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Angel Food Cupcakes Recipe - emiliarecipes.com Angel Food Cupcakes Recipe - emiliarecipes.com
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Angel Food Cupcakes Recipe

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These angel food cupcakes are light, airy, and delicately sweet, making them a perfect guilt-free dessert. Made with whipped egg whites and no added fat, these cupcakes have a soft, cloud-like texture. Serve them plain or top with fresh berries and whipped cream for an elegant treat that’s perfect for any occasion. Ideal for a lighter, low-fat dessert option.

Ingredients

Scale
  • 1 cup cake flour
  • 1 ¼ cups granulated sugar (divided)
  • 12 large egg whites, room temperature
  • 1 tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
  • Sift Dry Ingredients: Sift together cake flour and ½ cup of the sugar. Set aside.
  • Whip Egg Whites: In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining ¾ cup of sugar while beating.
  • Add Flavoring: Beat in vanilla extract and almond extract (if using) until stiff peaks form.
  • Fold in Dry Ingredients: Gently fold the sifted flour mixture into the egg whites in batches, being careful not to deflate the batter.
  • Fill and Bake: Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
  • Cool: Allow the cupcakes to cool completely in the pan before removing. Serve plain or with whipped cream and fresh fruit.

Notes

  • Be sure to use room temperature egg whites for the best volume when whipping.
  • Avoid overmixing the batter to keep the cupcakes light and airy.
  • These cupcakes are best eaten the same day but can be stored in an airtight container for up to 2 days.

Nutrition

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