Go Back
+ servings

Lemon Angel Food Cupcakes

Light and fluffy angel food cupcakes with a hint of lemon.
Servings: 12 cupcakes


  • 3/4 cup superfine sugar divided
  • 1/2 cup sifted cake flour
  • 5 large egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • zest of one lemon
  • Lemon Glaze optional
  • Confectioner's Sugar
  • Fresh lemon juice


  • 1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  • 2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
  • 3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks.With a rubber spatula add in the vanilla and lemon zest, do this very gently!
  • 4. Fold in flour mixture, adding it in two or three additions.
  • 5. Divide evenly into prepared muffin tins. Fill them pretty full.
  • 6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
  • 7. Cool on a wire rack.
  • To make the lemon glaze:
  • Combine confectioners sugar with lemon juice. Whisk until smooth. Drizzle on top of cooled cupcakes.