Angel Food Cupcakes are a light and fluffy variation of angel food cake that is perfect to serve as individual desserts. These light and airy cupcakes can be filled with your favorite fruit filling, and they’re easy to make for Valentine’s Day, Christmas, or any special occasion!
Hi friends! Danae from Recipe Runner here to share this delicious treat with you! Angel food cake is a type of sponge cake that is made with whipped egg whites and flour. The egg whites give the cake its light and fluffy texture, while the flour helps to keep it from falling apart. Angel food cakes are made with little to no fat or oil making them light and healthier options when it comes to dessert.
Although angel food cake is usually baked in a loaf or cake pan, you’ll love making angel food cake into cupcakes! Everyone can enjoy their own individual dessert. Fill the cupcakes with your favorite type of berry jam and fresh toppings including fresh strawberries and homemade vanilla whipped cream cheese frosting.
The perfect sweet treat for any time!
- Cake Flour – Cake flour is a low-protein flour that helps to create a light and fluffy cake. If you can’t find cake flour, you can use this homemade cake flour substitute.
- Granulated Sugar – Sugar adds sweetness to the base of the cake layer and helps create the light and fluffy texture.
- Room Temperature Egg Whites – Used to create a light and fluffy structure and texture to the cupcake. When egg whites are at room temperature, they whip more easily and have a better texture. Save the egg yolks for something else.
- Cream of Tartar – Used in place of lemon juice or vinegar to stabilize the egg whites.
- Salt – Helps to enhance the flavor and balance out the sweetness.
- Vanilla and Almond Extract – Vanilla and almond extract infuses the cupcake with light vanilla and almond flavor that pairs well together. If you don’t have almond extract, you can omit, although the flavor may be slightly different.
- Strawberry Jam – Adds delicious strawberry flavor. You can use another flavor of jam, like raspberry or mixed berry, if desired.
- Fresh Strawberries – Used as a garnish on top of the frosted cupcakes.
For the Whipped Vanilla Frosting
- Heavy Whipping Cream – Adds light and airy texture to the frosting that is also rich and creamy.
- Cream Cheese – Adds richness, tanginess, and creaminess to the frosting.
- Powdered Sugar – Sweetens the frosting and helps it to hold its shape.
- Vanilla Extract – Adds vanilla flavor to the frosting.
How to Make Angel Food Cupcakes with Strawberry Filling
- Prepare for baking: Preheat the oven to 325 Fahrenheit. Add paper cupcake liners to a muffin or cupcake tin and set aside.
- Combine dry ingredients: To a small bowl, add the cake flour, half of the sugar, and salt using a sifter to ensure even texture.
- Whisk the egg whites: Add the room temperature egg whites to the bowl of a stand mixer along with the whisk attachment. Beat the egg whites and cream of tartar on medium-high speed or high speed until they become frothy, then add the sugar. Beat with the electric mixer until medium peaks form that is not stiff.
- Combine the wet and dry ingredients: Fold the flavor extracts into the egg white mixture, then slowly fold the dry ingredients in with a rubber spatula being careful not to over mix.
- Bake and fill: Divide the mixture into a lined muffin tin and bake for 14-18 minutes. Let the cupcakes completely cool before using a paring knife to create a divot in the center for the filling. You can also use this cupcake corer to make the divot for the filling. Add the strawberry jam to the middle of each cupcake.
- Prepare the whipped cream frosting: Whip the heavy cream in a stand mixer using the whisk attachment until soft peaks form, remove and set aside. Add the cream cheese, powdered sugar, and vanilla to the same stand mixer bowl and whip the mixture until it’s smooth and combined. Then, beat the cream back in until smooth.
- Assemble the angel food cupcakes: Once the cupcakes are filled and the frosting is made, frost the top of the filled cupcakes. Add a strawberry on top for garnish. Store or serve.
- Use room temperature ingredients. All ingredients should be at room temperature before beginning to bake.
- Beat egg whites to medium peaks NOT stuff peaks. When beating the egg whites, you want to make sure you have medium peaks and not stiff peaks as this could change the texture of the cupcake.
- If you don’t have cake flour on hand, you can use this homemade cake flour substitute which uses all-purpose flour and cornstarch. All-purpose flour on it’s own is fine too, although the angel food cupcakes will not be as light and fluffy.
- Do not overmix the batter. Angel food cake should be light so do not overmix the batter when folding in the dry ingredients or else your cupcakes will end up dense.
- Allow the cupcakes to cool. Only handle the cupcakes once they are completely cooled if not, the filling and frosting could melt.
- Add some food coloring to the cupcake batter to match whichever occasion you’re celebrating.
- Add cocoa powder to the cupcake batter for a chocolate angel food cupcake.
- Use another flavor of jam. Instead of using the strawberry jam as the filling, try different flavors like raspberry, blueberry, or blackberry.
- Add citrus extract. Use lemon or orange extract instead of almond for a light citrusy flavored cupcake.
- Use store-bought frosting. If you don’t want to make your own frosting, use store-bought whipped cream and cream cheese instead. Just make sure it’s at room temperature before spreading onto the cupcake.
- Try a different frosting. Instead of vanilla whipped cream-cream cheese frosting, try chocolate whipped cream or even buttercream frosting.
- Top the cupcakes with fresh fruit or chocolate shavings instead of frosting.
If you love angel food cake, then you’re going to love these cupcakes. They are the perfect single serving dessert to serve any time of the year, but especially for Valentine’s Day, Easter, Mother’s Day or birthdays. Try them and let us know what you think!
More Cupcake Recipes
- Churro Cupcakes
- Strawberry Cupcakes
- Snickerdoodle Cupcakes
- Hot Chocolate Cupcakes
- Cannoli Cupcakes
- Maple Cupcakes
Did you try these Angel Food Cupcake Recipe? Leave a recipe rating and review below!
Angel Food Cupcakes with Strawberry Filling
Angel Food Cupcakes:
- 2/3 cup cake flour, reduce flour to 1/2 cup if you don’t live at altitude
- 1/2 cup granulated sugar, add 1/4 cup of sugar if you don’t live at altitude
- 3/4 cup egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/4 cup strawberry jam
- 12 strawberries for topping the cupcakes
Vanilla Whipped Cream-Cream Cheese Frosting:
- 1/3 cup whipping cream, cold
- 4 ounces low fat cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Angel Food Cupcakes
- Preheat oven to 325 degrees Fahrenheit (330 if you are at altitude).
- In a small bowl sift together the cake flour, half of the sugar, and the salt.
- In the bowl of a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on speed until they become frothy.
- Once the egg whites are frothy, turn the speed up to medium high and slowly add in the remaining sugar. Continue to beat the egg white until medium peaks form (careful not to let them become stiff).
- Remove the bowl from the mixer and gently fold in the vanilla and almond extracts.
- Sift the flour mixture over the egg whites in several batches and gently fold it into the egg whites with a rubber spatula.
- Divide the batter evenly into paper lined muffin cups, filling them almost to the top.
- Place them on the middle rack of the oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcake from the pan and cool them completely on a wire rack.
- Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.
- Fill the holes of the cupcakes with about ½ a teaspoon of the strawberry jam.
Vanilla Whipped Cream-Cream Cheese Frosting
- In the bowl of a stand mixer with the whisk attachment whip the cold whipping cream on low speed until frothy, about 1 minute. Increase the speed to high and continue to whip until soft peaks form.
- Scoop the prepared whipped cream into a clean bowl and set aside.
- Add the room temperature cream cheese, powdered sugar, and vanilla to the stand mixer bowl.
- Whip the cream cheese mixture starting on low speed and increasing to high until everything is combined and smooth, about 3 minutes.
- Add the whipped cream back into the bowl with the cream cheese mixture and whip together on high speed until stiff peaks form.
- Top the angel food cupcakes with the frosting immediately or cover and store in the fridge until ready to use.
- Finish off each cupcake with a fresh strawberry.
This recipe was originally published by Danae from Recipe Runner in 2015. It was updated with new recipe tips and republished in January 2022.