Angel Food Cupcakes

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 66.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 33.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Angel Food Cupcakes calories by ingredient

Number of Servings: 18


    6 egg whites
    1/2 c. plus 2 tbsp. powdered sugar
    1/2 c. flour
    3/4 tsp. cream of tartar
    1 tsp. vanilla extract
    1/4 tsp. almond or coconut extract
    1/8 tsp. salt
    1/2 cup sugar


Separate egg whites and measure to make 3/4 c. Let stand at room temperature for 30 minutes. Combine flour and powdered sugar, sift three times.

In a large bowl, beat egg whites until frothy. Add cream of tartar, extracts, and salt. Gradually add sugar until stiff peaks form, beating at high speed. Fold in flour mixture 1/4 c. at a time, being careful not to deflate the egg whites.

Gently spoon batter into a gallon size zipper bag. Cut off one corner. Lightly grease cupcake tins or use liners. Gently squeeze batter into cupcakes, until about 3/4 full. Place cupcake pans on sheet pans, to make it easier to get in and out of the oven. Bake in 350 oven for 15 minutes until golden brown. Let cool completely on cooling racks. Run knife around outside if not using liners.

These freeze nicely, too.

Number of Servings: 18

Recipe submitted by SparkPeople user COWBOYMAMA.

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    I love angel food cake and this is very similar to a recipe I already have so I know it's good! I have some calorie free chocolate syrup that I drizzle over them while hot. So good! - 4/29/10

  • no profile photo

    Very Good
    I mixed a little whole wheat flour in with the white and also used splenda in place of the regular white sugar. I also just used vanilla as I did not have the other extracts on hand. I only get 9 cakes as I used a little larger muffin tin. Delicious I must say - 7/28/10