Angel Food Cupcakes

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

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 fluffy orange zest frosting or the basic seven minute frosting.

Classic Angel Food Cake

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.

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