Light and Fluffy Angel Food Cupcakes Recipe

Angel Food Cupcakes
Dana Angelo White
Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min
Servings: 12

Nutrition Highlights (per serving)

72 calories
0g fat
15g carbs
2g protein
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Nutrition Facts
Servings: 12
Amount per serving  
Calories 72
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Total Sugars 11g  
Includes 10g Added Sugars 20%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Serve guests their own little piece of heaven with these perfectly portioned cupcakes. Because they are made with only egg whites, flour, and sugar, angel food contains zero grams of fat per serving so they're less likely to fire up heartburn. Serve with fruits that are commonly heartburn-friendly, like melon, bananas, peaches, or strawberries.


  • 1/2 cup cake flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 6 large egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar


  1. Preheat oven to 350F.

  2. Line a cupcake pan with paper liners; set aside.

  3. In a medium bowl sift cake flour, powdered sugar, and salt.

  4. Place egg whites in a separate bowl and beat with an electric mixture until they begin to thicken.

  5. Add cream of tartar and vanilla and beat for about 2 minutes more or until stiff peaks begin to form.

  6. Slowly pour in sugar and continue to beat on high until all the sugar is incorporated. Turn off mixer and gently fold flour mixture into egg whites using a rubber spatula.

  7. Once well mixed, spoon evenly into cupcake pan.

  8. Bake for 12 to 15 minutes or until tops are lightly golden and a toothpick from the center of the cupcakes comes out clean.

  9. Place on a wire rack to cool completely.

Ingredient Variations and Substitutions

Fat free cupcakes without artificial ingredients are hard to come by and this recipe could not be easier to make—you probably have all the ingredients on hand in your kitchen right now. Use this cake mix in place of traditional cupcakes or shortcake in your favorite recipes. But don't worry If you can’t find cake flour—just combine 7 tablespoons of all-purpose flour with 1 tablespoon of cornstarch. The end product will taste and bake exactly the same.

Cooking and Serving Tips

For best results, make sure the egg whites are at room temperature; this will help to make the cake extra light and airy.

To ensure cupcakes cook evenly, use an ice cream scoop or small measuring cup to measure batter into the pan. Serve with a dusting of powdered sugar, a dollop of light whipped cream and chopped strawberries, or a drizzle of frosting.

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