Fluffy Angel Food Cupcakes

These angel food cupcakes are light, fluffy, and melt in your mouth. Topped with whipped cream and sweet berries, they’re a simple, elegant treat.

Course Dessert

Cuisine American

Keyword Angel Food Cupcakes

Prep Time 35

Cook Time 25

Total Time 1

Servings cupcakes

Calories 142kcal

Author Cathy Pollak

Equipment

Ingredients

Angel Food Cupcakes:

3/4 cup superfine sugar divided
7 tbsp all-purpose flour
1 tbsp cornstarch
1/8 tsp table salt
3/4 cup freshly separated egg whites*
1 tbsp warm water
3/4 tsp cream of tartar
1-1/4 tsp vanilla extract

Whipped Cream Topping:

1-1/2 cups heavy whipped cream
1/4 cup confectioners' sugar
1/2 tsp vanilla extract

Garnish:

fresh berries for topping

Instructions

Preheat oven to 325F. Line 16 muffin wells in a muffin tray with paper liners.
Sift the 1/4 cup superfine sugar, flour, cornstarch, and salt into a bowl. Repeat this twice (so dry ingredients are sifted together 3 times in total). Don't skip this part!
3/4 cup superfine sugar, 7 tbsp all-purpose flour, 1 tbsp cornstarch, 1/8 tsp table salt
Add egg whites, warm water, and cream of tartar to a large bowl and beat until foamy. Slowly add remaining 1/2 cup superfine sugar, and beat until egg whites hold soft peaks. Beat in vanilla.
3/4 cup freshly separated egg whites*, 1 tbsp warm water, 3/4 tsp cream of tartar, 1-1/4 tsp vanilla extract
Use a rubber spatula to fold dry ingredients into the egg whites 1/3 at a time, being careful not to deflate the egg whites.
Fill muffin wells about 3/4 full. Bake until cupcakes are light golden in color, and a toothpick inserted in the center comes out clean, about 18 to 25 minutes, rotating the muffin tray once halfway through.
Cool cupcakes for 5 minutes in the pan and then carefully transfer them to a wire rack to finish cooling completely.
For the whipped cream topping, Add all ingredients to a large bowl and beat until the cream holds stiff peaks.
1-1/2 cups heavy whipped cream, 1/4 cup confectioners' sugar, 1/2 tsp vanilla extract
When cupcakes are completely cool, you can frost them. Simply spoon the whipped cream decoratively on top, or use a piping bag to pipe it on.
Add fresh berries to the top of each cupcake.
fresh berries for topping

Notes

*Egg White Success: Separate your egg whites while they're cold and let them come to room temperature before whipping them.

For optimal outcomes when making these angel food cupcakes, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition