Erin’s Recipe Rundown
I first shared my 5-star gluten-free angel food cake back in 2013, and it’s been a reader favorite ever since. Over time one question kept popping up: can it work as cupcakes? I finally decided to give it a shot!
It took a little tweaking to get the balance just right, but honestly I might love these even more than the original. They’re light, fluffy, and just plain fun. And the mascarpone whipped cream? I’ve definitely made a batch just for the frosting!
Why You’ll Love Them: If you’re already a fan of the original, this is everything you love in a smaller, cuter package. Soft, airy, and full of flavor (that hint of almond really shines)! Plus since angel food cake relies on egg whites for structure (rather than flour), these turn out amazing gluten-free. Nobody will be able to tell!
Top Tip: Sometimes I have to remind myself to slow down and be gentle when folding the flour into the egg whites. It’s easy to rush and knock out all the air, but that’s what gives these cupcakes their light, pillowy texture!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free angel food cake cupcakes. Jump to the recipe card below for the exact measurements.
- Egg whites: This is the foundation of angel food cake (and why it’s so easy to make the cupcakes gluten-free without sacrificing texture). I’ve learned my lesson and always let the eggs sit out for at least 30 minutes first to get the best lift.
- Cream of tartar: I feel like this is an ingredient I don’t typically think too much about, but it’s actually a big deal. It helps stabilize the egg whites as they whip and keeps the cupcakes from collapsing in the oven.
- Cornstarch: I added a little cornstarch to help the flour mixture act more like cake flour. It’s key for a soft, tender crumb and cupcakes that don’t feel too dense.
- Sugar: I don’t feel the need to highlight sugar too often, but it’s critical in this kind of cake. The granulated sugar goes into the eggs to stabilize the foam and create glossy peaks while the powdered sugar mixes with the flour for a delicate texture.
- E-Z gel: I definitely think the E-Z gel is worth adding to the mascarpone whipped cream frosting. It adds stability and protects the texture. Without it I’ve found that the frosting will start to soften and lose its shape (although it still tastes amazing!).
How to Make Gluten-Free Angel Food Cake Cupcakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Using a food processor: Pulse the gluten-free flour, cornstarch and powdered sugar until smooth, then move to a bowl. No food processor? I’ve also used a blender with this recipe!
Prepare the sugar: I also give the granulated sugar a few pulses in the food processor. It’s a balance! You don’t want powdered sugar, just a slightly finer texture than normal.
Whip the egg whites: I use either a stand or hand mixer to beat the egg whites on high until they start to foam, then add in the salt, cream of tartar, and extracts. I add the sugar a tablespoon at a time so I don’t go too fast. The goal is glossy, soft peaks!
Slow and steady: I always remind myself to take my time here. Gently fold the flour mixture into the egg whites (I like to use a rubber spatula) so you don’t deflate all the air. That’s what gives the cupcakes that classic airy texture!
Bake to perfection: I recommend only filling the cupcake wells about 3/4 full so that the batter has room to rise as it bakes. I love how fluffy and soft the cupcakes turn out!
Frosting favorites: I always go for the mascarpone whipped cream frosting here (I could eat it by itself, it’s so good!). I use my stand mixer with the whisk attachment to whip it into stiff peaks. I usually add berries on top too, but that part is totally up to you!
More Gluten-Free Cake Recipes
Gluten-Free Angel Food Cake Cupcakes
Ingredients
Cupcakes
- 1½ cups (330g) egg whites, from about 10-11 large eggs
- ¾ cup (112g) gluten-free measure-for-measure flour
- ¼ cup (32g) cornstarch
- ¾ cup (90g) powdered sugar
- ¾ cup + 2 tablespoons (175g) granulated sugar
- ¼ teaspoon kosher salt
- 1½ teaspoons cream of tartar
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Mascarpone Whipped Cream
- 8 ounces (226g) mascarpone cheese, cold
- 1 cup (120g) powdered sugar
- 1 tablespoon E-Z Gel
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup (240ml) heavy cream, cold
- fresh berries for garnish
Instructions
- Allow the egg whites to sit at room temperature for at least 30 minutes.
- Preheat the oven to 350°F. Line two standard muffin pans with paper baking cups.
- In the bowl of a food processor or blender, process the gluten-free flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Pour into a bowl.
- Add the granulated sugar to the food processor or blender and pulse 5-7 times. You don’t want to turn it into powdered sugar, just a little finer than it is normally.
- In the bowl of a stand mixer, or using a hand mixer, beat the egg whites on high speed until starting to foam.
- Add the salt, cream of tartar, vanilla extract and almond extract and continue whipping on high speed.
- With the mixer running on high, slowly add the granulated sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks.
- Using a rubber spatula, slowly fold in the flour mixture, ⅓ at a time. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to good angel food cake!)
- Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the mascarpone whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the mascarpone on medium-low speed until creamy, about 1 minute.
- Add the powdered sugar, E-Z Gel, vanilla extract and almond extract. Mix to combine.
- With the mixer running, slowly drizzle in the heavy cream. Once all of the cream has been added, turn the mixer to medium speed and whip until the frosting holds stiff peaks, about 1 minute.
- Frost the cupcakes as desired. Garnish with fresh berries.
