Angel Food Cupcakes: Light, Fluffy, and Perfectly Sweet

These Angel Food Cupcakes are like little bites of heaven!

They’re soft, fluffy, and have that delicate sweetness that makes you want just one more.

They’re also super kid-friendly and fun to make with the family.

Whether you need a quick dessert for a party, a treat for the kids, or something light to enjoy with coffee, these cupcakes are perfect.

I’ve made these so many times, and they never disappoint!

Bonus: they’re naturally low in fat, so you can feel good about eating two… or three! 😉

What You’ll Need

For the Cupcakes:

1 cup cake flour (not all-purpose flour!)
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
¼ tsp almond extract (optional, but highly recommended!)

For the Topping:

Whipped cream (store-bought or homemade)
Fresh berries (strawberries, blueberries, raspberries)

Pro Tips

Room Temp Egg Whites: Make sure your egg whites are at room temperature—they whip up much fluffier this way.
No Grease Allowed: Use clean, grease-free bowls and utensils. Even a tiny bit of grease can ruin your meringue!
Sift, Sift, Sift: Sifting the flour and sugar together makes the cupcakes extra light and airy. Don’t skip it!
Folding Technique: Be gentle when folding the dry ingredients into the egg whites. You don’t want to deflate all that fluffy goodness.
Use a Muffin Tin (No Liners): Grease-free muffin tins work best for these cupcakes. They’ll climb the sides as they bake, just like angel food cake.

Tools You’ll Need

Large mixing bowl
Electric mixer (hand or stand)
Sifter or fine mesh strainer
Rubber spatula
Standard muffin tin (ungreased)
Cooling rack

Substitutions and Variations

No Cake Flour? Make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Sift it well!
Almond-Free? Skip the almond extract and just use vanilla—it’s still delicious.
Add Zest! Add a little lemon or orange zest for a citrusy twist.
Chocolate Lovers: Drizzle with melted chocolate instead of whipped cream for a decadent treat.

Make Ahead Tips

You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Wait to top with whipped cream and berries until just before serving.

How to Make Angel Food Cupcakes

Step 1: Prep the Ingredients

Preheat your oven to 350°F. Sift the cake flour and ¾ cup of sugar together 3 times to make it extra fine and airy.

Step 2: Make the Meringue

In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Slowly add the remaining ¾ cup sugar, a little at a time, and beat on high speed until stiff peaks form. Add the vanilla and almond extract, and gently mix.

Step 3: Fold in the Dry Ingredients

Gently fold the sifted flour and sugar mixture into the egg whites in small batches, using a rubber spatula. Be careful not to deflate the mixture!

Step 4: Fill the Muffin Tin

Spoon the batter into an ungreased muffin tin, filling each cup about ¾ full. Smooth the tops gently with a spatula.

Step 5: Bake and Cool

Bake the cupcakes for 18-20 minutes, or until they’re lightly golden and spring back when touched. Let them cool in the pan for 5 minutes, then gently run a knife around the edges and transfer to a cooling rack.

Step 6: Add Toppings and Serve

Once the cupcakes are completely cool, top them with whipped cream and fresh berries. Serve immediately and enjoy!

Leftovers and Storage

Store leftover cupcakes (without toppings) in an airtight container at room temperature for up to 2 days. Once topped, they’re best enjoyed fresh, but you can refrigerate them for up to 1 day.