Light and Fluffy Angel Food Cupcakes

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
Show Nutrition Label Hide Nutrition Label
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 angel food cupcakes. 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.

Because they are made with only egg whites, flour, and sugar, they contain zero grams of fat per serving. If you are a person with gastroesophageal reflux disease (GERD) this delicious dessert is less likely to fire up symptoms than many other desserts that are higher in fat. Serve with non-citrus fruits, like melon, bananas, peaches, or strawberries, to keep symptoms at bay.


  • 1/2 cup cake flour
  • 1/4 cup powdered sugar
  • 1/4 tsp kosher salt
  • 6 large egg whites
  • 1/2 tsp cream of tartar
  • 1 tsp 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.

Variations and Substitutions

Use this recipe 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.

You can also use egg white powder instead of fresh egg whites. Follow package instructions to determine the correct amount.

If you don't have cream of tartar, try using a teaspoon of lemon juice. However, it may give the angel food a bright lemony taste that might work for some and not for others.

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.
  • Use a two-bowl method to separate your eggs. Crack the egg on a flat surface and pour it over your clean hand, letting the white run into a bowl underneath. Toss the yolk in a separate bowl to use later. And keep adding to the bowl underneath your hand as needed.
  • 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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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Eating, Diet, & Nutrition for GER & GERD. National Institute of Diabetes and Digestive and Kidney Diseases. Updated July 2020

  2. Diet Changes for GERD. International Foundation for Gastrointestinal Disorders