Looking to use up leftover egg whites? These light and airy Angel Food Cupcakes from scratch without cake mix use 2 egg whites and doesn’t require a special tube cake pan nor cream of tartar. Top with whipped cream and fresh berries.

Angel Food Cupcakes unwrapped on a white plate

It’s no secret I’ve been focusing on small batch recipes and recipes for two for years now.

One challenge with baking for two is figuring out how to cut an egg in half.

Since you don’t literally cut an egg in half, you either use the egg white or egg yolk. Which means you’re stuck with the part of the egg you didn’t use.

Not wanting to waste food, you put it in the fridge. Then a few weeks later, you clean out the fridge and toss it out. That was pointless, wasn’t it?

Good thing I have recipes dedicated to leftover egg whites and leftover egg yolks.

One of my go-to recipes when figuring out what to do with egg whites is making Angel Food Cupcakes.

They’re light and airy cupcakes made without box mix. The best part? They’re also made without cream of tartar so you don’t have to buy an ingredient you’ll only use 1-2 times a year.

Angel food cake is probably one of my favorite cakes. However, I rarely make it homemade because it requires a special tube pan.

However, I did figure out you can make angel food cake in a loaf pan and mini angel food cake in mini loaf pans.

Knowing you don’t NEED a tube pan, I opted for a pan we all have – the muffin pan.

A lot of you told me you struggle with having a small kitchen. My last apartment was like that; I barely had any counter space to do anything. Last thing you want is to buy a cake pan with limited use.

To finish them off, I frosted them with homemade whipped cream (although my strawberry whipped cream and chocolate whipped cream would be excellent pairings as well).

These delicate yet fluffy small batch cupcakes are the perfect way to end your evening without being too heavy.

Angel Food Cake Cupcakes on white plate

Ingredients For Angel Food Cupcakes

Here are the ingredients needed for your angel food cake cupcakes:

  • Granulated sugar: Sugar helps stabilize and aerate the egg whites in addition to sweetness, which contributes to the cake’s fluffy texture.
  • All-purpose flour: Provides structure and stability so the egg whites don’t collapse.
  • Cornstarch: Because we’re not using cake flour, adding cornstarch makes up for the gluten difference.
  • Egg whites: Must use clean egg whites with no trace of egg yolk or fat on the beaters or in the bowl. Otherwise they won’t whip properly.
  • Vinegar or lemon juice: Acidic substitute for cream of tartar
  • Vanilla: Because there isn’t any fat, you need vanilla for flavor.
  • Salt: Also brings out more flavor

Substitute For Cream Of Tartar

Typically angel food cupcakes from scratch uses cream of tartar, which is essentially powdered acid. Acid helps stabilize the egg whites while beating because the batter can be quite delicate.

However every time I buy cream of tartar, I only use it 1-2 times a year so it expires by the time I want to use it again.

To substitute for cream of tartar, use white distilled vinegar or fresh lemon juice instead. It really comes down to using some form of acid rather than focusing on which one.

Stiff egg white on beater for angel food cupcakes

How To Make Angel Food Cupcakes

Here’s how to make your angel food cupcake recipe:

  1. Sift together sugar, flour, and cornstarch. This ensures there are no lumps in your batter.
  2. Beat egg whites, vinegar, vanilla, and salt until foamy then increase the speed and beat until stiff peaks form.
  3. Gently fold flour into egg whites. Do not stir or you’ll deflate the whites.
  4. Bake at 325F for 16-18 minutes or until golden brown and cake springs back when gently touched. If the indentation remains, bake a little longer.

Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4-6 months.

How many angel food cake cupcakes does this recipe make?

This small batch cupcake recipe makes 5-6 cupcakes.

As I learned from my Flourless Chocolate Cookies, not all egg whites weigh the same, which is why the yield varies slightly.

The cupcakes won’t rise much, so fill the paper liners all the way full and smooth out the top. They will pretty much bake the way they go in, so you have little peaks in the batter, they won’t be perfectly flat.

Angel Food Cupcakes on a white plate

Recipes Using Leftover Egg Yolks

Since you’ll have extra egg yolks, here are some recipes using leftover egg yolks:

Angel Food Cupcakes with whipped strawberry frosting

How To Serve Angel Food Cupcakes

The easiest way to serve your angel food cake cupcakes for two is with whipped cream and berries.

You can also take it one step further with the fruit and make strawberry sauce or blueberry pie filling.

Angel Food Cupcakes FAQ

How do I separate eggs?

Separate the egg while it’s still cold then let the whites come to room temperature for at least 30 minutes. Eggs are easier to separate when cold because the yolks are firmer but easier to whip at room temperature.

Can I substitute cake flour for angel food cupcakes?

Yes. Omit the cornstarch then use 1/4 cup cake flour.

Can I double this recipe?

Yes, double all ingredients to make 10-12 cupcakes. You may need a few more minutes for the bake time.

More Cupcake Recipes

Enjoyed this recipe? Check out my other small batch cupcake recipes including:

Angel Food Cupcakes unwrapped on a white plate

Angel Food Cupcakes

Yield: 5 cupcakes
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes

Looking to use up leftover egg whites? These light and airy Angel Food Cupcakes from scratch without cake mix use 2 egg whites and doesn’t require a special tube cake pan nor cream of tartar. Top with whipped cream and fresh berries.


  • 1/4 cup + 2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 2 large egg whites, room temperature (clean with no trace of egg yolk)*
  • 1 teaspoon white distilled vinegar or fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • Homemade Whipped Cream, for garnish (get recipe here)


  1. Preheat oven to 325F. Line a cupcake pan with 5 paper liners.
  2. In a small bowl, sift together flour, 2 tablespoons sugar, and cornstarch.
  3. In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat egg whites until foamy, about 1 minute. Add vinegar, vanilla, and salt.
  4. Gradually beat in the remaining 1/4 cup sugar. Then continue beating on high speed until stiff peaks form, about 4-5 minutes (when you pull the beaters straight up, peaks will form but not fall over).
  5. Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
  6. Fill paper liners all the way to the top (they won't rise much). Bake for 16-18 minutes or until lightly brown and tops spring back when touched. Cool completely. They will deflate a little as they cool.

    Store unfrosted in an airtight container at room temperature for up to 2 days, with whipped cream in the refrigerator for up to 1 week, or unfrosted in the freezer for up to 4-6 months.


  • *Eggs are easiest to separate when they are cold because the yolks are firmer and less likely to break. However, egg whites are best whipped at room temperature to maximize their volume potential. If there is any yolk in the egg white, you need to start over.
  • Don't know what to do with the extra egg yolks? Check out my recipes using leftover egg yolks.

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    First published April 15, 2012