Light and Fluffy Angel Food Cupcakes Recipe

If you love angel food cake then you are going to love this angel food cake cupcakes recipe! Light, airy and fluffy cupcakes that make for a treat everyone will enjoy. Topped with whipped cream and strawberries, this angel food cupcake recipe is the perfect individual serving size dessert!

Angel Food Cupcakes Recipe

I love angel food cake. I love the light and airy texture that is oh-so-sweet, but not too sweet. Topped with some whipped cream and strawberries and I am there. However, when going to a party or get together bringing a large angel food cake makes things more difficult. Making an individual serving size of this amazing cake is the best way to do it. 

It is no secret that I am not a fan of boxed cake mixes. Yes, I use them for things like cake mix cookies and when I am going to use them to make a cake I fancy up boxed cake mix so it tastes good. 

When it comes to angel food cake mix I am not a fan of the boxed stuff at all. It never seems to come out light and fluffy like it should. Thankfully making homemade angel food cupcakes is super easy to do and in the end, you have perfect angel food cake cupcakes. 

Even if you are just getting started with your baking adventures, this angel food cupcakes recipe is super easy to make! 

Easy cupcake recipes

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How to Serve Angel Food Cupcakes

I normally top mine with cool whip or homemade whipped cream and a strawberry because I love the flavor combination but you can easily customize how you top these cupcakes.

Instead of a traditional frosting, you can skip the frosting and top these angel food cupcakes with fresh berries and fruit such as strawberries, blueberries, or raspberries. The natural sweetness of the fruit complements the subtle sweetness of the cupcakes.

What other toppings can I put on Angel Food Cupcakes?

While you can stick with my favorites if you want to there are other ways to change up these cupcakes by adding different toppings. There are lots of things that pair well with angel food cake to make these cupcakes here are a few other ideas to top your angel food cupcakes. 

Citrus Glaze. A zesty glaze made with lemon, lime, or orange juice and powdered sugar can provide a tangy contrast that enhances the overall flavor.

Fruit Compote. A homemade fruit compote, such as mixed berry or mango, creates a luscious and flavorful topping that pairs beautifully with the lightness of the cake.

Chocolate Drizzle. A delicate drizzle of chocolate sauce or ganache adds a touch of richness and indulgence without overpowering the delicate flavor of the cake.

Toasted Coconut Flakes. Sprinkling toasted coconut flakes over the cake provides a subtle nutty flavor and a satisfying crunch.

Sliced Peaches. Fresh or grilled peach slices bring a delightful juiciness and natural sweetness that complements the light texture of the angel food cake.

What Frosting Pairs with Angel Food Cupcakes?

I personally use cool whip or homemade whipped cream on top of my angel food cupcakes whenever I make them but there are other options that work well also. 

Whipped Cream Frosting. This light and airy frosting complements the airy texture of the angel food cupcakes perfectly. It adds a creamy element without overwhelming the delicate flavors.

Light Cream Cheese Frosting. A lighter version of the classic cream cheese frosting can be a suitable option, as it adds a hint of tanginess without being too dense.

Tips for Making This Recipe

Do not over-mix. Over-mixing the batter will lead to having tough and flat cupcakes. When making these angel food cake cupcakes you have to be careful that you don’t overmix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat.

Be gentle when mixing. When you are adding in the flour to the egg mixture you want to be gentle, it is best to use a rubber spatula when doing so. Given the delicate nature of whipped egg whites, it’s important to add the dry ingredients gradually. Adding all of them at once can cause the egg whites to deflate, so it’s best to incorporate them slowly and in stages.

Use a clean and dry bowl. Make sure the bowl is clean and dry before whipping the egg whites. Also, be careful to keep the egg whites free of any yolk. If the bowl isn’t clean or if there’s yolk mixed in, it’ll be hard to whip the whites properly.

Fill the cupcake liners to the top. With most cupcake recipes you fill the liners about 2/3 the way full. For angel food cupcakes you need to fill the cupcake liner to the top, while baking the cupcakes will shrink. 

Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.

Properly fill the piping bag with frosting. If you have never filled a pastry bag with frosting check out how to fill a pastry bag with frosting.

Pip frosting with a cupcake frosting swirl. If you have never made a cupcake frosting swirl, it is super easy to do. Check out how to make a frosting swirls on a cupcake to learn how.

How to Store Angel Food Cupcakes

To keep these cupcakes at their best, store them in an airtight container at room temperature for up to two days. You can store them in the fridge and they will keep for up to 5 days. Store the cupcakes without any toppings on them for best results. 

Can I freeze Angel Food Cupcakes?

Yes! You can freeze them in a freezer-safe container for up to a month. You need to freeze them without any toppings. To freeze the cupcakes place them on a baking sheet and place it in the freezer. Once the cupcakes are frozen place them in a freezer bag or an airtight container and put them back in the freezer. 

They will keep in the freezer for up to 2 months. When you are going to enjoy them, let them thaw at room temperature before serving for the best taste and texture.

Can Cupcakes be frozen?

Yes, they can. You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze on a baking sheet. Then once they are solid store in a zip close freezer bag. They will keep for up to 2 months when frozen.

To thaw, simply remove them from the freezer and defrost. Then frost as normal.

Recipe FAQ

Can I make this recipe without a Stand mixer?

Yes! If you do not have a stand mixer you will want to use a large mixing bowl and a hand mixer. 

Can I use All-purpose flour instead of cake flour? 

Yes, you can make angel food cupcakes using all-purpose flour instead of cake flour, but it’s important to note that the texture and consistency may differ slightly.

Cake flour has a lower protein content compared to all-purpose flour, which results in a lighter and more delicate crumb. Using all-purpose flour will make the cupcakes slightly denser and less airy than if you were to use cake flour.

For every cup of all-purpose flour, you will want to remove two tablespoons of flour and replace them with two tablespoons of cornstarch. This will help make the texture of the all-purpose flour closer to cake flour.

How do I Separate the Egg whites from the egg yolks?

You will need the egg whites only from the eggs when making this recipe. It is easy to do when you know how to. It is easier to separate cold eggs, so if you have time separate the egg whites from the yolks while they are cold and bring the egg whites to room temperature. 

Crack the egg on a flat surface, like a countertop or cutting board, rather than on the edge of a bowl. This helps prevent shell fragments from getting into the egg.

Once cracked, hold the egg over a bowl or container. Open the shell by pulling it apart into two halves, being careful not to break the yolk.

Transfer the yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl below. Make sure to let as much of the egg white as possible drip into the bowl.

Do I need to sift the flour and other dry ingredients?

Yes. It is important to sift the flour and the other dry ingredients when you are mixing them together. When you sift the dry ingredients it helps them blend smoothly and get rid of any lumps. This process also adds air, making the cupcakes light and fluffy!

Angel Food Cupcakes Ingredients

Cake flour. Cake flour is the best option for making these cupcakes. You can use all-purpose flour if that is what you have on hand, but be sure to make the alterations needed and shared previously if you are using all-purpose flour. 

Granulated white sugar. You can use any white granulated sugar, but a fine-granulated white sugar will work best.

Egg whites. The egg whites are the most important part of this recipe. You do not want to use carton egg whites, they do not whip properly and you need the egg whites to whip up and become fluffy peaks as an important part of this cupcake recipe. 

Cream of Tartar. This is important and is what helps the egg whites have stability when you whip them. 

Water. 

Vanilla Extract. It is important to use real vanilla extract and not imitation vanilla extract. You can also use almond extract in place of the vanilla extract. If you want a hint of citrus in your cupcakes you can change out the vanilla extract for orange extract or lemon extract. 

Salt. 

Cool Whip. For topping your cupcakes, or you can change things up with the other options I have shared above. 

Strawberries. I love strawberries with my angel food cake, but you can use your favorite fresh berries in place of them. 

How To Make Angel Food Cupcakes

Preheat the oven to 350 degrees.

Line the cupcake pans with the cupcake liners.

In a mixing bowl sift together the salt, flour, cream of tarter, and half of the sugar.

Separate the egg whites from the egg yolks, and put all the egg whites into one bowl keeping them separate from the yolks. 

In the bowl of your stand mixer add the egg whites, water, and vanilla extract. Using the whisk attachment whisk for 2 minutes on low speed. 

Then turn the mixer to medium speed and slowly pour in the remaining sugar.

Once all the sugar is incorporated turn the mixer up to medium-high speed and mix until the mixture gets to medium stiff peaks and turn the mixer off.

Remove the bowl from the stand mixer and add half the flour mixture into the egg mixture. Gently fold it in, once the first amount of flour is incorporated gently fold in the remaining flour mixture.

Scoop the batter into the cupcake pans filling the cups all the way to the top. 

Bake in the oven for about 18 minutes. You want the tops to be golden brown and the cupcakes will spring back when you touch the tops of them. Once done baking remove the cupcakes from the oven.

Remove the baked cupcakes from the cupcake pan and place them on a wire rack to cool. Let the cupcakes cool completely. 

Once the cupcakes are cooled, put the cool whip (or any other frosting that you are using) into a pastry bag with a large piping tip. 

Pipe the Cool Whip onto each cupcake.

Using a paring knife make little slices in each strawberry but don’t cut through the stem, fan out the strawberries so they are flat, then place a strawberry on top of each cupcake.

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6 Weight Watchers SmartPoints per serving on the Freestyle Program

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