Angel Food Cupcake

  • Yield : 12-16
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

It’s Easter and what better to make than this Angelic cake or rather Angel Food Cupcake, a mini version of the popular Angel Food Cake. It’s a cake made out of egg whites and no butter making it very light and fluffy. It’s quite easy however does require a large amount of egg whites. The main thing to remember here is it doesn’t really rise very much which means you should fill the cupcake up to a full amount vs what you would typically do with normal cupcakes. Otherwise a great cupcake for Easter or any time of the year.


  • 1/2 cup confectioners' sugar
  • 1/2 cup cake flour
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 3/4 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar


Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.

Step 2

Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.

Step 3

Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 3 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.

Step 4

Sprinkle the flour mixture on top of the eggs 2-3 tablespoon at a time, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture.

Step 5

Fill cupcake containers with batter up to the top of the liners if not slightly over, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

Step 6

Frosting: 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 and whip until stiff peaks form.

Step 7

Pipe cupcakes with frosting and add a piece of strawberry or fruit on top to finish it off. Enjoy!

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