Angel Food Cupcakes

Trista Watson Photography / Getty Images
  • Total: 32 mins
  • Prep: 15 mins
  • Cook: 17 mins
  • Yield: 18 servings
Nutritional Guidelines (per serving)
67 Calories
1g Fat
14g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18 servings
Amount per serving
Calories 67
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Protein 2g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1/2 cup cake flour
  • 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 orange zest (finely grated)
  • 1/2 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.
  2. Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.
  3. Sift the flour and powdered sugar together 3 times; set aside.
  4. 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.
  5. 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.
  6. Using a small ice cream scoop or large tablespoon and fill the prepared muffin cups about 2/3 to 3/4 full.
  7. 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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