{"id":52010,"date":"2024-03-11T05:00:00","date_gmt":"2024-03-11T10:00:00","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=52010"},"modified":"2024-03-11T09:40:42","modified_gmt":"2024-03-11T14:40:42","slug":"angel-food-cupcakes","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/angel-food-cupcakes\/","title":{"rendered":"Angel Food Cupcakes"},"content":{"rendered":"\n

Everyone’s favorite light and airy cake has been transformed into cupcakes! These angel food cupcakes are topped with sweetened whipped cream and fresh berries to create the perfect spring or summer dessert.<\/em><\/p>\n\n\n\n

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Like my classic angel food cake<\/a>, these angel food cupcakes are incredibly light and soft in texture. There’s also no baking powder or baking soda in this recipe. Instead, whipped egg whites provide the signature texture and mile-high rise. <\/p>\n\n\n\n

Because they are so delicate, I opted to top them with an easy homemade whipped cream<\/a> instead of a heavier buttercream frosting. If you love chocolate though, my chocolate whipped cream<\/a> would be delicious as well.<\/p>\n\n\n\n

These cupcakes can also be made for any occasion, but they’re especially perfect in the spring and summer. I love to garnish them with fresh raspberries and blueberries, but you can use any fruit or berry that’s in season to add a pop of color!<\/p>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

These angel food cupcakes are made with just a few basic ingredients, so there’s no room for substitutions or omissions. Here’s an overview of some of the key ingredients you will need:<\/p>\n\n\n\n