Angel Food Cupcakes

April 25, 2013

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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.

Angel Food Cupcakes | Cooking Classy

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.

Angel Food Cupcakes | Cooking Classy

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

4.17 from 6 votes

Angel Food Cupcakes

Light as air, perfectly delicate cupcakes topped with rich and fluffy cream topping and finished with fresh fruit.
Servings: 16
Prep30 minutes
Cook18 minutes
Ready in: 48 minutes

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

Instructions

  • 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.

Notes

  • *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. Egg yolk could prevent whites from whipping to stiff peaks.
  • Cupcake adapted from Alton Brown's Angel Food Cake, via Food Network
Nutrition Facts
Angel Food Cupcakes
Amount Per Serving
Calories 190 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 42mg14%
Sodium 98mg4%
Potassium 77mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 471IU9%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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183 Comments

  • Crystal Barney

    I absolutely love this recipe!! It’s a hit at every function I take it to, and has now been requested for birthdays at work. I LOVE to bake, and I love the time and care an angel
    Food cake takes. Absolutely perfect!

  • LauraChristine

    Just made these…SO good!!! And so simple! I will NEVER make a boxed angel food again!! i used my moms frosting for the top and the strawberries on top like yous. SO delicious!!!! Thank you!!

  • Pat

    This may sound silly but I have never had the courage to make an angel cake, but this cupcake recipe seems a little less daunting, I will have to try it so thank you for sharing. One question, what kind of muffin pan did you use? I really like the look of the straight sides on the cupcakes but my tins all have angled sides and the cupcake wrappers always spread outwards, does that make sense? :)

  • Arely

    Hi! I just made the se cupcakes but when I placed the on the grid, they deflated, do you know why? Thanks a lot!

  • Erin

    Just tried to make these and they turned out really dense, hardly rose at all. Not sure what I did wrong but it was very disappointing

  • J

    I made these today, hesitant about cupcake angel foodcake, and also wondering at the reasoning for water in the meringue; but I will tell you these cupcakes epitomize the concept of Angel Food Cake”. With the recipe I’ve been using I thought it was my fault when it didn’t come out super soft and airy but this recipe was so delicate and light, I’ve never enjoyed store bought so I won’t say better than that, and I even loved my recipe , but these were out of this world. Exactly what you’d expect from the name angel food cake. I made mini cupcakes, the took 12-14 minutes, it made over 18 (4 pans worth), and I’ve almost finished them all and I only made them an hour ago!

  • Karen

    These look amazing! I am considering making these for a friend’s sweets table at her wedding reception. Do you have any recommendations for the make ahead approach? If I make the cupcakes the night before, do I put them in the refrigerator or leave at room temp? Thwnks!

    • Jaclyn

      Jaclyn Bell

      They should be fine to sit at room temperature overnight then make and add the frosting the next day. I hope you love them!