Yield: 16 cupcakes
Light & Airy Cloud-Like Cupcakes
Experience the pure bliss of these ethereal angel food cupcakes that are as light as clouds and impossibly tender. Each bite melts in your mouth with a delicate vanilla sweetness that's perfectly balanced. These cupcakes feature a pristine white crumb with a beautifully golden crown, making them an elegant choice for any special occasion. Their unique texture comes from carefully whipped egg whites and cake flour, creating that characteristic springy, foam-like consistency that angel food cake is famous for.
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Ingredients
- ½ cup cake flour spooned & leveled (60 grams)
- ¾ cup powdered sugar (90 grams)
- ¾ cup egg whites at room temperature (175 grams; about 5 large egg whites)
- ¾ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
Whipped Cream Frosting
- 1 ½ cups heavy whipping cream (360 ml)
- ⅓ cup powdered sugar (40 grams)
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 12-count muffin tins with paper liners.
- Double-sift the cake flour with ¾ cup of the granulated sugar, setting aside the mixture.
- Using a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy.
- Add cream of tartar and salt, then increase speed to medium-high, gradually incorporating remaining sugar until stiff, glossy peaks form.
- Gently fold in the flour-sugar mixture in four batches, adding vanilla and almond extracts with the final addition.
- Fill each cupcake liner ⅔ full with the light batter.
- Bake for 18-20 minutes until tops are golden and spring back when touched.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
Recommended Equipment
- Stand mixer or hand mixer
- 24-cup muffin tin
- Paper cupcake liners
- Fine-mesh sieve for sifting
- Large mixing bowls
- Rubber spatula
Recipe Notes
- Room temperature egg whites will achieve better volume when whipped
- Do not grease the cupcake liners - the batter needs to climb the sides
- Sifting the dry ingredients is crucial for achieving the proper texture
- Store in an airtight container at room temperature for up to 3 days
FAQ's
- Can I make these ahead of time?
Yes, these cupcakes can be made 1-2 days in advance. Store in an airtight container at room temperature. - Why did my cupcakes deflate?
This usually happens if the egg whites aren't beaten to stiff peaks or if the batter is mixed too roughly when folding in the dry ingredients. - Can I freeze these cupcakes?
Yes, they can be frozen for up to 2 months. Wrap individually in plastic wrap and store in a freezer bag. - Can I add food coloring?
Yes, but use gel food coloring and add it when folding in the extracts to maintain the proper texture.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 41mgCarbohydrates: 18gFiber: 0gSugar: 14gProtein: 2g
Nutrition may not be accurate
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