Heavenly Angel Food Cupcakes
Light, fluffy, and perfect for summer gatherings, these Angel Food Cupcakes are an American classic topped with fresh berries and cream.
Equipment
- Stand Mixer
- Cupcake Pan
- Paper Liners
- Sifter
Ingredients
Cupcake Base
- 1 cup cake flour sifted
- 1 1/4 cups granulated sugar divided
- 10 large egg whites room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 1 lemon zest optional, for brightness
Toppings
- fresh summer berries for serving
- whipped cream or vanilla yogurt optional
Instructions
- Separate the egg whites and allow them to come to room temperature.
- Sift the flour and half of the sugar together twice. Set aside.
- Whip the egg whites with cream of tartar and salt until frothy. Gradually beat in the remaining sugar until soft peaks form.
- Add vanilla, almond extract, and lemon zest. Fold in the flour mixture gently in three additions.
- Spoon the batter into a cupcake pan lined with paper liners. Fill each about 3/4 full.
- Bake at 350°F for 16–18 minutes until the tops are lightly golden. Cool upside down in the pan for 10 minutes.
- Top with fresh berries and whipped cream before serving.
Notes
Use fresh, room temperature egg whites for maximum volume. Avoid over-mixing when folding in flour.