Party perfect and light as a feather! We dressed up traditional angel food cake with colorful sprinkles and an easy whipped cream frosting.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Birthday Angel's Food Cupcakes
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Cupcakes: 
Frosting:

Directions

Special equipment: White cupcake liners

For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.

Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.

Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.

Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.

Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)

For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)

When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.

More from:

Comforting Desserts

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Angel Food Cake

Recipe courtesy of Alton Brown

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Fluffy Confetti Birthday Cake

Recipe courtesy of Food Network Kitchen

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Puff Pastry-Wrapped Angel Hair Pasta Pie

Recipe courtesy of Food Network Kitchen

Angel-Hair Pasta with Shrimp and Greens

Recipe courtesy of Food Network Kitchen

Flaky Birthday Berry Pie with Celebratory Jaconde

Recipe courtesy of Gesine Bullock-Prado

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword