Angel Food Cake Cupcakes

These angel food cupcakes are frosted with fluffy whipped cream frosting and topped with juicy berries! They’re the perfect, light summer dessert!

This Recipe at a Glance:

• Texture: Light, airy, and fluffy
• Flavor: Classic angel food cake with a hint of lemon
• Frosting: Stabilized whipped cream frosting with cream cheese
• Best for: Summer parties, BBQs, showers, and Fourth of July desserts

How to Make These Angel Food Cake Cupcakes

To make sure this recipe turns out as amazing as possible, let’s walk through each step together.

Step 1: Make & Bake the Angel Food Cake Batter

Follow the recipe card at the bottom of this post, and whip up the egg whites, lemon juice and zest, cream of tartar, and granulated sugar.

Once the mixture reaches soft peaks, sift the dry ingredients in and fold the mixture gently until just combined.

Scoop the batter into a lined cupcake pan, filling each one about 3/4 full.

Bake them in a preheated 325°F oven for 19-21 minutes, or until a toothpick comes out clean and the tops are just beginning to brown.

Let the cupcakes cool completely in the pan before removing them.

Step 2: Make the Whipped Cream Frosting

While the cupcakes bake and cool, make the whipped cream frosting.

Beat the cold cream cheese and powdered sugar on a low speed until combined.

Then mix in the vanilla extract and gradually add the cold heavy cream. Continue to mix until the frosting thickens and takes shape.

Place the whipped cream frosting in a large piping bag fitted with an open star piping tip like a Wilton 1M, and seal the top with a rubber band or clip. Place in the fridge until you’re ready to use it.

Step 3: Decorate the Angel Food Cake Cupcakes

Pipe a large swirl of whipped cream frosting on top of each fully cooled cupcake, then top with fresh berries and a dusting of powdered sugar.

I also love to top these with macerated strawberries by slicing up a pound of strawberries and mixing them in a bowl with about 3 Tbsp of granulated sugar, then letting them sit in the fridge for about 30 minutes.

Can I Make This Recipe With a Hand Mixer?

You can make the angel food cake batter and whipped cream frosting with a stand mixer or an electric hand mixer.

I actually prefer a hand mixer because the volume of batter and frosting is pretty small, but a stand mixer can be used, too.

If you use a hand mixer, my main tip is to be patient, especially when beating the egg whites and making the whipped cream frosting.

I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!

This is a slightly finicky recipe, so sadly, there aren’t a ton of substitutions that can be made.

If you don’t want to use that many egg whites or you don’t have heavy cream, I recommend making one of my more straightforward recipes, like my moist chocolate cake.

Below are some swaps and substitutions that can be made in this recipe.

• Cake Flour – I don’t recommend substituting all-purpose flour for the cake flour in this recipe. Sadly, the texture just doesn’t turn out as soft and fluffy. I haven’t tested this recipe with gluten-free flour, and because angel food cake batter is so delicate, I can’t guarantee the results.
• Lemon Juice & Zest – You can use limes in place of the lemon juice and zest in the cake batter, or you can add 2 tsp of vanilla or almond extract in their place.
• Vanilla Extract – You can swap in your favorite extract for the vanilla extract used in the whipped cream frosting. I’ve experimented with almond and coconut extract, and both taste great.
• Berries – You can top these with pretty much any fruit! It’s the perfect canvas for whatever fruit you have on hand, or that is in season. Marionberries, cherries, peaches, or even plums would all taste amazing.

Making These Angel Food Cake Cupcakes in Advance

I don’t recommend frosting/decorating these cupcakes in advance because of the fresh fruit! They can sit for a day in the fridge, but the fruit will start to get pretty sad after that.

However, you can make the angel food cupcakes in advance. Store them in an airtight container in the fridge for up to 5 days or at room temperature overnight.

This whipped cream frosting can be made in advance for up to 3 days. It can be stored in the fridge in either a piping bag or an airtight container. You can use it straight out of the fridge.

Frequently Asked Questions

Why did my angel food cupcakes deflate?

Angel food cupcakes can deflate if the egg whites are under-whipped, over-whipped, or if the batter is over-mixed once the dry ingredients are added. The goal is to whip the egg whites to soft peaks, then gently fold in the sifted dry ingredients just until no streaks of flour remain.

They can also deflate if the oven door is opened too early or if the pans are greased. Angel food cake needs to cling to the cupcake liners as it bakes and cools, which helps the cupcakes keep their height and fluffy texture.

Do I have to use cake flour?

I highly recommend using cake flour in this recipe. Angel food cake has such a light, delicate texture, and cake flour helps keep these cupcakes soft and fluffy.

All-purpose flour has a higher protein content and can make the cupcakes a bit denser and less tender. Since this recipe has so few ingredients, each one really matters.

Can I make these with carton egg whites?

I recommend using freshly separated egg whites if possible. They whip up better and create a more stable, fluffy batter, which is so important for angel food cupcakes.

Carton egg whites can be used in some recipes, but they don’t always whip as well because they’re usually pasteurized. If you do try them, make sure the carton says they can be used for whipping, and keep in mind the cupcakes may not rise quite as much.

Can I frost these cupcakes the day before?

You can frost these cupcakes the day before if needed, but I recommend adding the fresh berries right before serving. The whipped cream frosting is stabilized with cream cheese, so it holds its shape well in the fridge.

Store the frosted cupcakes in an airtight container in the fridge, then top them with berries and a dusting of powdered sugar shortly before serving for the best texture and appearance.

Tips for Making the Best Angel Food Cake Cupcakes

• Use fresh egg whites. They whip up the best! Separate the eggs when they’re cold, then let them come to room temperature before whipping them.
• Note that this recipe bakes at 325°F, not 350°F! Be sure to set your oven to the right temperature.
• Sift your dry ingredients! It’s important in this recipe because it helps aerate the ingredients and makes them easier to fold into the egg whites.
• Carefully fold your dry ingredients into your whipped egg whites. You don’t want to over-mix and deflate the batter.
• Let the cupcakes cool fully in the pans to help them maintain their height and shape.

Let Me Know What You Think!

If you try this angel food cake cupcake recipe, I’d love to hear what you think!

Please let me know your thoughts in the comments section below.

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