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?
I dooooooooooooooo.
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
Ingredients
Special Equipment
- 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
Serve With
- Whipped cream
- Strawberries, blueberries, or blackberries
Instructions
- 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!
Notes
Adapted From Cooking Classy
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Jasmin says
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!
Thanks again!!
Tracy says
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.
Lynn says
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.
Tracy says
I’m so happy to hear your family enjoyed them, Lynn!!
Preethi says
hello Tracy, are they butter less cake?
i dont see butter in the ingredients?
Tracy says
Correct! Angel food cupcakes have no butter in them.
Mary says
I followed recipe exactly and it turned out perfectly. just exactly what I was looking for.
Tracy says
Thanks, Mary! I’m so glad you enjoyed them.
Cat says
Hi Tracey, thanks for the recipe. Are these mini cupcakes or regular size?
Tracy says
Hi, Cat, they’re regular-size cupcakes.
Virgenya says
Will it be okay if I substitute the whipped cream for buttercream or will it be too dense for the cake?
Tracy says
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!
Ruth Brown says
I need to make 24 of these! Have you tried making a larger batch?
Thanks,
Ruth
Tracy says
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!
Alison Correra says
I love this recipe. It is easy and taste great!
Tracy says
Yay! So glad you enjoyed it, Alison!
Elaine says
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?
Thanks!
Elaine
Tracy says
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.
Tia says
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.
Tracy says
LOL. That is the danger of angel food cupcakes. You can just eat them in a flash! So happy you enjoyed them, Tia!!
Mich says
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.
Tracy says
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!
Mary says
Well I subscribed because I love your angel food cupcakes. Now I’m wondering if I’m going to get a bill!???
Tracy says
Not at all. Just a weekly newsletter. And you can unsubscribe at any time. 🙂
Pommy says
Is 39 kcal a typo? I researched what a kcal is and one kcal is 1000 calories…
Tracy says
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!
Carly says
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?
Tracy says
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!
Carly says
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!
Tracy says
So glad you got it figured out, Carly! Thanks for reporting back!
Janet says
I love your small batch recipes, especially the desserts. Do you have a cookbook? I would be interested in purchasing it.
Tracy says
Thanks, Janet! I do. It’s called “Baking for Two.” You can find it from all of the major book retailers and Amazon.
Jacqui says
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!
Tracy says
Oh yay! I’m so happy to hear this. Thanks, Jacqui!