Angel Food Cupcakes

Cupcake
Trista Watson Photography / Getty Images
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 18 Cupcakes
Ratings

Orange zest flavors these light and flavorful angel food cupcakes. The cupcakes are made with no added fat and a relatively low amount of sugar. 

I love these cupcakes with a fluffy frosting like this basic seven minute frosting. Add some orange or lemon zest to the frosting for flavor.

Related
Classic Angel Food Cake
Red Velvet Cupcakes With Cream Cheese Frosting

What You'll Need

  • 1/2 cup cake flour, 2 ounces
  • 2/3 cup powdered sugar, sifted
  • 6 large egg whites (about 3/4 cup plus 2 tablespoons)
  • 1/8 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 3 teaspoons finely grated orange zest
  • 1/2 teaspoon vanilla

How to Make It

Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.

Sift the flour and powdered sugar together 3 times; set aside.

In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.

With a spatula, fold in about 1/3 of the flour and powdered sugar mixture.

Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.

Using a small ice cream scoop or large tablespoon and fill the prepared muffin cups about 2/3 to 3/4 full.

Bake the cupcakes for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.