Funfetti Angel Food Cupcakes


Recently at the store I noticed they had confetti angel food cake mix and I decided I needed to try them – only from scratch. These cupcakes are fun for all ages and of course they are perfect for a birthday celebration (or just to celebrate the weekend because who wants to wait around for a birthday to make these?). I love how light and fluffy these heavenly angel food cupcakes are. I chose to pair such soft and delicate cupcake with a light and fluffy frosting to match. If you really wanted you could leave out the cream cheese (and also reduce the vanilla/almond extracts if you do) and just have a sweetened whipped cream topping. I’m just partial to the cream cheese whipped cream topping ever since I made these cupcakes last year. It kind of reminds me of cheesecake and cheesecake is one of my favorite desserts (and probably half of the worlds, who doesn’t love a decadent cheesecake?), so it’s hard for me to just keep it basic when I can upgrade it a little.

Funfetti Angel Food Cupcakes | Cooking Classy

Whatever the celebration, be sure to bring some of these cupcakes along. And maybe make two batches, they’ll go quick :).


Funfetti Angel Food Cupcakes | Cooking Classy


Funfetti Angel Food Cupcakes

5 from 2 votes

Yield: 16 cupcakes

Prep Time: 25 minutes
Cook Time: 18 minutes


  • 3/4 cup + 2 Tbsp (194g) granulated sugar
  • 1/2 cup (68g) cake flour
  • 1/8 tsp salt
  • 6 egg whites (192g), at room temperature*
  • 2 1/2 Tbsp warm water
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3/4 tsp cream of tartar
  • 3 1/2 Tbsp rainbow jimmies , roughly chopped
  • Rainbow sprinkles for topping (more jimmies or nonpareils)

Cream Cheese Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese , softened
  • 1/2 cup + 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract


  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, vanilla and almond extract 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 12 batches). Fold in chopped sprinkles.
  3. Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 19 - 22 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 rainbow sprinkles.
  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, vanilla extract and almond extract and whip until stiff peaks form. Store in refrigerator.
  6. *I 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 portion adapted from Food Network, topping - Cooking Classy

Funfetti Angel Food Cupcakes | Cooking Classy


  • Patti: I have superfine sugar, would I use the same amount of this sugar as the granulated?
    Patti May 3, 2014 at 11:26am Reply

    • Jaclyn: Yes that should work great. I hope you love them Patti! May 3, 2014 at 12:17pm Reply

  • Katrina @ Warm Vanilla Sugar: Aww the sprinkles on this are too cute! Love this recipe! May 3, 2014 at 12:47pm Reply

  • Averie @ Averie Cooks: I made a Funfetti recipe today too but yours is a million times better looking that mine!! Your cupcakes are stunning. You make the prettiest cupcakes! And I’ve seen that confetti/funfetti angel food cake mix too and of course yours blows that away!! And the frosting, wow. I need it, all. :) May 3, 2014 at 1:08pm Reply

  • Rachel @ Bakerita: These look so fluffy and light, and absolutely delicious! Funfetti cupcakes are always so festive :) May 3, 2014 at 2:25pm Reply

  • Kayle (The Cooking Actress): funfetti angel food was my birthday cake for many years-so I looove it and am so stoked that I could make it from scratch!!!! GORGEOUS cupcakes! May 3, 2014 at 4:32pm Reply

  • Joan: Love your cupcakes and they would be great for a birthday party! May 3, 2014 at 4:57pm Reply

  • Matt Robinson: Just got back from 5 hours of baseball games and saw this. I’m so hungry and this just put me over the top with serious sugar cravings. Thanks! May 3, 2014 at 5:00pm Reply

  • Amy @ Amy’s Healthy Baking: I need to start paying more attention on the baking aisles. I always skip past the boxed mixes, but it sounds like they’re incredible recipe inspiration! Your cupcakes look so cute and cheerful, and you’re right — it’s so hard to turn down cream cheese frosting. Now if only my birthday would hurry up and get here! May 3, 2014 at 8:22pm Reply

  • Laura (Tutti Dolci): These cupcakes are so pretty, love your easy from-scratch version! May 3, 2014 at 8:45pm Reply

  • Annie: I love confetti cupcakes are so cute! May 4, 2014 at 4:31pm Reply

  • Polly @ Tasty Food Project: These look so fun to make! I love the sprinkles! Looks yummy! May 4, 2014 at 11:53pm Reply

  • Chloe @ foodlikecake: These are absolutely adorable! May 5, 2014 at 3:59am Reply

  • Anna @ Crunchy Creamy Sweet: These cupcakes are a pure perfection! I need to try your angel food cupcake recipe! So pretty! May 7, 2014 at 1:47pm Reply

  • Morgan: How many cupcakes does this make? June 9, 2014 at 10:55am Reply

    • Jaclyn: It makes about 15 – 16. Sorry I didn’t have that before, I just added the yield above. June 25, 2014 at 11:56pm Reply

  • Kristin: Hi! Could you please tell me how many cupcakes this makes? Thanks! :) June 13, 2014 at 5:23am Reply

    • Jaclyn: It makes about 15 – 16 cupcakes. July 1, 2014 at 11:37pm Reply

  • Ocean: They look adorable I absolutely want to try to make those !!!
    (Could you please tell me if the temperature are celsius or Fahrenheit ? since I’m not american I tend to be very careful with units of measurement !!) August 1, 2014 at 11:34am Reply

    • Jaclyn: All of the recipes I have posted are in Fahrenheit. I hope you love them! August 13, 2014 at 9:06pm Reply

  • Megan: So I made this recipe for the cupcakes and frosting….my frosting broke and became runny goop (i probably over mixed it) and my cupcakes deflated once they came out of the oven…what went wrong? I did do the cupcakes gluten free but have made them (cupcakes gluten free) in the past and this has never happened. August 4, 2014 at 11:00am Reply

    • Jaclyn: Yeah it probably had something to do with converting them to be gluten free, you’d need a specific amount of starch and so forth. I’d recommend trying a recipe like this instead (and you should be okay to make them into cupcakes instead of a cake): And as far as the frosting goes it probably was over mixed like you said. Sorry that happened! I hope next time they turn out perfect for you! August 25, 2014 at 9:59am Reply

  • Ramona: Your cupcakes look wonderful but what are jimmies? I don’t have a clue. August 10, 2014 at 7:55am Reply

    • Jaclyn: Jimmies are the type sprinkles pictured :). Kind of a strange name for sprinkles. August 10, 2014 at 10:13am Reply

  • Celine: Hi I was just wondering if the measurements would be any different if I cut the recipe in half like if the sugar is 3/4+2 tablespoons originally would it be 1/3+1 tablespoon after? October 27, 2014 at 11:22pm Reply

    • Jaclyn: For the sugar it would be 1/4 cup + 3 Tbsp when split in half. Sorry that was kind of an annoying measurement. October 28, 2014 at 10:53am Reply

  • Amanda: these look so yummy! Have you tried making the recipe as a cake? I want to do one for my daughters birthday but I don’t want the cake to turn out funky January 22, 2015 at 8:05am Reply

  • Taylor: These cupcakes only made 9 and the frosting could frost about 24 cupcakes. The constancy and taste were very poor, we didn’t like them and ended up throwing most of them away. :( February 5, 2015 at 2:20pm Reply

    • Jaclyn: Sorry to hear that, something must have gone wrong. It sounds like the batter possibly got deflated because it should easily make 16 cupcakes. February 5, 2015 at 5:18pm Reply

  • Zha: I tried this recipe and it was really yummy! only problem was they deflated once they were taken out of the oven. i didn’t change any of the ingredients. what could have i done wrong? thanks! February 7, 2015 at 7:36am Reply

    • Jaclyn: They probably just didn’t cook long enough if they deflated a lot, they will deflate slightly but they shouldn’t sink in. February 7, 2015 at 4:47pm Reply

  • Carol: Do you think you could freeze these? Without frosting of course. I’m thinking they would be perfect for our upcoming wedding but don’t want to be baking 200 cupcakes the day before the wedding… :-) February 25, 2015 at 9:57am Reply

    • Jaclyn: I’m not sure since I haven’t tried with this, sorry! March 19, 2015 at 9:46pm Reply

  • Joleen: I’m wanting to make these cupcakes because my hubby is a huge angel food cake fan but wondered if I can use all purpose flour vs cake flour? I’m assuming it would change the texture. Thanks! March 7, 2015 at 10:27am Reply

    • Jaclyn: Yes I don’t think they’d be quit as soft and fluffy, I definitely stick with cake flour for this recipe. March 8, 2015 at 4:28pm Reply

  • pricill: they look delicious :D wanna try this
    is there any substitution for cream tar tar? March 25, 2015 at 2:54am Reply

  • Aminah: I was so excited about making these cupcakes for my family. Making these was on of the biggest disappointments I’ve ever had. I bake very often and have never seen a recipe like this. I decided to try it and was surprised at how terrible they turned out. All my ingredients were fresh and to room temperature so I’m sure I didn’t make any errors making it. Waste of ingredients. The cupcakes turned out to be flat, dense, rubbery and simply disgusting. I know that this recipe does not represent you as a chef but I’m hesitant to try any other of your recipes from now on. April 11, 2015 at 3:04pm Reply

    • Jaclyn: Sorry that happened, it shouldn’t have as the recipe is adapted from Alton Brown (link below recipe). May 17, 2015 at 10:26am Reply

  • Hannah: I made these for a fundraiser and they came out PERFECT! June 9, 2015 at 6:10pm Reply

  • Sinea Pies: What gorgeous cupcakes! I am running a cupcake roundup tomorrow and this post is one of my features! Congrats! June 11, 2015 at 8:39pm Reply

  • LILLY: Love these!! July 1, 2015 at 12:07pm Reply

  • Kendall: Do you think you could freeze these with the icing on them? July 3, 2015 at 5:29pm Reply

    • Jaclyn: I would freeze the cupcakes and frosting separately. August 30, 2015 at 3:09pm Reply

  • yarnycakes: The egg whites just would not set up when I followed your directions, so I changed it to beating the whites and cream of tartar first, then adding the water and extracts August 16, 2015 at 8:22pm Reply

  • yarnycakes: these are tasty but a few things:
    •do not use egg whites from a carton, even if it says 100% whites
    •see above for my modification of doing the egg white step
    •as written the frosting recipe is not very pipeable…I added an additional 1/2 cup of powdered sugar and it’s still awfully soft August 17, 2015 at 11:04am Reply

  • Shonna: Terrible recipe. I’m not the greatest baker but I can follow instructions. I did and ended up with a batch of rubbery gross cupcakes that I threw away. Future readers beware. September 5, 2015 at 11:36am Reply

  • Mrs. Smith: What tip did you use if I may ask? January 21, 2016 at 12:17pm Reply

  • Jamie: Hello,

    Just made a batch and my cupcakes came out rubbery. Had to throw them out. What did I do wrong? April 21, 2016 at 9:31pm Reply

  • Michele: I made these twice and they are amazing. My question is can you feeze them? April 26, 2016 at 11:31am Reply

  • Delilah Vinson: Made this followed recipe exactly they came out beautiful !!!!! And tasty and the yield I got 18 !!!I did use a different cream cheese whipped cream frosting, but this recipe is delightful :) September 15, 2016 at 8:54am Reply

    • Jaclyn: Thanks Delilah! September 20, 2016 at 1:09pm Reply

  • Lyndsay: These are a great way to waste time and money. I’m on batch #2 and both turned out absolutely terrible. I only smell eggs and they’re popping open while in the oven. Not only do they lack flavor but they’re definitely not angel food consistency. They do not equal 16 cupcakes either. Sorry for such a bad review but I don’t want anyone else to get their hopes up after gathering all of these ingredients. November 11, 2016 at 8:49am Reply

  • Nafeeza: Hey! I have tried plenty of your recipes and I ALWAYS love them! I recently tried a vanilla bean birthday cake from a different website and it was awful! The batter from the cake ended up leaking out of the pan when baking and then deflated. It was a disaster. The cake tasted horrible. I’m looking to make a funfetti cake next. I want to try this recipe and I hope it will turn out better than the last cake I made. Do you think this recipe will work for a cake as well? And how far should I fill the pan with batter? January 16, 2017 at 4:08am Reply

    • Jaclyn: It would definitely work in an angel food cake pan but not in a regular round cake pan and not in a rectangular dish. I have a funfetti cupcake recipe that could be made as a cake though (in round pans) here:
      I’m so happy to hear you’ve enjoyed my recipes BTW! January 16, 2017 at 10:59pm Reply

  • Andrianina: Oh gosh they’re such wonderful that until the tears welled in my eyes.. 😍 I never reacted so at the sight of food. 😄 Thank you. Congratulations and Greetings! 🌞 🌸 February 8, 2017 at 11:56pm Reply

    • Jaclyn: Awe what a compliment – thanks Andrianina! February 16, 2017 at 12:39pm Reply

  • jj: this cupcakes will be displayed in the open not chiiled. is it okay for the frosting?… May 19, 2017 at 7:37pm Reply

    • Jaclyn: The frosting does hold up best in cooler temperatures because of both the cream and cream cheese. May 20, 2017 at 7:52pm Reply

  • Laurie: They look beautiful but I never have heavy whipping cream on hand. Is there a substitute? January 10, 2018 at 6:42am Reply

  • Tabitha: This recipe is amazing! I did my little guys smash cake, a bigger cake and cupcakes and they all turned out great! The icing is delicious! February 15, 2018 at 9:51am Reply

    • Jaclyn: So glad they were enjoyed! Thanks Tabitha! February 16, 2018 at 11:07am Reply

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