Description
These Golden Angel Food Cupcakes are light, airy, and beautifully fluffy with a delicate vanilla flavor. Made with whipped egg whites for their signature soft texture, they’re a perfect low-fat dessert topped with fresh berries or a light whipped cream frosting.
Ingredients
Scale
Ingredients
- 1 cup cake flour
- 1 1/4 cups granulated sugar (divided)
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
Instructions
- Preheat oven: Preheat to 325°F (165°C). Line a cupcake pan with paper liners (do not grease).
- Prepare dry ingredients: Sift cake flour and 1/2 cup of the sugar together. Set aside.
- Whip egg whites: In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, then beat until soft peaks form.
- Gradually add remaining 3/4 cup sugar, a tablespoon at a time, beating until stiff glossy peaks form.
- Gently fold in vanilla and almond extract.
- Carefully fold in the flour mixture in batches, using a spatula to avoid deflating the batter.
- Fill and bake: Spoon batter into cupcake liners, filling nearly to the top.
- Bake for 18–22 minutes, until tops are lightly golden and spring back when touched.
- Cool completely before removing from pan. Serve plain or topped as desired.
Notes
Do not grease the pan—angel food batter needs to cling to the sides to rise properly. Use room temperature egg whites for maximum volume. Store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 95
- Sugar: 16g
- Sodium: 85mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cupcakes, light vanilla cupcakes, low fat dessert, fluffy cupcakes, airy sponge cupcakes