Angel Food Cupcakes Recipe
Angel Food Cupcakes are a light, fluffy, and low-fat dessert that makes a perfect treat for any occasion. These airy cupcakes are made with egg whites and sugar, giving them a delicate texture. Topped with whipped cream and fresh berries, they are refreshing and easy to make. This recipe is ideal for those looking for a light, sweet option that still satisfies their cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cake flour
- 1 1/4 cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- Fresh berries (for topping)
- Whipped cream (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Sift the cake flour and 1/2 cup of sugar together in a bowl. Set aside.
- In a large bowl, whip egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining sugar (3/4 cup), one tablespoon at a time, while continuing to beat until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract in batches, being careful not to deflate the egg whites.
- Scoop the batter into the lined cupcake tin, filling each liner almost to the top.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool cupcakes upside down in the pan on a wire rack. Once cool, top with whipped cream and fresh berries.
Notes
- Make sure to fold the flour mixture gently to keep the batter light and airy.
- For a healthier topping, substitute whipped cream with a dollop of Greek yogurt.
- Store cupcakes in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 15g
- Sodium: 50mg
Find it online: https://sandrarecipes.com/angel-food-cupcakes-recipe/