This recipe for small-batch Angel Food Cupcakes will make six dreamy marshmallowy cupcakes perfect for a light dessert.
We’re nearly two full weeks into January. How is your healthy eating going? Is the December bloat beginning to fade away?
Do you need some cupcakes now?
Don’t get me wrong, I really do love the fresh, healthy feeling of January. I love that it’s a great chance to check back in with your eating habits, and healthy food can absolutely be delicious food, so I’m not exactly suffering over here, but sometimes a girl just really needs a cupcake.
And you know I like my decadent cupcakes, but (fab) heavy things, like my Tagalong Cupcakes or Brooklyn Blackout Cupcakes feel a little excessive for mid-January, so I thought now would be a good time to break out something a little lighter: small-batch Angel Food Cupcakes!
Would you believe that I grew up thinking I didn’t like angel food cake? Turns out I just didn’t like whatever it is they sell at the grocery store that they call angel food cake. The first time I made the real thing, I was floored. The texture is nothing like the store-bought stuff. It’s so light and tasty, like eating a marshmallow spun into a cloud.
This small-batch recipe will make a half dozen angel food cupcakes that come in at about 40 calories each. You can absolutely enjoy these cute little cupcakes by themselves, but if you add a little whipped cream and chopped fruit, even better.
If you’re looking for a light dessert, these are a perfect way to add some cupcakes to your January.
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Small-batch Angel Food Cupcakes
- Hand-held Electric Mixer
Angel Food Cupcakes
- 5 tablespoons granulated sugar divided
- 3 tablespoons (21g) cake flour
- Pinch of salt
- 2 large egg whites at room temperature
- 1 1/2 teaspoon warm water
- 1/8 teaspoon vanilla extract or a couple drops of almond extract
- 1/4 teaspoon cream of tartar
- Whipped cream
- Strawberries, blueberries, or blackberries
- Preheat your oven to 350°F and line cupcake pan with 6 liners.
- Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
- In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
- Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
- Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
- Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!
Adapted From Cooking Classy
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I was looking for a healthier alternative for my son’s smash cake and this recipe was perfect! It made an adorable two-tier four inch cake! I made a tester cake tonight and my husband and I loved it! He requested it be added to the rotation of favorites 🙂 Thank you so much for this little recipe!
Oh yay! I’m so happy to hear this. Thanks, Jacqui!
I love your small batch recipes, especially the desserts. Do you have a cookbook? I would be interested in purchasing it.
Thanks, Janet! I do. It’s called “Baking for Two.” You can find it from all of the major book retailers and Amazon.
Loved these! The recipe was so easy to follow and they are absolutely delicious…but mine are definitely coming out a bit too dense for angel food cake…and suggestions as to why this may be?
Hi Carly, I’m glad you enjoyed them! For the density issue, it might be a couple of things. First, make sure you’re using cake flour, it will create a much lighter cupcake than regular AP flour. Second, if possible, measure your flour by weight, or the spoon and sweep method (stir flour in the container to fluff is up, use a scoop to add it to the measuring spoon, and then use the flat of a knife to swipe off the excess). Too much flour can also lead to a heavier cupcake. And finally, make sure you’re beating the eggs whites fully to medium peaks. That helps give the cupcakes their structure and lift. Hope that helps!
Thanks! I’ve been using cake flour but I did beat the egg white mixture a bit longer this time and the texture is MUCH better…much lighter and fluffier! Even not 100% these are so delicious and addicting!
So glad you got it figured out, Carly! Thanks for reporting back!
Is 39 kcal a typo? I researched what a kcal is and one kcal is 1000 calories…
Kcals are what we use to measure food calories and are equal to 1000 “small calories.” You can read more about it here: https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/nutrient-data-laboratory/docs/frequently-asked-questions-faqs/#kilocalories
So these cupcakes are just 39 regular calories. They’re so low because they are primarily just egg whites with a little flour and sugar. With the whipped cream and fruit, they are 89 calories. Hope that helps!
Well I subscribed because I love your angel food cupcakes. Now I’m wondering if I’m going to get a bill!???
Not at all. Just a weekly newsletter. And you can unsubscribe at any time. 🙂
This is delicious! So easy to make and it’s light and fluffy, exactly what angel cake should be. I wanted angel cake but didn’t want to make an entire cake coz I may eat it all. This hit the spot exactly. I may still end up eating the entire batch. Will definitely be making this again. Do you think I can just use two ramekins next time? I’m not even going to kid myself by pretending I’ll stop at one cupcake. Thank you for the recipe.
So glad you enjoyed them, Mich! And I’ve never tried it, but making these in a couple of ramekins should work. If you give it a go, please let me know how it turns out!
These just came out of the oven 3 minutes ago and they are already gone…. I didn’t even have time to put the topping on. I’m subscribing to your blog based on this recipe alone. It was the first I have tried and it was hands down one of my favorite small batch recipes so far! THANK YOU.
LOL. That is the danger of angel food cupcakes. You can just eat them in a flash! So happy you enjoyed them, Tia!!
Thanks for this recipe! It is so yummy!
I just have a question, have you tried making these ahead of time? If so, how do you usually store them?
Hi, Elaine, so glad you enjoyed them! Without the whipped cream you can store them at room temp in an air-tight container. With, store in the fridge (also in and air-tight container). They keep well, but sometimes whipped cream weeps and can make the tops of the cupcakes soggy, so if you have the choice, store them unfrosted.
Alison Correra says
I love this recipe. It is easy and taste great!
Yay! So glad you enjoyed it, Alison!
Ruth Brown says
I need to make 24 of these! Have you tried making a larger batch?
Hi, Ruth. It should work fine. Just make sure to beat the egg whites to medium peaks (as described in the recipe) and know that it might take a little longer to reach that state since there are more of them. Hope you enjoy them!
Will it be okay if I substitute the whipped cream for buttercream or will it be too dense for the cake?
Hi, Virgenya, for me, buttercream is a little heavy/sweet for these, but if you prefer buttercream to whipped cream or have some leftover buttercream, you can definitely try it!
Hi Tracey, thanks for the recipe. Are these mini cupcakes or regular size?
Hi, Cat, they’re regular-size cupcakes.
I followed recipe exactly and it turned out perfectly. just exactly what I was looking for.
Thanks, Mary! I’m so glad you enjoyed them.
hello Tracy, are they butter less cake?
i dont see butter in the ingredients?
Correct! Angel food cupcakes have no butter in them.
What a great little recipe to make in these times. Had everything already in the cupboard so it made a nice little unexpected dessert treat for my family. I didn’t bother with the icing, just served them with some fruit. Will definitely make again.
I’m so happy to hear your family enjoyed them, Lynn!!
I’ve made these 6 or 7 times and they are ALWAYS amazing. My aunt is a professional chef and requests them every time she visits! Thank you for such a delicious recipe!
I was wondering, can you make these in a mini muffin tin? I was thinking of trying it (just to make little bite size versions) but wanted to check in on your thoughts first!
That makes me so happy to hear!! I think you could definitely do these in mini tins, just shorten the baking time a bit, and you should be good.
ABSOLUTELY amazing! Thank you so much for this small batch recipe!! Light, fluffy and oh so delicious — and so easy to make. <3
SO glad you enjoyed them, Darla!!
Do these turn out the same if you double or triple the recipe?
Yes. That will work just fine.
i don’t know what i did wrong but it came out SO EGGY! it just tasted like sweet egg..and the cake deflated so much for me. (i overcooked it a bit that could be why..) everyone seemed to have a great experience so this must be my mistakes. do you know what my mistake could be though? i used almond extract and i was a bit unsure on how much i should put, that may have altered the recipe perhaps.
Hi, Genie, sorry to hear these didn’t work out for you! Did you by any chance use whole eggs in these? I ask because that eggy flavor is usually associated with the yolk and these should be made with only the whites.
If you did just use whites, it’s odd that they had an eggy flavor. I might try with a different batch of eggs. To keep them from deflating, you’ll want to whip the whites until they are truly white and glossy, and when you lift the beaters out, the whites should form peaks that stand up and then curl at the tips. Then be really gentle when folding in the flour mixture so you don’t deflate the eggs. Almond extract shouldn’t have altered the recipe much unless you put a ton in. You want just a couple drops, an 1/8 of a teaspoon at the very most since it’s so strong and these have such a delicate flavor.
Hope that helps and let me know if you have any other questions.
thank you so much for your reply! i saw these wonderful reviews so i knew it had to be just me! i’ll definitely try this recipe again and keep this in mind! (also i believe i put about two times the amount of almond extract you recommended, i definitely know why the flavor was off now :D!!)
Let me know how they turn out, and feel free to email me if you need more help troubleshooting! ( [email protected] )
Wow! These are amazing, Tracy! I slathered them with homemade whipped cream and macerated strawberries. You’d pay 6-7 dollars for that dessert in a restaurant!
So glad you enjoyed them, Jeannie, and I love the idea of using macerated strawberries!!!
Far and away the best cupcakes I have ever made ( and tasted) They are as light as a decorated cupcake is pretty. Whipped cream is the perfect topping . Thank you sooo much!