up the whipped cream with them, and the cupcakes looked awful. My mom was visibly annoyed because she was a perfectionist when it came to entertaining. I was vindicated because I tried to tell her. And she never made angel food cupcakes again, which I think is funny now.

So naturally, decades later, I make them myself. They’re still little individual angel food cakes topped with whipped cream and berries, only this time nobody is stealing the strawberries. I never had to have playtime alone with that girl again. That was probably my biggest win.

What Makes This Recipe Different

• Angel food cake always meant pulling out the aluminum tube pan. They’re fine, but they’re bulky to store. Angel food cake sliced from a larger cake always looks slightly squashed. Because it is.
• I prefer angel food cake as cupcakes because I love individual serving desserts. Everyone gets their own little cake topped with whipped cream and berries, and there’s nothing to slice at the table.
• The cupcakes bake in a standard muffin tin with paper liners, so the tube pan is unnecessary. They also bake more quickly and are easy to serve for brunches, showers, and summer gatherings.
• I make my own cake flour by combining all-purpose flour and cornstarch instead of buying a separate box. Those are ingredients I almost always have in my pantry anyway.
• The dry ingredients are sifted three times, which might sound excessive until you’ve tried folding flour into whipped egg whites. Even tiny clumps can deflate the batter, so the extra sifting makes everything disappear into the meringue much more easily.
• I finish the cupcakes with homemade whipped cream and fresh berries instead of heavy frosting because that’s really what I want from angel food cake. The whipped cream keeps it light, and the blueberries and raspberries look like they belong there rather than sitting on top as decoration.

Ingredients

• Superfine Sugar – dissolves more easily into whipped egg whites than regular granulated sugar, which helps create a smoother, more stable meringue. If you don’t have superfine sugar, pulse regular sugar in a food processor for about 30 seconds.
• All-Purpose Flour – Combined with cornstarch, it creates a homemade cake flour that gives the cupcakes a softer texture.
• Cornstarch – Lowers the protein content of the all-purpose flour, creating homemade cake flour for a softer, more tender cupcake.
• Salt – Balances the sweetness without making the cupcakes taste salty.
• Egg Whites – Egg whites are responsible for almost all of the rise in angel food cake. Fresh egg whites are best because they whip into a more stable meringue than carton egg whites. It’s easiest to separate the eggs while they’re cold, then let the whites come to room temperature before whipping.
• Warm Water – Helps the egg whites whip more easily and expand.
• Cream of Tartar – Stabilizes the whipped egg whites so they hold their volume while baking.
• Vanilla Extract – Gives angel food cake its classic vanilla flavor.
• Heavy Whipping Cream – The classic topping for angel food cake. It complements the delicate cake instead of covering it with a heavy frosting.
• Confectioners’ Sugar – sweetens the whipped cream.
• Fresh Mixed Berries – Add color and freshness while balancing the sweetness of the cake and whipped cream.

How to Make Angel Food Cupcakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the muffin tins)
  Preheat the oven to 325°F (163°C) and line 16 muffin cups with paper liners. Don’t grease the liners or the pan. Angel food batter needs a surface to grab onto as it rises, and a greased pan makes that much harder. You’ll need two standard 12-cup muffin tins for this recipe, and it’s fine if some of the cups are empty.
• Step Two (prepare the dry ingredients)
  Sift 1/4 cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Then do it two more times for a total of three siftings. Because angel food cake depends almost entirely on whipped egg whites for its rise, even tiny flour clumps can knock out some of that air while you’re folding.
• Step Three (whip the egg whites)
  Beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining 1/2 cup (100 g) superfine sugar while beating, then continue until the egg whites hold soft peaks. The peaks should gently curl over when you lift the beaters. You’re not looking for stiff peaks. Angel food cake bakes best when the egg whites still have a little flexibility. Beat in the vanilla extract.
• Step Four (fold the batter)
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold only until the flour disappears into the batter. The air in the egg whites is what gives angel food cupcakes their light, cloud-like texture, so this is one of those times when less mixing is better.
• Step Five (bake the cupcakes)
  Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Step Six (cool and decorate)
  Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. Beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream onto the cooled cupcakes and finish with fresh berries before serving. I spoon it on because angel food cake has always looked better to me with soft clouds of whipped cream than perfectly piped swirls.

Recipe Tips

• Separate the eggs while they’re cold. The yolks are much less likely to break, and then you can let the whites come to room temperature before whipping.
• You don’t want to skip the triple sifting step. I know it sounds like one of those old baking instructions, but it really does make the flour mixture much easier to fold into the egg whites.
• Make sure to take your time folding. Angel food cake gets almost all of its rise from whipped egg whites, so preserving the air is much more important than mixing quickly.
• This isn’t the time to chase stiff peaks when whipping the egg whites. The peaks should gently curl over at the tip. Overwhipped egg whites are more likely to collapse.
• Don’t grease the pan or paper liners. Angel food batter likes having something to hold onto as it rises.
• The cupcakes don’t need to cool upside down the way a full-size angel food cake does. The smaller cakes and paper liners provide enough support while they cool.
• Wait until the cupcakes are completely cool before adding the whipped cream. Even slightly warm cupcakes will soften it.
• I usually add the berries right before serving because they look their prettiest and freshest that way.

Storage & Leftovers

• Store the plain cupcakes in an airtight container at room temperature for up to 1 day or refrigerate them for up to 3 days.
• Once topped with whipped cream and berries, the cupcakes should be refrigerated and are best within about two days. The whipped cream gradually softens and the berries begin releasing moisture, so they’re nicest the day they’re assembled.
• For longer storage, wrap the unfrosted cupcakes individually, then freeze them in a freezer bag or airtight container. Let them thaw at room temperature, then top with freshly whipped cream and berries before serving.

FAQs

• Can I use carton egg whites?
  Fresh egg whites produce the most stable meringue and give the cupcakes their best rise. Carton egg whites often don’t whip to the same volume.
• Can I use cake flour instead?
  Yes. You can substitute cake flour for the all-purpose flour and cornstarch combination if you already have it on hand.
• Why did my angel food cupcakes sink?
  It’s usually caused by overwhipped egg whites, overmixing while folding, or removing the cupcakes before they’re fully baked.
• Can I make angel food cupcakes in a standard muffin tin?
  Yes. This recipe is designed specifically for a standard muffin tin with paper liners, so there’s no need for a tube pan.
• Can I make these ahead of time?
  Yes. The cupcakes can be baked a day ahead and stored covered until you’re ready to serve them. I usually wait until serving day to add the whipped cream and berries.
• Can I freeze them with the whipped cream?
  It’s better to freeze only the plain cupcakes. Fresh whipped cream and berries have the nicest texture when added after thawing.
• Can I use frozen berries?
  Frozen berries are great for sauces and compotes, but fresh berries work much better because they don’t release excess juice as they thaw.
• Why are my cupcakes sticking to the paper liners?
  Angel food cake is delicate while it’s still warm. Let the cupcakes cool completely before peeling away the liners, and they’ll release much more cleanly.

From My Kitchen Notes

Small observations from the margins.

• Some desserts are memorable for reasons that have very little to do with the dessert itself.
• There were many moments in my childhood when the adults were completely unaware that a catastrophe was unfolding.
• Being told not to tattletale when a hostessing emergency was occurring was a very specific frustration to me.
• Being believed was important. Childhood injustices can be very specific.
• There are a lot of childhood moments when vindication arrives so late that it hardly matters.
• My food memories are rarely about food.
• I learned surprisingly young that not everyone views rules as agreements.
• I don’t mind rules if everyone is playing by the same expectations.
• I was extremely attached to the things and creatures I loved and very protective of my little world.
• I had a beloved collection of stuffed animal koala bears, and the Veruca Salt girl would go into my room and make them hit each other in the face violently. She was like this tiny agent of chaos and I hated every minute I had to spend with her.
• She represented everything I found to be destabilizing. She was loud, rough, unpredictable, destructive, and unconcerned with consequences. But I was expected to treat her with politeness, share my things, entertain her, manage her, and not complain.
• I have never forgotten the girl who removed every strawberry from those cupcakes. Having to monitor her was above my pay grade at that time.
• I remember what I was wearing that day because she stained my yellow dress with strawberry juice when I tried to stop her from eating them.
• I was not ready to protect a dessert table from a wild child terror at four or five.
• I lived in a world where social etiquette trumped everything and strawberries could ruin a whole afternoon.
• Sometimes a single, unexpected gesture can rearrange an entire day.
• But, sometimes we remember the deviation more clearly than the tradition.
• Certain things become permanent because they come with an unexpected injustice.
• This was something that happened once and never happened again, but it’s one of the stories I’ve kept.
• I still think individual desserts feel more celebratory than slices.
• There are things that seem insignificant until they happen in a way we’ve never seen before.
• I think we all have a few experiences that remain oddly unfinished in our minds.
• Some interruptions feel much larger than the events that caused them.
• There are stories I organize into neat little boxes, only to discover they still have the ability to surprise me.

More Desserts Served One at a Time

• Mini White Chocolate Raspberry Cheesecakes – creamy cheesecake made in a muffin tin.
• Raspberry Lemon Tartlets – buttery shortbread filled with lemon curd and berries.
• Chocolate Cherry Cupcakes – chocolate cupcakes with cherry buttercream.
• Mini Chocolate Ganache Tarts – rich chocolate filling in crisp tart shells.
• Chocolate Peanut Butter Stuffed Dates – peanut butter-filled dates coated in dark chocolate.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 5 votes

Angel Food Cupcakes

Angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

 

Prep Time25 minutes mins

Cook Time22 minutes mins

Cooling:30 minutes mins

Total Time1 hour hr 17 minutes mins

Course: Dessert

Cuisine: American

Keyword: angel food cake cupcakes, Angel Food Cupcakes, cupcakes with whipped cream, fresh berry cupcakes, mini angel food cakes

Servings: 16 cupcakes

Calories: 145kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls (large). Gives the egg whites room to expand.
• muffin liners Angel food batter climbs the liners as it bakes.
• 2 muffin tins (12-cup). The recipe make 16 cupcakes.
• large fine mesh sieve Helps evenly distribute the dry ingredients before folding.
• rubber spatula Folds the batter gently without deflating the egg whites.
• Stand Mixer or hand mixer. Whips both the egg whites and whip cream.
• cooling rack Allows the cupcakes to cool completely before topping.

Ingredients

Angel Food Cupcakes:

• ¾ cup (150 g) superfine sugar (caster sugar) divided
• 7 tbsp (55 g) all-purpose flour
• 1 tbsp (8 g) cornstarch
• ⅛ tsp (0.75 g) table salt
• ¾ cup (6.3 oz /180 g) freshly separated egg whites ( about 6 large eggs depending on their size)
• 1 tbsp (15 ml) warm water
• ¾ tsp (2.5 g) cream of tartar
• 1¼ tsp (6 ml) vanilla extract

Whipped Cream:

• 1½ cups (360 ml) heavy whipped cream
• ¼ cup (30 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract

Garnish:

• 2 cup (240 g) fresh berries such as blueberries and raspberries

Instructions

• Preheat the oven to 325°F (163°C). Line 16 muffin cups with paper liners. Do not grease the liners or pan.
• Sift ¼ cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Repeat the sifting two more times, for a total of three siftings. This helps the dry ingredients fold more easily into the whipped egg whites.
  ¾ cup (150 g) superfine sugar, 7 tbsp (55 g) all-purpose flour, 1 tbsp (8 g) cornstarch, ⅛ tsp (0.75 g) table salt
• In a large bowl, beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining ½ cup (100 g) superfine sugar while beating. Continue beating until the egg whites hold soft peaks, then beat in the vanilla extract.
  ¾ cup (6.3 oz /180 g) freshly separated egg , 1 tbsp (15 ml) warm water, ¾ tsp (2.5 g) cream of tartar, 1¼ tsp (6 ml) vanilla extract
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold just until no streaks of flour remain, being careful not to deflate the batter..
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
• Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
• To make the whipped cream, beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.

   
  1½ cups (360 ml) heavy whipped cream, ¼ cup (30 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract
• Once the cupcakes are completely cool, spoon or pipe the whipped cream onto each cupcake and finish with fresh berries before serving.
  2 cup (240 g) fresh berries such as blueberries and raspberries

Notes

• Separate the eggs while they're cold, then let the egg whites come to room temperature before whipping.
• Fresh egg whites work best. Carton egg whites don't whip to the same volume.
• If you don't have superfine sugar, pulse granulated sugar in a food processor until finely ground.
• Don't skip the triple sifting. It helps the dry ingredients fold into the egg whites more evenly.
• Stop whipping at soft peaks. Overwhipped egg whites can reduce the volume of the finished cupcakes.
• Fold the batter gently and stop as soon as the flour disappears.
• This recipe makes 16 cupcakes, so you'll need two standard muffin tins. It's perfectly fine if some muffin cups are empty.
• For the freshest presentation, add the whipped cream and berries just before serving.

 

 

If you’re making these Angel Food Cupcakes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Angel Food Cupcakes

Amount Per Serving (66 g)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 35mg2%

Potassium 55mg2%

Carbohydrates 16g5%

Fiber 0.5g2%

Sugar 14g16%

Protein 2g4%

Vitamin A 335IU7%

Vitamin C 8mg10%

Calcium 11mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Angel Food Cupcakes? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.