Angel Food Cupcakes

04.25.2013

Angel Food Cupcakes | Cooking Classy

The cupcakes of Heaven. It’s easy to see where Angel Food Cake has been given it’s name. It is gorgeously white, fluffy as clouds and delicately soft and it’s simply divine. It’s made with just a few basic ingredients but when properly prepared it creates something all it’s own. I love cupcakes, plus I don’t own an angel food cake pan (and I’m assuming most everyone else doesn’t either as it doesn’t seem to be a common kitchen item) so I thought angel food cupcakes would be more fitting for a made from scratch angel food cake recipe. To me, these tasted far better than any store bought angel food cake I’ve ever had. They also seem to have more moisture so I didn’t feel like I was eating a dried out sponge :).

I topped these with a simple cream cheese whipped cream made from 3 simple ingredients. The cream cheese is the perfect addition to these cupcakes and it will likely remind you of berry cheesecake. Also, I rarely combine vanilla with a whipped cream topping because I love the flavor of cream and don’t want it to be hidden, so some of you may like your whipped cream with a hint of vanilla but I say it’s basically an insult to the goodness and natural sweetness of cream – so leave it out! Just kidding, add it if you’d like but just be sure you make these cupcakes. And as always, Enjoy!

Angel Food Cupcakes | Cooking Classy

Angel Food Cupcakes | Cooking Classy

Angel Food Cupcakes | Cooking Classy

Angel Food Cupcakes

Prep Time: 25 minutes

Cook Time: 18 minutes

Yield: 16 cupcakes

Angel Food Cupcakes

Ingredients

  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup cake flour
  • 1/4 tsp salt
  • 6 egg whites, at room temperature*
  • 2 1/2 Tbsp warm water
  • 1/2 tsp vanilla, coconut, almond or orange extract (I used coconut)
  • 3/4 tsp cream of tartar
  • Cream Cheese Whipped Cream Topping
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • fresh strawberries, blueberries or raspberries

Directions

  • Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
  • In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
  • Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
  • For the Cream Cheese Whipped Cream Topping:
  • In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *I'd recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you'll only have to toss out 1 egg and not all of them if you can't get the yolk out. You don't want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.
  • Recipe Source: cake adapted from Alton Brown's Angel Food Cake, via Food Network. topping - Cooking Classy.
http://www.cookingclassy.com/2013/04/angel-food-cupcakes/

136 comments

  • Kristen: strawberries on cream are always heavenly! April 25, 2013 at 9:49pm Reply

    • Jaclyn: Indeed, sometimes I just love to eat plan strawberries with sugar and cream it is one of the best desserts ever :). April 26, 2013 at 9:55am Reply

      • Melisa: Can you use the boxed angel food cake mix, or do you have to make it from scratch? April 28, 2013 at 6:14am Reply

        • Jaclyn: You can make them that way just prepare the batter according to the directions on package. I would highly recommend the made from scratch version sometime, if you ever have time to try it :). April 28, 2013 at 12:23pm Reply

  • Averie @ Averie Cooks: These images belong on the cover of a magazine! TRULY STUNNING, Jaclyn! The details, the light bounce, the composition, the color contrast, just gorgeous. Pinned.

    And then I know they TASTE amazing, as well. Good call on cupcakes not a whole cake. I dont have an angel food pan either! April 26, 2013 at 12:11am Reply

    • Jaclyn: Thanks so much for the compliment Averie you are so nice! And thanks for the pin! April 26, 2013 at 9:54am Reply

  • YitLing: Your cupcakes look so perfect! I can only wish I had your skills hehe! I cannot get over how pretty they are and I’m sure they taste just as good as they look! April 26, 2013 at 2:20am Reply

    • Jaclyn: You are so nice, thanks for your nice compliment :)! April 28, 2013 at 12:13pm Reply

  • Holly @ EatGreatBEGreat: I love angel food cake, but never had it in a cupcake form. What a great idea! April 26, 2013 at 5:52am Reply

  • Kayle (The Cooking Actress): I love angel food cake and summer is totally the season for it! April 26, 2013 at 6:34am Reply

  • Michelle @ Brown Eyed Baker: Absolutely stunning cupcakes! Angel food cake with strawberries and whipped cream was always one of my favorite summertime desserts as a kid. Love this in cupcake form! April 26, 2013 at 9:20am Reply

    • Jaclyn: Thanks so much Michelle! April 26, 2013 at 9:56am Reply

  • Mimi @ Culinary Couture: Wow, these are absolutely stunning! April 26, 2013 at 1:43pm Reply

  • Georgia @ The Comfort of Cooking: These are so incredibly gorgeous, Jaclyn! Love your cream cheese frosting and the elegant little strawberry topping. Saving these to try soon – thanks for sharing! April 26, 2013 at 1:55pm Reply

    • Jaclyn: Thanks Georgia and your welcome :)! April 30, 2013 at 8:09pm Reply

  • Michelle: These look amazing!! I love the idea of angel food in cup cake form. Though I am one of those rare ones that has an angel food pan in my arsenal. ;)
    You always have such amazing recipes. I always love getting updates via email. They always make me hungry. :) April 26, 2013 at 2:11pm Reply

    • Jaclyn: Thanks so much Michelle :)! One of these days I’ll have to get an angel food cake pan too, although I’m kind of hooked on the cupcake version now. May 7, 2013 at 9:02am Reply

  • Rachel @ Bakerita: Wow, how gorgeous are these cupcakes! Stunning photos. I love how fluffy and creamy and amazing they look. Perfect for summer. Pinned! April 26, 2013 at 2:47pm Reply

    • Jaclyn: Thanks Rachel! April 30, 2013 at 8:10pm Reply

  • Danielle: Hi there Jaclyn! I am so excited to make these cupcakes. Can I ask what altitude you live at? I am at a very high altitude and usually have to make adjustments for such delicate recipes. Thanks a bunch! April 26, 2013 at 5:02pm Reply

    • Jaclyn: Hi Danielle – I live about 4,000ft above sea level I think which would probably count as high altitude (although I never make high altitude adjustments when I bake). I don’t know that you would have to make adjustments to this recipe if you were worried about it I would check out this recipe:
      http://allrecipes.com/recipe/high-altitude-angel-food-cake/ (although I don’t see much of a difference :)) April 26, 2013 at 6:27pm Reply

      • Danielle: Thank you so much! I live at 5,900ft above sea level. This recipe should work out perfect! April 28, 2013 at 1:53pm Reply

        • Jaclyn: You’re welcome! I hope you love them :)! April 28, 2013 at 3:03pm Reply

  • Tina @ Tina’s Chic Corner: They are so pretty and dainty looking! Angel food cake is perfect for the spring and summer and I love how it’s in a cupcake form. I feel they’d be easier to bring to a BBQ. :) April 27, 2013 at 5:03am Reply

    • Jaclyn: Thanks Tina! I hope you try them at least once this spring or summer :). April 28, 2013 at 9:42am Reply

  • Jessica @ Portuguese Girl Cooks: These look absolutely delicious, and the perfect summertime dessert! April 27, 2013 at 5:12am Reply

    • Jaclyn: Thanks Jessica! I’m getting excited for all the summertime foods :). April 27, 2013 at 8:42am Reply

  • Julianne: Just finished making a batch! Soooo good!! Thanks so much for the recipe! April 27, 2013 at 11:42am Reply

    • Jaclyn: You’re very welcome, so glad you liked them Julianne! Thanks for your comment! April 27, 2013 at 1:32pm Reply

  • Angel Food Cupcakes by Cooking Classy: […] Find the recipe at : http://www.cookingclassy.com […] April 28, 2013 at 6:02am Reply

  • sally @ sallys baking addiction: I agree with Averie – magazine cover material right here my friend. :) I’ve never made an angel food cake from scratch before. Something tells me I’d like the cupcakes more though. Love that frosting! I want one for breakfast. :) April 28, 2013 at 7:43am Reply

    • Jaclyn: Thanks Sally :)! I wish I had one left for breakfast too! April 28, 2013 at 9:18am Reply

  • Jill: Will these do well in the fridge (frosted)overnight? April 29, 2013 at 8:49am Reply

    • Jaclyn: I would recommend leaving them unfrosted at room temperature in an airtight container and leaving the frosting in the fridge then frosting them before serving the next day. April 29, 2013 at 10:50am Reply

    • Jaclyn: I would recommend leaving them unfrosted at room temperature in an airtight container and putting the frosting in the fridge then frosting them before serving the next day. April 29, 2013 at 10:51am Reply

      • Jill: Ok. I will do that. Thanks. April 29, 2013 at 10:58am Reply

        • Jaclyn: You’re welcome! April 29, 2013 at 11:50am Reply

  • Melissa: Thank you so much for sharing! I made these this morning. I was curious to see if they were much better than a box mix and worth the effort. Yeah, no comparison. They were perfect! Thanks again! May 4, 2013 at 11:32am Reply

    • Jaclyn: Just what I like to hear Melissa :)! Thanks for your comment! May 7, 2013 at 9:36am Reply

  • Dot: I love this frosting! Made angel food cupcakes w/ this frosting for an anniversary open house last week. It’s not too sweet, and held up great. Kept the extras covered in the fridge for severa days and they were still tasty. I will definitely make this again. May 5, 2013 at 8:03am Reply

    • Jaclyn: So happy to hear you loved these. Thanks so much for your comment! May 5, 2013 at 9:15pm Reply

  • Juliette: I love and your photos are really beautifull.
    Elles donnent vraiment envie ! May 9, 2013 at 12:45pm Reply

    • Jaclyn: Thanks so much Juliette!! May 9, 2013 at 7:29pm Reply

  • Julia: Just made them, they’re delish! May 10, 2013 at 7:48am Reply

    • Jaclyn: I’m so glad you think so Julia :) thanks for your comment! May 10, 2013 at 9:04am Reply

  • Lysa: Wow, I love this beautiful strawberry on a perfect cupcake. Looks very angelesque… May 15, 2013 at 5:29am Reply

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  • Jo: Fantastic recipe! So easy to follow and such tasty results! Everyone I’ve made it for are already asking for the recipe! I topped it off with a cream cheese/lemon frosting, instant hit!
    Thank you! May 22, 2013 at 11:11am Reply

    • Jaclyn: I’m so glad to hear everyone liked these :). The lemon cream cheese frosting sounds delicious! May 25, 2013 at 9:35am Reply

  • Debs: These cupcakes look so beautiful. I’ve always wanted to make Angel Food cake but i dont have the proper pan for it, didn’t even occur to me to make them as cupcakes! Do you have the weight conversions? I work in grams :) May 23, 2013 at 8:08am Reply

    • Jaclyn: Unfortunately I don’t have the weight conversions, sorry! You could probably find a recipe online for angel food cake by weight and you can just use that to make cupcakes, just reduce the baking time. May 25, 2013 at 9:34am Reply

  • Kerry: Jaclyn, can I substitute store bought 100% liquid egg whites? (comes in small milk type carton) It says that 3 TBSP = 1 large egg. I never used this kind of product before- just wondering! May 25, 2013 at 4:10pm Reply

    • Jaclyn: Those are pasteurized so they don’t work for angel food cake as they don’t whip and hold air very well. It would be great if they did, no more egg separating and yolk wasting :). May 25, 2013 at 9:04pm Reply

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  • noreen sweeney: Hi jacelyn loving the angel food cupcake. I’m big into baking myself, and was searching for a receipe like this as I love baking cupcakes that are not overly sweet. My question is to you is that as I’m from ireland we do not use cake flour and our measurements are very different to yours so I was wondering hav you any tips for me? All our ingredients, measurements, and temps are so different that it can be a little difficult to calculate. Many thanks from IRELAND :-) June 6, 2013 at 2:28pm Reply

    • Jaclyn: For the cake portion I would recommend trying this recipe here as they are very similar but the recipe is by weight and Celsius – while using paper lined cupcake tins instead and filling nearly full, then reducing the baking time since it’s for cupcakes rather than a full cake:
      http://allrecipes.co.uk/recipe/3847/angel-food-cake.aspx
      I hope that helps!! June 10, 2013 at 11:07pm Reply

  • alexia: I think this recipe is delicious and I can’t wait to make them again. June 14, 2013 at 10:18am Reply

    • Jaclyn: Awesome Alexia, I’m so happy to hear that! Thanks for your comment! June 15, 2013 at 12:15am Reply

  • Angel Food Cupcakes with Limoncello Cream Cheese Frosting | DolceCupcakeBlog: […] the cupcakes (courtesy of cookingclassy.com), you will […] June 22, 2013 at 2:16am Reply

  • Becky: Would this work ok doubling the recipe? Thanks June 22, 2013 at 12:16pm Reply

    • Jaclyn: Yeah definitely, I actually halved the recipe from the one I adapted the cupcake portion from (you can see the recipe I adapted it from on Food Network via the link at the bottom of the recipe) so that should work out fine. Hope you love them Becky! June 22, 2013 at 4:20pm Reply

  • Yer: Hi. These looks absolutely delicious! I was wondering if I can use a stand mixer to do the whipping in the cake portion? Thanks! June 23, 2013 at 9:33pm Reply

    • Jaclyn: Yes you could – I just prefer the hand mixer because it gets the sides and bottom better than the whisk attachment does on a stand mixer so you may have to stir in the sides and bottom occasionally to make sure it’s all incorporated well and gets whipped. June 27, 2013 at 6:55pm Reply

  • Jeanne Collins: Can you use meringue powder in lieu of the egg whites? Some recipes can withstand the substitution, so I’m just wondering. Can’t wait to try these. June 26, 2013 at 3:04pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe – I don’t think it would hold up well enough and meringue powder has added ingredients and it’s not just egg whites. Probably wouldn’t give the same structural support. I hope you try this recipe though :). June 26, 2013 at 3:33pm Reply

  • danna: what if I don’t have cream of tartar? what can i substitute to it? Thanks. Btw, nice recipe. Im gonna try it ! :) June 27, 2013 at 3:48am Reply

  • chef zakir: Tasty and mouth watering look of this recipe forcing me to taste it urgently. June 28, 2013 at 11:26am Reply

  • Shannon: I just found this recipe last week and have made these cupcakes 3 times already. They are seriously amazing. I made them tonight with raspberries instead of strawberries and it was delightful. Thank you so much for the recipe! I will be adding them to the menu for a baby shower I’m catering next month. Mommy will be pleased, I think! June 29, 2013 at 6:09pm Reply

    • Jaclyn: I’m so glad you’ve liked these angel food cupcakes Shannon! They are one of my latest favorites, and I love that I don’t have to go buy and angel food cake pan :). Thanks for your comment! I hope everyone enjoys them at the baby shower! July 3, 2013 at 9:07am Reply

  • Angel Food Cupcakes | Just a Spoonful of Sugar: […] Cooking Classy Prep Time: 25 minutes Cook Time: 18 minutes Yield: 16 […] July 1, 2013 at 8:10pm Reply

  • Sweet treats for July | Dream-Design-Do: […] These Angel Food Cupcakes were for a reception at church. I was tasked with Angel Food Cake but didn’t want to invest in the round pan that allows the light, airy batter to cook evenly. Cupcakes turned out to be the way to go!  One thing that didn’t work was the frosting. It was supposed to stiffen up just like the egg whites had, but once I added the cream cheese it refused to thicken.  I ended up just buying cream cheese frosting, which turned out fine (though I have about a quart of milk-consistency frosting wanna-be in my refrigerator). […] July 7, 2013 at 11:14am Reply

  • Katie: Jaclyn–I absolutely loved these (as did everyone at my church), and have posted a link to them on my blog! I had one problem, though: for some reason, the frosting refused to whip into peaks after I added the cream cheese and just remained a thin (though delicious) soup. Any ideas of what may have gone wrong? I don’t have a hand mixer to work with, but the cupcakes themselves turned out fine. Thanks for this lovely recipe! July 7, 2013 at 5:57pm Reply

    • Jaclyn: I think it might be the lack of using a hand mixer, it probably could be done by hand but it would take a LOT of vigorous whisking to get stiff peaks with this frosting. You can buy one for around $15 at a local supermarket (if you are in the US)- I have a cheap $15 one but I love it. Hopefully that helps! I’m so glad you liked the cupcakes though Katie! July 19, 2013 at 10:50pm Reply

  • Jannie: I made these! They turned out amazing! Except, I’m not used to putting in any liquids with egg whites (won’t it not beat?) so I omitted the water, and just beat the egg white, sugar, and tartar together. I folded in the vanilla along with an extra 1 tbsp of lemon zest at the very end, and it turned out amazing! I’d also recommend to cut down on the sugar a little bit & watch the baking time! They can brown very fast! July 8, 2013 at 8:11pm Reply

  • Angel Food Cupcakes | A Honey Blossom: […] Recipe from Cooking Classy. […] August 11, 2013 at 6:49am Reply

  • Jon: Hi Jaclyn, I had just made these today and they didn’t quite work out, maybe you can give me some ideas of what I did wrong.

    I followed the recipe as close as possible, however once I took them out of the oven they had shrunk during the baking process. I used a silicone cupcake mold instead of the usual cupcake tin with muffin cups. I tried to to overwork the egg whites when folding the dry indregients into it. Should I have worked it more to get more of the air out? Maybe I didn’t mix the egg whites enough?

    The taste was good, it just shrunk and didn’t look like it should.

    The cream cheese icing as well fell flat and am not sure where I went wrong. I beat the whipping cream till it formed peaks, then in a different bowl beat the cream cheese till smooth, then combined the two. I used an electric mixer but the mixture didn’t form peaks, instead it seemed to start to seperate the cream cheese from everything else and the peaks that were once there from the whipping cream were no longer. :( Again it still tasted good but for some reason it didn’t come together for me. Any suggestions? August 11, 2013 at 4:04pm Reply

    • Jaclyn: Hi Jon- sorry to hear about the troubles! I would recommend using paper liners next time – a small amount of oil on the silicon liners (which they seem to retain) could interfere with the angel food cake. Also I wouldn’t recommend working the batter to get the air out – the air in the batter is a good thing when it comes to angel food cake, it helps them rise rather then deflate. You want to gently fold the dry ingredients into the egg white – so instead of more mixing I’d recommend trying less and gently folding rather than mixing. Then as far as the cream cheese topping goes – it seems like maybe the cream cheese was too warm possibly. I’d try softening for a shorter period of time or even just letting it rest at room temperature for about 30 minutes. If it’s too warm it will just melt the fluffy cream into a soup and separate. I’d also recommend whipping the cream cheese until fluffy (not just smooth) then combining the too. Hopefully that helps!! August 12, 2013 at 7:35pm Reply

  • Jon: Hi Jaclyn, I just made these this weekend and they didn’t turn out right. I followed everything you said but when out of the oven the mixture shrunk and was dilapitated, tasted good though. Maybe I didn’t fold the mixture well enough or folded it too much (I don’t believe I did though), I did use a silicone muffin tray so I wouldn’t have to use muffin cups.

    Also the topping didn’t work out for me either, I followed the directions properly but as I was using the electric mixer to mix the beaten cream cheese and medium peaked whipping cream together it started to seperate the cream cheese from the mixture and it got slightly watered. I used light cream cheese, would that have made a difference?

    Any suggestions? August 12, 2013 at 5:20pm Reply

    • Jaclyn: Sorry, I was delayed on responding to your previous comment but I’ve published it and responded. Also, I would definitely recommend using full fat cream cheese, the light cream cheese isn’t as thick so it won’t hold up as well. August 12, 2013 at 7:42pm Reply

      • Jon: Thanks Jaclyn, I’ll make them again this weekend and make those changes. I left the cream cheese out most of the afternoon. :) I wanted to make sure it was room temperature. August 12, 2013 at 8:05pm Reply

        • Jaclyn: Your welcome! I hope they turn out perfect for you! August 13, 2013 at 8:51am Reply

  • Laura: FINALLY!!! I thought I must be THE only person without a pan.. I wanted to make an Angel food cake since I saw it on TV show a few days ago!!So thanks for that.. August 22, 2013 at 4:47am Reply

    • Jaclyn: You’re welcome Laura! I hope you love them! Who needs angel food cake pans :)? August 22, 2013 at 9:59am Reply

  • Stephanie: Love these cupcakes! I plan on making them again for my daughter’s first birthday next weekend. I was wondering if in addition to the cupcakes could I use this recipe in a loaf pan so that I can make some additional angel food cake. Do you know? August 26, 2013 at 7:15pm Reply

    • Jaclyn: I think that should be fine, you may need to bake it a little bit longer than the cupcakes. August 26, 2013 at 8:39pm Reply

      • Stephanie: Thanks. I’m going to try and I’ll let you know how it turns out. :) August 26, 2013 at 8:57pm Reply

  • Sharon: These are beautiful! I made them today, having never made Angel food cake and found your recipe easy to follow and delicious! I live in Australia, and as we don’t have cake flour here, had to do a bit of research to find an equivalent, and still turned out wonderfully. Thank you for your beautiful recipe :) September 22, 2013 at 1:40am Reply

    • Jaclyn: I’m so glad you liked these cupcakes Sharon and were able to make a sub for cake flour. Thanks for your comment! September 24, 2013 at 7:07am Reply

  • Hallie: I know you’ve already had tons of comments already, but I just made these this evening and they turned out great—best Angel Food Cake I have ever tried!!! I like the idea of trying the lemon cream cheese frosting sometime, those these were perfect as is. :0) September 26, 2013 at 11:55am Reply

    • Jaclyn: That’s just what I love to hear! I’m glad they were the best you’ve ever tried! Thanks so much for leaving a comment Hallie – I could never have too many :)! September 27, 2013 at 6:57am Reply

  • Emily: I just made these for my nephews birthday. Had to whip everything by hand!! But everyone loved them. Thank you for the recipe :) November 8, 2013 at 4:48pm Reply

    • Jaclyn: That’s incredible that you made these whipping by hand, nice work! I’m impressed. So glad you enjoyed them! November 8, 2013 at 6:53pm Reply

  • Lizzy (Good Things): Oh my goodness, just found your blog via pinterest and delighted to have done so! I am hoping to bake these! Would you mind if, in the fullness of time, I blogged with credits and a link back to you? December 15, 2013 at 12:59am Reply

    • Jaclyn: No not at all. Thanks for asking! I hope you love them Lizzy! December 15, 2013 at 10:30am Reply

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  • Jessica: Hi there,

    Have you ever made the topping with splenda? If so. how did it turn out? I am looking for a sugar-free alternative. Thanks! :) January 21, 2014 at 2:01pm Reply

    • Jaclyn: I haven’t I’m not sure how or if it would work since sugar helps whip the eggs into airy peaks and give them some stability I believe. January 21, 2014 at 5:51pm Reply

    • Lisa: I have a frosting recipe that I use with Splenda if you’d like to try:

      Blend: 1 teaspoon vanilla extract, 1/2 cup room temp. butter, 8 oz. room temp. cream cheese, 1/2 cup Splenda until smooth.

      Fold in 1 cup of whipped cream (or any flavor Coolwhip).

      Works best with Strawberry cream cheese. May 18, 2014 at 11:55pm Reply

  • Laura (Tutti Dolci): These are some of the prettiest cupcakes I’ve ever seen, like angel food clouds! :) February 25, 2014 at 5:30pm Reply

    • Jaclyn: Thanks Laura :)! February 25, 2014 at 6:04pm Reply

  • sarah: can i subsitute cake flour and use regular flour instead? March 1, 2014 at 12:42pm Reply

    • Jaclyn: For these I wouldn’t recommend it, I think it’s a must for angel food cake. Sorry! March 18, 2014 at 8:50pm Reply

  • Joyce Beltran: I just want to ask if is it moist and sponge cupcakes? March 8, 2014 at 11:58pm Reply

    • Jaclyn: I haven’t made sponge cupcakes before but I was actually surprised by how moist these were compared to that at the grocery store. I love them, definitely try them :). March 23, 2014 at 4:59pm Reply

  • Sheri Shingler: Lovely angel cupcakes, thank you for the recipe! I used golden caster sugar, and some grains didn’t sift as well as others, so sifted a bit if powdered sugar with the final flour addition. Super yummy for the kids’ lunch boxes with ni frosting at all! March 19, 2014 at 9:55am Reply

    • Jaclyn: I’m glad your family enjoyed these Sheri! Thanks for taking the time to leave a review! March 23, 2014 at 6:22pm Reply

  • Tanaya: Do you think it would work to add cocoa powder to the frosting for a chocolate frosting? March 22, 2014 at 8:47pm Reply

  • Rana: I just made these and they came out beautiful! Thank you! April 17, 2014 at 7:50pm Reply

    • Jaclyn: I’m happy to hear that Rana! Thanks for your comment! April 17, 2014 at 7:59pm Reply

  • Kyla: I was just wondering,when cooling them did you take them out of the pan? May 1, 2014 at 4:00pm Reply

    • Jaclyn: Not for about 10 minutes since they are so delicate. May 12, 2014 at 11:51am Reply

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  • Courtney: Hey thanks for the great recipe! I was about to make Alton’s cake for my brother, who specifically requested cupcakes, when I came across your modification! Perfect.

    I followed the recipe to a tee, but I actually got 21 cute little cupcakes out of it. A great addition to the family rotation! May 20, 2014 at 1:35pm Reply

    • Jaclyn: Thanks for the review Courtney! Glad you liked them! June 4, 2014 at 9:17am Reply

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  • Samantha: Thank you! Thank you! Thank you! I made these tonight with plain whip cream and I’m pretty sure this is the best dessert ever! June 3, 2014 at 10:51pm Reply

    • Jaclyn: You’re very welcome Samantha! I’m so happy to hear you enjoyed them!! June 4, 2014 at 9:26am Reply

  • Carmen: Jaclyn,
    How long do you think the frosting would hold up for atop the cupcakes? We will be transporting these to my daughter’s birthday picnic party and I would prefer to assemble them before the picnic. Do you think they would hold up for 3-4 hours on top of the cupcake or would it be complete mush? June 21, 2014 at 6:16pm Reply

    • Jaclyn: It kind of just depends on how hot or how humid it is really. You could probably dissolve a little gelatin in water then mix that in and they should hold up incredibly well. June 21, 2014 at 11:11pm Reply

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  • Olivia: I am planning on doing these for the fourth of july, but the batter will be in layers of red, white, and blue. Should i fold in the food coloring to the batter? Do you have any other suggestions? June 24, 2014 at 10:30pm Reply

    • Jaclyn: Yes that’s probably what I’d try but I wouldn’t recommend adding much or it might deflate the eggs if there are oils in the dyes. July 4, 2014 at 12:53pm Reply

  • Toni: Hi there.
    Just wanted to say that I made these tonight and they were delicious! So light and fluffy, just perfect. I am ashamed to say that I’ve only had angel food cake from the grocery and now, I will never buy it again….Always homemade and this recipe from now on!!! Can’t wait to try more of your recipes :) June 25, 2014 at 5:53pm Reply

    • Jaclyn: I’m so glad you liked this recipe Toni! Thanks for your feedback! June 25, 2014 at 10:18pm Reply

  • Cathy: Hi! I made these and they are wonderful! Can this recipe be doubled or tripled. I would like to make these for a outdoor bbq July 1, 2014 at 5:30pm Reply

    • Jaclyn: You could definitely double (I halved the recipe I adapted these from) but I probably wouldn’t triple just because it would probably become over mixed in order to incorporate that amount. I’m so glad you liked them! July 1, 2014 at 7:31pm Reply

  • Mary Ann: Hi Jaclyn, I was wondering if these could be baked as mini cupcakes? What changes would I need to make? Thank you! July 2, 2014 at 6:18pm Reply

    • Jaclyn: They should be fine as minis. The only change you’d need to make would be the baking time, probably about half maybe even less. I hope you love them! July 2, 2014 at 8:01pm Reply

  • Angel Food Cupcakes with Mixed Berry Whipped Cream Frosting | My Modern Cookery: […] from cooking classy. Angel Food Cupcakes with Mixed Berry Whipped Cream Frosting   Print Prep time 25 mins […] August 1, 2014 at 9:32pm Reply

  • Elisha: Made these tonight and they turned out great. Though next time I’ll leave out the cream cheese and just use whipped cream as the topping. My grandma used to make me an angel food cake with whipped topping and strawberries for my birthday when I was little. August 5, 2014 at 8:40pm Reply

  • Jenn: Hi Jacklyn,
    I tried out your recipe and it tastes great, but my cupcakes shrank up quite a bit. Any tips or ideas on why this happened or how to prevent it? Thanks so much! August 17, 2014 at 7:36pm Reply

    • Jaclyn: They actually do shrink quite a bit once you take them from the oven. They should still come to the top of the liners at list, were yours that or did they shrink lower than that? You could try just filling them a bit fuller next time to make up for the fact that they do shrink some. September 1, 2014 at 5:19pm Reply

  • Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting – Table for Two: […] cupcakes with six egg whites because using one extra egg wasn’t that big of a waste. I found Jaclyn’s angel food cupcake recipe that she adapted from Alton Brown and I decided to make them into pink […] August 25, 2014 at 4:00am Reply

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