Name: Lemon Angel Food Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14
Cuisine: American
Ingredients: ¾ cup granulated sugar; ½ cup cake flour; ¼ tsp salt; 6 egg whites; 2½ tbsp warm water; ½ tsp lemon extract; 1 tsp lemon zest; ¾ tsp cream of tartar; For Cream Cheese Topping:; 1½ cups heavy whipping cream; 6 oz cream cheese; 1 tsp lemon extract; 1 tsp lemon zest; ½ cup powdered sugar; lemon slices and pomegranate arils

These light and airy lemon angel food cupcakes are the perfect balance of sweetness and tartness. The fluffy, delicate texture combined with a refreshing lemon cream cheese whipped topping makes them an irresistible treat for any occasion.

Photos of Lemon Angel Food Cupcakes Recipe

When heading to the supermarket, you might want to keep an eye out for cake flour, cream of tartar, and lemon extract. These ingredients are crucial for achieving the ideal texture and flavor in your cupcakes but might not be commonly found in every pantry.

Ingredients For Lemon Angel Food Cupcakes

granulated sugar: Refined sugar used to sweeten the cupcakes and create a fine texture.

cake flour: A low-protein flour that gives the cupcakes a delicate and airy structure.

salt: Enhances the flavor and balances the sweetness.

egg whites: Provides structure and volume to the cupcakes.

warm water: Helps to mix and activate the ingredients.

lemon extract: Adds a concentrated lemon flavor to the batter and topping.

lemon zest: Fresh lemon peel that adds a burst of citrus flavor.

cream of tartar: Stabilizes the whipped egg whites and helps maintain their volume.

heavy whipping cream: Used in the cream cheese topping to create a rich and fluffy texture.

cream cheese: Adds a creamy, tangy element to the topping.

powdered sugar: Sweetens the cream cheese topping and adds a smooth texture.

lemon slices: Optional garnish that enhances the visual appeal and flavor.

pomegranate arils: Optional garnish that adds a pop of color and a touch of tartness.

One reader, Goldia Branham says:

These lemon angel food cupcakes are a delightful treat! The light, fluffy texture paired with the tangy lemon flavor is simply heavenly. The cream cheese whipped cream topping adds the perfect touch of richness. A must-try for any lemon lover!

Goldia Branham

Techniques Required for Making Lemon Angel Food Cupcakes

How to pulse sugar: Use a food processor to pulse granulated sugar for about 2 minutes until it becomes super fine. Alternatively, you can use caster sugar if you have it on hand.

How to sift ingredients: Use a sifter or fine mesh strainer to sift together the sugar, cake flour, and salt. This helps to aerate the ingredients and remove any lumps.

How to whip egg whites: Whisk together egg whites, warm water, lemon extract, lemon zest, and cream of tartar until well combined. Then, use a hand mixer on medium speed to whip the mixture while slowly adding the remaining sugar until medium peaks form.

How to fold ingredients: Sift a portion of the flour mixture over the egg white mixture and gently fold it in using a spatula. Continue this process until all of the flour mixture is incorporated. Folding helps to maintain the airiness of the batter.

How to whip cream: In a mixing bowl, whip heavy cream until soft peaks form. This means the cream should hold its shape but still be slightly soft.

How to whip cream cheese: In a separate mixing bowl, whip cream cheese along with lemon extract and lemon zest until light and fluffy. Then, combine with the whipped cream and powdered sugar, whipping until stiff peaks form.

How To Make Lemon Angel Food Cupcakes

Delight in a heavenly treat with these light and fluffy angel food cupcakes finished with a lemon-flavored cream cheese topping.

Preparation: 30 minutes

Cooking: 20 minutes

Total: 50 minutes

Serves:

Ingredients

¾cupgranulated sugar,plus 2 tbsp
½cupcake flour
¼tspsalt
6egg whites,at room temperature
2½tbspwarm water
½tsplemon extract
1tsplemon zest
¾tspcream of tartar

For Cream Cheese Topping:

1½cupsheavy whipping cream
6ozcream cheese,softened
1tsplemon extract,to taste
1tsplemon zest
½cuppowdered sugar
lemon slices and pomegranate arils,for decorating, optional

Instructions

Preheat oven to 350 degrees F.
In a food processor, pulse sugar for about 2 minutes until super fine. Alternatively, use caster sugar.
In a mixing bowl, sift together half of the sugar, the cake flour, and the salt.
In a large mixing bowl, whisk together egg whites, water, lemon extract, lemon zest, and cream of tartar for about 2 minutes until well combined.
Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to the mixture, until medium peaks form (scrape off zest from blenders if it stuck.)
Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula, gently fold the flour layer into the egg white mixture. Continue this process until all of the flour mixture has been incorporated.
Divide batter among paper-lined muffin cups, filling each cup nearly full. Bake in preheated oven for 18 to 20 minutes until golden and toothpick inserted into the center comes out clean.
Cool completely then spread cream cheese whipped cream over cupcakes just before serving and garnish with lemon slices and pomegranate seeds if desired.

Cream Cheese Whipped Cream Topping:

In a mixing bowl, whip heavy cream until soft peaks form.
In a separate mixing bowl, whip cream cheese along with lemon extract and lemon zest until light and fluffy.
Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form (scrape off zest from blenders if it stuck and add to mixture).
Store in refrigerator.

Nutrition

Calories: 211.94kcal
Fat: 13.66g
Saturated Fat: 8.22g
Monounsaturated Fat: 3.78g
Polyunsaturated Fat: 0.54g
Carbohydrates: 20.28g
Fiber: 0.13g
Sugar: 16.11g
Protein: 2.89g
Cholesterol: 48.30mg
Sodium: 114.85mg
Calcium: 30.73mg
Potassium: 87.41mg
Iron: 0.44mg
Vitamin A: 149.29µg
Vitamin C: 0.77mg

Helpful Technique for Perfecting Lemon Angel Food Cupcakes

When folding the flour mixture into the egg white mixture, use a gentle hand to avoid deflating the egg whites. A light, sweeping motion with a spatula will help maintain the airy texture essential for angel food cupcakes.

Time-Saving Tips for Preparing Lemon Angel Food Cupcakes

Use pre-sifted ingredients: Save time by using pre-sifted cake flour and pre-sifted powdered sugar to skip the sifting step.

Room temperature ingredients: Ensure egg whites and cream cheese are at room temperature for quicker mixing and better consistency.

Use a stand mixer: A stand mixer can speed up the process of whipping egg whites and heavy cream.

Pre-made toppings: Consider using store-bought whipped cream or lemon curd for a quick topping alternative.

Batch baking: Bake multiple cupcake trays at once if your oven allows, to save on baking time.

Substitute Ingredients For Lemon Angel Food Cupcakes Recipe

granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
cake flour - Substitute with all-purpose flour and cornstarch: For every cup of cake flour, use ¾ cup all-purpose flour and 2 tablespoons cornstarch to achieve a similar texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to a similar consistency as egg whites and is a good vegan alternative.
warm water - Substitute with milk: Milk can add a bit more richness to the batter.
lemon extract - Substitute with vanilla extract and lemon juice: Use ½ teaspoon vanilla extract and 1 teaspoon lemon juice to mimic the flavor of lemon extract.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy flavor with a slightly different aroma.
cream of tartar - Substitute with white vinegar: Use an equal amount of white vinegar to stabilize the egg whites.
heavy whipping cream - Substitute with coconut cream: Coconut cream can be whipped to a similar consistency and is a good dairy-free option.
cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar tangy flavor and creamy texture.
powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a high-speed blender until it reaches a powdery consistency.
lemon slices - Substitute with lime slices: Lime slices provide a similar visual and flavor profile.
pomegranate arils - Substitute with raspberries: Raspberries offer a similar burst of color and tartness.

Presenting Lemon Angel Food Cupcakes

Serve smaller portion sizes: Present the lemon angel food cupcakes in elegant, bite-sized portions to emphasize their delicate texture and flavor.
Use decoration: Garnish each cupcake with a thin slice of lemon and a few pomegranate arils for a pop of color and a touch of sophistication.
Plate on fine china: Use pristine, white porcelain plates to contrast with the vibrant colors of the lemon and pomegranate, enhancing the visual appeal.
Add a sauce drizzle: Create a light lemon glaze and artistically drizzle it around the cupcakes on the plate to add an extra layer of flavor and elegance.
Incorporate edible flowers: Place a few edible flowers, such as violets or pansies, around the cupcakes to elevate the presentation and add a touch of luxury.
Use a piping bag for topping: Pipe the cream cheese whipped cream topping onto the cupcakes in a beautiful swirl pattern for a professional and polished look.
Serve with a complementary beverage: Pair the cupcakes with a glass of chilled sparkling lemonade or a light champagne to complement the citrus flavors and enhance the dining experience.
Highlight texture contrast: Ensure the cream cheese whipped cream topping is fluffy and smooth, contrasting with the airy angel food cake base for a delightful mouthfeel.
Use a minimalist approach: Keep the plating simple and uncluttered to focus attention on the cupcakes themselves, allowing their flavors and presentation to shine.
Incorporate a touch of gold: Add a small edible gold leaf accent to each cupcake for an opulent and luxurious finishing touch that befits a Michelin-starred presentation.

Essential Tools for Making Lemon Angel Food Cupcakes

Oven: Used to bake the cupcakes at a consistent temperature of 350 degrees F.
Food processor: Pulses the sugar to make it super fine, ensuring a smooth batter.
Mixing bowl: Holds ingredients while they are being mixed together.
Hand mixer: Whips the egg white mixture to medium peaks, incorporating air for a light texture.
Spatula: Gently folds the flour mixture into the egg white mixture without deflating it.
Muffin cups: Paper liners that hold the cupcake batter during baking.
Toothpick: Used to check if the cupcakes are baked through by inserting it into the center.
Whisk: Initially combines the egg whites, water, lemon extract, lemon zest, and cream of tartar.
Sifter: Sifts the flour mixture to ensure there are no lumps and it is evenly distributed.
Refrigerator: Stores the cream cheese whipped cream topping until ready to use.
Measuring cups: Measures the ingredients accurately for the recipe.
Measuring spoons: Measures smaller quantities of ingredients like extracts and salt.
Zester: Grates the lemon zest finely for both the batter and the topping.
Mixing bowl (for cream): Used to whip the heavy cream to soft peaks.
Mixing bowl (for cream cheese): Used to whip the cream cheese with lemon extract and zest until light and fluffy.

Storing and Freezing Lemon Angel Food Cupcakes

Allow the lemon angel food cupcakes to cool completely on a wire rack before storing or freezing
To store, place the cupcakes in an airtight container and keep them at room temperature for up to 3 days
For longer storage, you can refrigerate the cupcakes in an airtight container for up to 5 days
To freeze the cupcakes, wrap each one individually in plastic wrap and then place them in a freezer-safe container or bag
Freeze the cupcakes for up to 2 months
When ready to serve, remove the cupcakes from the freezer and let them thaw at room temperature for about an hour
For best results, store the cream cheese whipped cream topping separately in the refrigerator and frost the cupcakes just before serving
If you have leftover frosted cupcakes, store them in the refrigerator for up to 3 days, but keep in mind that the texture of the frosting may change slightly

Interesting Fact About Lemon Angel Food Cupcakes

A unique aspect of this lemon angel food cupcakes recipe is the use of cream of tartar, which helps stabilize the egg whites and maintain their fluffy texture.

Is Making Lemon Angel Food Cupcakes at Home Cost-Effective?

This lemon angel food cupcakes recipe is quite cost-effective for a household. The primary ingredients like sugar, cake flour, and egg whites are relatively inexpensive. Specialty items such as cream cheese and heavy whipping cream add a bit to the cost but are still manageable. The overall verdict for this recipe is a solid 8 out of 10. The approximate cost for a household of 4 people would be around $12-$15 USD, making it an affordable yet delightful dessert.

Are Lemon Angel Food Cupcakes Healthy or Unhealthy?

The lemon angel food cupcakes recipe is a healthier alternative to traditional cupcakes due to the use of egg whites and the absence of butter or oil. Egg whites are a good source of protein and are low in calories and fat. The recipe also incorporates lemon zest and extract, which provide natural flavoring and a burst of vitamin C.

However, the recipe still contains a significant amount of sugar, both in the cupcake batter and the cream cheese topping. The heavy whipping cream and cream cheese in the topping also contribute to the overall fat and calorie content of the dessert.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of sugar in the cupcake batter by 1/4 to 1/3 cup. You can also experiment with natural sweeteners like stevia or monk fruit extract.
Replace half of the cake flour with whole wheat pastry flour to increase the fiber content and nutritional value.
For the cream cheese topping, use low-fat cream cheese and replace some of the heavy whipping cream with Greek yogurt. This will reduce the fat and calorie content while maintaining a creamy texture.
Top the cupcakes with fresh fruit, such as sliced strawberries or raspberries, instead of pomegranate arils to add more nutrients and natural sweetness.

Editor's Opinion on Lemon Angel Food Cupcakes

This lemon angel food cupcake recipe is a delightful twist on a classic dessert. The light, airy texture of the cupcakes pairs beautifully with the tangy lemon flavor, creating a refreshing treat. The cream cheese whipped cream topping adds a rich, creamy contrast that enhances the overall experience. The addition of lemon zest and pomegranate arils not only adds a burst of color but also an extra layer of flavor. This recipe is well-balanced and perfect for a sophisticated yet simple dessert. The instructions are clear and easy to follow, making it accessible for bakers of all levels.

Enhance Your Lemon Angel Food Cupcakes Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Butter: Complement the light and airy lemon angel food cupcakes with a side of grilled asparagus drizzled in a zesty lemon butter. The asparagus adds a savory touch, while the lemon butter ties the flavors together seamlessly.

Herb-Roasted Chicken: Pair these delightful cupcakes with a succulent herb-roasted chicken. The herbs and juicy chicken provide a savory counterpoint to the sweet and tangy dessert, creating a well-rounded meal.

Mango Avocado Salad: A refreshing mango avocado salad with a hint of lime and cilantro will add a burst of freshness to your dessert. The mango and avocado bring a creamy and fruity balance to the lemon cupcakes.

Tomato Basil Soup: Serve a warm bowl of tomato basil soup alongside your lemon angel food cupcakes. The rich, savory tomato and fragrant basil will contrast beautifully with the light and airy dessert.

Prosciutto-Wrapped Melon: For a sophisticated touch, try prosciutto-wrapped melon. The salty prosciutto and sweet, juicy melon create a delightful flavor combination that pairs wonderfully with the lemon cupcakes.

Recipes Similar to Lemon Angel Food Cupcakes

Lemon Blueberry Angel Food Cake: A delightful twist on the classic angel food cake, this recipe incorporates fresh blueberries and a hint of lemon zest. Perfect for a light and airy dessert.

Strawberry Shortcake Cupcakes: These cupcakes are a miniature version of the beloved strawberry shortcake. Topped with whipped cream and fresh strawberries, they are a perfect treat for any occasion.

Raspberry Lemonade Bars: A refreshing dessert that combines the tartness of raspberries and lemon in a sweet, buttery crust. These bars are perfect for summer gatherings.

Orange Creamsicle Cupcakes: Inspired by the classic creamsicle popsicle, these cupcakes are infused with orange zest and topped with a creamy frosting. A nostalgic treat for all ages.

Coconut Lime Angel Food Cake: A tropical twist on the traditional angel food cake, this recipe features the flavors of coconut and lime. Light, fluffy, and perfect for a summer dessert.

Appetizers and Main Courses to Complement Lemon Angel Food Cupcakes

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. These bite-sized treats are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. The mushrooms become tender and juicy, while the filling turns golden and bubbly. Garnish with a sprinkle of parmesan and fresh parsley for an elegant touch. Serve them warm to enjoy the full burst of flavors.

Bruschetta: Bruschetta is a classic Italian starter that never fails to impress. Toasted slices of baguette are rubbed with garlic and drizzled with olive oil. They are then topped with a vibrant mixture of diced tomatoes, basil, and mozzarella. A splash of balsamic glaze adds a tangy sweetness that complements the fresh ingredients. This appetizer is perfect for showcasing the flavors of ripe, seasonal produce.

Main Courses:

Grilled Lemon Herb Chicken: Elevate your dinner with Grilled Lemon Herb Chicken. Marinate chicken breasts in a zesty blend of lemon juice, garlic, and fresh herbs. Grill to perfection, ensuring a juicy and flavorful bite every time. Serve with a side of roasted vegetables and wild rice for a balanced and satisfying meal. The citrusy notes from the lemon will complement the savory herbs, making this dish a delightful experience for your taste buds.

Stuffed Bell Peppers: Delight your family with Stuffed Bell Peppers. Hollow out vibrant bell peppers and fill them with a savory mixture of ground beef, quinoa, black beans, and corn. Season with cumin, paprika, and fresh cilantro for a burst of flavor. Bake until the peppers are tender and the filling is cooked through. Top with melted cheese and a dollop of sour cream for a comforting and hearty main course that’s perfect for any night of the week.

Why trust this Lemon Angel Food Cupcakes Recipe:

This lemon angel food cupcakes recipe is a delightful treat that combines the light, airy texture of angel food cake with the refreshing zest of lemon. The cream cheese whipped cream topping adds a rich, creamy finish, making each bite irresistible. With detailed instructions and carefully selected ingredients, this recipe ensures a perfect outcome every time. Trust in the balance of flavors and the simplicity of the process to create a dessert that will impress your guests and satisfy your sweet tooth.

Have you tried making these delightful Lemon Angel Food Cupcakes? Share your experience, tips, and any tweaks to the recipe in the Baking and Desserts forum section.

FAQ:

Can I use all-purpose flour instead of cake flour?

I wouldn't recommend it. Cake flour has a finer texture and lower protein content, which helps give these cupcakes their light and airy texture. If you don't have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of it, and then adding 2 tablespoons of cornstarch. Sift it together a few times to combine well.

How do I know when the egg whites are whipped to medium peaks?

Medium peaks are when the egg whites hold their shape but the tips curl over when you lift the beaters. They should be glossy and smooth. If you're unsure, it's better to under-whip slightly than to over-whip, as over-whipping can cause the batter to deflate.

Can I make the cream cheese whipped cream topping ahead of time?

Yes, you can make the topping ahead of time and store it in the refrigerator. Just make sure to give it a good whip before using it to ensure it's still light and fluffy. It should keep well for about 1-2 days.

What can I use instead of pomegranate arils for garnish?

You can use other fruits like raspberries, blueberries, or even a sprinkle of lemon zest. The pomegranate arils add a nice pop of color and a bit of tartness, but feel free to get creative with your garnishes.

How do I store leftover cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator. They should stay fresh for about 2-3 days. If you want to keep them longer, you can freeze the unfrosted cupcakes and then thaw and frost them when you're ready to eat.