Angel Food Cupcakes


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 :).

Angel Food Cupcakes | Cooking Classy

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

5 from 4 votes

Yield: 16 cupcakes

Prep Time: 25 minutes
Cook Time: 18 minutes


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. For the Cream Cheese Whipped Cream Topping:
  5. 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.
  6. *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.
  7. Recipe Source: cake adapted from Alton Brown's Angel Food Cake, via Food Network. topping - Cooking Classy.


  • 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

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

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

  • 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

  • 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

  • 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

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