If you are looking for a light and flavorful cupcake then you are going to love these Angel Food Cupcakes. This Angel Food Cupcake recipe is one of my favorite cupcakes recipes to make during the summer.
Angel Food Cupcakes
Angel Food cake is one of my favorite cakes to eat during the summer. It is light, airy, and sweet! I like it topped with the best angel food cake frosting, cool whip!
When you are at a BBQ it makes it easier when things are individual, like cupcakes instead of a cake. So I turned my favorite summer cake recipe into an amazing summer cupcake recipe that is perfect for any time you want dessert! Aside from it tasting amazing, you also won’t need to have an angel food cake pan to make them!
Easy cupcake recipes
- Red Velvet Cupcakes
- Mocha Cupcakes
- Peanut Butter cupcakes
- Strawberry Cupcakes
- Chocolate cupcakes
- Vanilla Cupcakes
- Chocolate Chip Cupcakes
How to Serve Angel Food Cupcakes
Homemade angel food cake is always best topped with cool whip or homemade whipped cream and berries, which these angel food cupcakes cover all the must needed bases!
Sometimes when I want to get a bit fancier with my dessert I make this Strawberry Blueberry Trifle Recipe that is perfect when you use homemade angel food cake.
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 over mix 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.
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 Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
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.
Angel Food Toppings
While my go to toppings for angel food cupcakes is cool whip and fresh strawberries there are lots of other toppings that you can put on yours if you want to.
- Chocolate Ganache
- Bananas
- Lemon Meringue
- Blueberries
- Raspberries
- black berries
- Ice cream
- Buttercream Frosting
Ingredients
- ¼ teaspoon salt
- 1 cup cake flour
- 1¾ cups sugar
- 12 egg whites room temperature
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
- 1 container cool whip
- 24 strawberries
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.
In the bowl of your mixer whisk together the egg whites, water and vanilla together for 2 minutes on low. Turn the mixer to medium speed and slowly pour in the second half of sugar. Once all the sugar is incorporated turn the mixer up to high and mix until the mixer gets to medium peeks.
Gently fold in half the flour mixture to the egg white mixer, once the flour is incorporated gently fold in the second half of the flour mixture.
Scoop the batter into the cupcake pans filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
Place your cool whip 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. place a strawberry on top of each cupcake.
Easy Summer Dessert Recipes
- Homemade Strawberry Lemonade
- Blueberry Lemonade
- Watermelon Lemonade
- Unicorn Lemonade
- Oreo Milkshake Recipe
- Hawaiian Burger Recipe
- Red, White and Blue Desserts
- Strawberry Desserts
- Ice Cream Cupcakes
- Strawberry Banana Smoothie bowls
Angel Food Cupcakes
Ingredients
- ¼ teaspoon salt
- 1 cup cake flour
- 1¾ cups sugar
- 12 egg whites room temperature
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
- 1 container cool whip
- 24 strawberries
Instructions
- 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.
- In the bowl of your mixer whisk together the egg whites, water and vanilla together for 2 minutes on low. Turn the mixer to medium speed and slowly pour in the second half of sugar. Once all the sugar is incorporated turn the mixer up to high and mix until the mixer gets to medium peeks.
- Gently fold in half the flour mixture to the egg white mixer, once the flour is incorporated gently fold in the second half of the flour mixture.
- Scoop the batter into the cupcake pans filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
- Place your cool whip 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. place a strawberry on top of each cupcake.
Nutrition
6 Weight Watchers SmartPoints per serving on the Freestyle Program
If you are looking for an amazing cake make sure you try this Turtle cake and if you are looking for an awesome kid friendly cake, this spiderman cake is awesome!
Laura says
I don’t see where to add the cream of tartar. I am assuming with the other dry ingredients, but I don’t think it ever mentions it.
Stephanie says
Sorry i just updated it to fix this.
Laura says
Thank you for the update. I looked at another person’s recipe to see where to add it, and she said to add to the eggs as its purpose is a stabilizer for them. I have no idea how true that is, but that’s where I added it.