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.

Course Dessert

Cuisine American

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

Prep Time 25

Cook Time 22

Cooling: 30

Total Time 1 17

Servings 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.

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