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Angel Food Cupcakes are light as a cloud, with a fluffy, airy crumb that practically melts in your mouth, and this lemon version fills each one with bright homemade lemon curd and a swirl of whipped cream. I made a batch for a spring brunch, and Maddie said biting into the curd filled center was like finding a little surprise in every cupcake. If you love an airy, citrusy treat like our lemon lime angel food cupcakes, these are about to become your new favorite.
Made from scratch with whipped egg whites and finished with tangy lemon curd, these angel food cupcakes are the perfect light dessert for spring and summer.
Angel Food Cupcakes Quick Look
- đź•’ Prep Time: 30 minutes
- 🌡️ Cook Time: 22 minutes
- ⏳ Total Time: 52 minutes
- 🍽️ Serving: 12 cupcakes
- ⚡ Calories: 281kcal
- 🌶️ Flavor Profile: Light, airy, and sweet with bright lemon (refreshing)
- âś‹ Difficulty: Intermediate, a fun from scratch bake, like our lemon lime angel food cupcakes
Quick Answer
Whip egg whites with cream of tartar and finely processed sugar to medium peaks, then gently fold in sifted flour. Fill cupcake liners and bake at 350 degrees until set and springy. Cool completely, fill the centers with homemade lemon curd, and top with stabilized whipped cream. The result is light, airy angel food cupcakes with a bright lemon surprise inside.
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Why This Recipe Works
Click to see the technique science
- Whipped egg whites make them airy. Beating the whites with cream of tartar to medium peaks gives angel food its signature cloud like texture.
- Finely processed sugar dissolves easily. Pulsing the sugar fine helps it blend smoothly into the whites for a tender, even crumb.
- Folding by hand keeps the air in. Gently folding in the flour by hand prevents deflating the batter so the cupcakes stay tall and light.
- A lemon curd center adds a bright surprise. Piping homemade lemon curd into the middle gives every cupcake a tangy, jammy burst.
- Cornstarch stabilizes the whipped cream. A little cornstarch keeps the whipped cream topping firm so it holds its swirl and does not weep.
- Cream of tartar is the secret. It stabilizes the egg whites so they whip up strong and the cupcakes hold their shape.
Why You’ll Love This Recipe
- They are incredibly light, a fat free cake base that feels like a treat without weighing you down.
- The lemon curd center is a surprise, a bright pop of citrus, a lot like our lemon blueberry trifle.
- They look bakery beautiful, with swirled whipped cream and a fresh, springy feel.
Key Ingredients
Here is what gives these angel food cupcakes their light texture and bright flavor. A few key ingredients make all the difference.
- Egg whites: The foundation of angel food. Whipped to medium peaks, they create the airy, cloud like crumb.
- Cream of tartar: Stabilizes the egg whites so they hold their volume and the cupcakes stay tall.
- Lemon juice and curd: Bright, tangy citrus that flavors the filling and makes these cupcakes pop.
- Sifted flour: A light, sifted flour keeps the crumb delicate and tender.
- Heavy whipping cream: Whipped with a touch of cornstarch for a stable, fluffy topping, much like the cream on our lemon lime angel food cupcakes.
See recipe card for exact quantities.
Variations and Substitutions
These cupcakes are easy to adjust. Here are a few ideas our readers love.
- Swap the lemon curd for raspberry, strawberry, or passion fruit curd.
- Top with fresh berries instead of sprinkles for a natural finish.
- Add lemon zest to the whipped cream for an extra citrus punch.
- Use store bought lemon curd to save time.
- Leave them unfilled and simply top with whipped cream and berries.
How to Make Angel Food Cupcakes
- Make the lemon curd by whisking lemon juice, sugar, egg yolks, butter, and salt over medium heat.
- Cook until thickened, then take it off the heat and let the curd cool.
- Whip the egg whites with the water, vanilla, and cream of tartar.
- Gradually add the sugar and beat until medium peaks form.
- Sift the flour mixture over the egg whites and gently fold it in by hand.
- Fill the liners and bake at 350 degrees for 16 to 18 minutes, then fill with curd and top with whipped cream.
Recipe Tips & Tricks
- Use room temperature egg whites so they whip up to full volume.
- Make sure your bowl is grease free, since any fat keeps the whites from whipping.
- Fold the flour in gently to keep all that air in the batter.
- Cool the cupcakes completely before filling so the curd does not melt.
- Stabilize the whipped cream with cornstarch so it holds its swirl.
- Make the curd ahead, the same way we prep components for our lemon blueberry trifle.
Serving Ideas and Suggestions
These angel food cupcakes are light and refreshing, perfect for spring brunches, baby showers, Easter, and summer get togethers. Serve them chilled with the whipped cream freshly piped and a few berries or a sprig of mint for a pretty finish.
Pair them with our lemon lime angel food cupcakes or a coffee walnut sponge cake for a light, airy dessert spread.
For a bigger dessert table, add our lemon blueberry trifle and a spice layer cake so there is something for every taste.
Because the lemon curd can be made a day or two in advance, these cupcakes are easier to pull off than they look. Make the curd ahead, bake and cool the cupcakes, then fill and frost them the day you plan to serve.
Angel Food Cupcakes FAQs
Angel Food Cupcakes get their light, airy texture from whipped egg whites and no butter or oil. Beating the whites with cream of tartar traps air that gives the cupcakes their signature fluffy crumb.
Cream of tartar is strongly recommended for Angel Food Cupcakes because it stabilizes the egg whites. In a pinch, a little lemon juice can help, but the texture is best with cream of tartar.
Once the Angel Food Cupcakes are completely cool, pipe lemon curd into the center using a piping bag with a small round tip. Press in about half an inch and squeeze in a teaspoon of curd.
Yes. Bake the Angel Food Cupcakes and make the lemon curd a day ahead, then fill and frost them the day you serve so the whipped cream stays fresh and fluffy.
Store filled and frosted Angel Food Cupcakes in the refrigerator for up to 2 days. Keep them covered so the whipped cream and curd stay fresh.
Angel Food Cupcakes can deflate if the egg whites are overbeaten or the flour is folded in too aggressively. Whip to medium peaks and fold gently to keep the air in.
Love light citrus desserts? Try our lemon lime angel food cupcakes next.
Angel Food Cupcakes
Ingredients
For the lemon curd
- 1/2 cup lemon juice fresh squeezed
- 3/4 cup granulated sugar
- 3 egg yolks lightly beaten
- 4 tablespoons unsalted butter
- pinch kosher salt
For the angel food cupcakes
- 3/4 cup + 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour sifted
- 1/2 teaspoon kosher salt
- 6 egg whites at room temperature
- 2 & 1/2 tablespoons warm water
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
For the lemon whipped cream frosting
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon prepared lemon curd
Instructions
For the lemon curd
- Place the lemon juice, sugar, egg yolks, butter, and salt into a small saucepot. Whisk to combine. Place the saucepot over medium heat and let come to a slow boil, whisking constantly, or it can burn on the bottom.
- Continue to boil the curd gently for 3-4 minutes, stirring constantly until thickened. Take the pot off the heat, let cool. Use to fill the cupcakes or store in an airtight container in the fridge until ready to use.
For the angel food cupcakes
- Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside.
- In a large bowl add the egg whites, add in the water, vanilla, and cream of tartar. With a hand mixer or a stand mixer, mix on low until fully combined. Gradually add in the remaining sugar until well mixed in. Place mixer on medium speed until egg whites form medium peaks.
- Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches by hand.
- Fill the cupcake liners about 3/4 full. Bake for 16 to 18 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
For the lemon whipped cream frosting
- Add the heavy cream to a large bowl. Using a hand mixer or stand mixer with the whisk attachment, mix on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, mixing between additions. Add the cornstarch and vanilla once the cream starts to form soft peaks.
- Continue to mix on medium speed until the cream will stand up on the whisk and will not move. Do not over beat or you will have butter. Add in the lemon curd, and fold in by hand until fully combined.
Lemon Cupcake Assembly
- Only assemble the lemon cupcakes once the cupcakes are completely cooled. Add some lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake center, only about a teaspoons worth. Continue with all the cupcakes.
- Place whipped cream into a piping bag or frost however you wish. Add mint leaves and large yellow sprinkles for garnish, if desired.
Video
Notes
- Use a piping bag to fill the cupcakes with lemon curd. Or, you can even put the curd in a small ziplock bag, cut a small tip off one of the corners, and use it as a piping bag.Â
- You don’t have to fill the lemon curd cupcakes with a lot of curd, as the flavor is pretty concentrated, so a little bit goes a long way in flavor.
- If you want to make these quicker, you can use a boxed cake mix and jarred lemon curd.
- These can be frozen, see my tips above.
- Use gel food coloring if desired for a more vibrant color.
Nutrition
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Thank you so much for the feedback we are so grateful!!
These are amazing and so simple!
To Laura,
The measurements for water is under the directions for making the angel food cupcakes, it is 2 &1/2 tablespoons of warm water. I hope this helps.
You’ll need 1/4 – 1/3 cup for the filling, plus the 1 tablespoon for the frosting
I already have lemon curd in my freezer. How much do I need for this recipe?
I tried to make these, however the water is not listed in ingredients so there is no measurement to use i searched the whole blog post,but water os o ly mentioned in the steps as “add the water”. I had to find a different recipe for the cupcakes.