Light as air, these angel food cupcakes shine with a simple whipped cream cheese buttercream and fresh summer berries. Perfect for potlucks, parties, or anytime!

angel food cupcakes with whipped cream and fruit, one with wrapper turned down

Angel food cupcakes are easier to make than a traditional angel food cake recipe and don’t require a special tube pan. While a large angel food cake may be more impressive as a centerpiece, these individual cupcakes have the market cornered on convenience and practicality. Which makes them ideal for entertaining and sharing with a group.

Each cupcake is a delightful combination of light and fluffy cake with creamy whipped cream cheese frosting. I love finishing these angel food cupcakes with fresh berries, but feel free to get creative with your favorite fruits or toppings!

closeup of angel food cupcakes

All the flavor of angel food cake in a perfect portion

Here’s why you should try these angel food cupcakes:

  • No special tube pan needed, just a standard muffin tin and liners.
  • Individual cupcakes make serving a crowd a breeze, no need to slice and plate portions.
  • Angel food cake is easier to make than you think!
  • You can bake the cupcakes up to 3 days ahead of time.
  • Switch up to topping to what you like or what fresh fruit is in season.

How to make these angel food cupcakes

There are 3 parts to this recipe— angel food cupcakes, whipped cream cheese buttercream, and fresh berries. So let’s get started, shall we?

  1. Sift powdered sugar and cake flour. Sifting them together 3 times makes sure there are no lumps and that the mixture is light and fluffy.
  2. Whip egg whites. This is how the cupcakes get their light texture! Use an electric mixer and wire whisk attachment to beat with cream of tarter  until foamy, then slowly add granulated sugar and continue to beat until glossy and holds soft peaks. Add vanilla.
  3. Fold together. Add sifted mixture in 3 additions, do not overmix.
  4. Scoop into cupcake pan. Fill liners all the way to the top.
  5. Bake. Bake at 350°F until golden and spring back when gently touched, about 18 minutes.
  6. Prepare frosting. Beat cream cheese and powdered sugar until smooth and creamy, then transfer to another bowl. Beat whipped cream to soft peaks, then stir in the cream cheese mixture in a few additions.
  7. Top with berries, or as desired. Other options are sliced strawberries or peaches, chocolate sauce, etc.

Then, enjoy!

angel food cupcakes with fork

Other topping and serving suggestions

While fresh summer berries is the perfect accompaniment for angel food cake, don’t be afraid to use something different!

baking tip:How to fold ingredients together

“Folding” is a method of gently combining ingredients without knocking the air out of the mixture, such as with whipped egg whites or whipped cream. Here’s how it’s done:

  • Begin by adding one third of the lighter mixture (such as whipped egg whites) to the thicker batter to loosen it
  • Using the spatula, cut straight down through the mixture to the bottom of the bowl and scoop up the mixture and fold it over on top of itself.
  • Rotate the bowl a quarter turn and repeat until the lighter ingredients are incorporated into the batter.
  • Fold in the remaining lighter mixture in small batches.
Here’s a quick video if you need a visual!
More Baking Tips »

Recipe tips and FAQs

  • Use cake flour for the best texture. I do not recommend substituting with all-purpose flour! All grocery stores carry cake flour, or you can make your own.
  • Don’t skip the cupcake liners. Angel food cake requires something to grip onto as it rises. Greasing your cupcake pan will cake the cupcakes to slip down the sides, resulting in shrunken cupcakes. 
  • Fill cupcakes liners to the top. Unlike traditional cupcakes, you want to scoop the batter until it’s heaped to the top of the cupcake liner. They will rise in the oven (but not spill over) and sink slightly as they cool.
  • Use room temperature cream cheese for a smooth, lump-free frosting. If you forget to pull it out of the fridge in advance, see my tips for how to quickly soften cream cheese. 
  • Make-ahead instructions: You can bake the cupcakes up to 3 days ahead and store (unfrosted) in an airtight container. You can also freeze them in a ziplock bag for up to 1-2 months.
  • Storage instructions: For best results, add frosting and other toppings the day you plan to serve them and store in the fridge

Recipe originally published June 2015. Updates in 2021and 2026 provided clearer instructions, more information and new photos.

angel food cupcakes with fork
4.55 from 11 reviews

Angel Food Cupcakes

Servings: 15 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Light as air angel food cake cupcakes topped with whipped vanilla buttercream and fresh seasonal berries. Perfect for summer!
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Ingredients
 

For the cupcakes:

  • ½ cup (55 grams) powdered sugar
  • ⅔ cup (80 grams) cake flour
  • 1 cup (225 grams) egg whites (about 8 large eggs)
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon vanilla extract

For the Whipped Cream Cheese Buttercream:

  • 8 oz (225 grams) cream cheese , at room temperature
  • 1 cup (115 grams) powdered sugar , sifted
  • 1 teaspoon vanilla extract
  • 2 cups (450 grams) heavy whipping cream
  • Fresh strawberries, blueberries and raspberries , as desired

Equipment

muffin pan
Muffin Pan
teal kitchen mixer
Electric mixer

Instructions
 

  • Preheat oven to 350°F. Line a muffin pan with paper liners.
  • Sift together the powdered sugar and cake flour 3 times. Set aside.
    ½ cup (55 grams) powdered sugar, ⅔ cup (80 grams) cake flour
  • In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
    1 cup (225 grams) egg whites , ¼ teaspoon cream of tartar, ⅛ teaspoon salt, ½ cup (100 grams) granulated sugar,½ teaspoon vanilla extract
  • In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
  • Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
  • To make the frosting, either in a stand mixer or with a hand-held mixer, beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. Transfer to another bowl and set aside.
    8 oz (225 grams) cream cheese, 1 cup (115 grams) powdered sugar, 1 teaspoon vanilla extract
  • Add the whipping cream to the mixer bowl (no need to clean) and beat with wire whisk attachment until thickened to soft peaks.
    2 cups (450 grams) heavy whipping cream
  • Add cream cheese mixture in a few additions, and beat until smooth.
  • Frost cupcakes with buttercream and top with berries.
    Fresh strawberries, blueberries and raspberries
Calories: 201kcal, Carbohydrates: 31g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 49mg, Potassium: 43mg, Fiber: 1g, Sugar: 26g, Vitamin A: 247IU, Calcium: 6mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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