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4.27 from 15 votes

Angel Food Cupcakes

These heavenly angel food cupcakes are feather light and scrumptious when topped with fresh whipped cream and berries!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 209kcal
Author: Stefani

Ingredients

Cupcake Ingredients

  • 1 3/4 cups superfine sugar
  • 1 cup cake flour not self-rising
  • 1/4 teaspoon salt
  • 12 large egg whites room temperature
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cream of tartar

Vanilla Whipped Cream Ingredients

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar
  • berries optional
US Customary - Metric

Instructions

Cupcake Instructions

  • Preheat oven to 350 F.
  • In a small mixing bowl, combine one cup of the sugar with the cake flour and salt.
  • In a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.
  • Slowly mix in the remaining 3/4 cup of sugar.
  • Keep beating until the mixture looks like a fluffy white cloud (medium peaks).
  • Dust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.
  • Continue adding flour and gently folding it in until all of the flour mixture is incorporated.
  • Fill cupcake liners almost all of the way to the top.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Vanilla Whipped Cream Frosting Instructions

  • Whip heavy whipping cream until it looks like whipped cream.
  • Mix in vanilla extract and sugar until just combined.
  • Pipe or spread onto cooled cupcakes.
  • Optionally, top with fresh berries.

Notes

This recipe is adapted from Alton Brown's angel food cake recipe.
Notes
  • If you don't want to buy a a whole package of superfine sugar, you can grind regular granulated sugar in a food processor for a few minutes to create your own superfine sugar. 
  • If you don't have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense. 
  • Finally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.
 

Nutrition

Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 76mg | Potassium: 100mg | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg