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You are here: Home / Dessert / Lemon Angel Food Cupcakes

May 14, 2014 By Kaitlin 4 Comments

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

Lemon Angel Food Cupcakes

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Lemon Angel Food Cupcakes

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

Preheat your oven to 325 degrees. Line two cupcake pan with cupcake liners. Sift the flour and 1/2 cup sugar into a small bowl and mix to combine. Set aside.

 

Add egg whites to a large bowl and whisk with a mixer on medium speed until frothy, about 1 minute.

IMG_7742

Add the lemon zest and juice, cream of tartar, vanilla, and salt.

IMG_7743

Continue whisking until soft peaks form, about 2 1/2 minutes.(Note: if any egg yolk got into the egg whites, actually getting a soft peak will be tough. As you can see from my photos I had this problem. Just whisk for about 2 1/2 to 3 minutes.)

IMG_7744

With mixer running, gradually add remaining cup sugar.

IMG_7745

Increase speed to medium-high and continue whisking until firm, not stiff, peaks form. (Again, this won’t exactly work if there was yolk in it. Just whisk for about 2 minutes.)

IMG_7746

Add 1/3 of the flour/sugar mixture to the egg white mixture. Using a rubber spatula, gently fold to combine.

IMG_7748

Add another 1/3 of the flour mixture, mixing to combine. Add the final 1/3 of the mixture and fold in to combine.

IMG_7751

Transfer the batter evenly among the cupcake pans. Gently shake the pan to settle the batter.

IMG_7752

Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean and the tops of the cupcakes are lightly browned.

IMG_7755

Remove cupcakes from the pan and let cool completely. Unfrosted cupcakes can be stored in an airtight container for up to 2 days.

 

While the cupcakes are cooling, make the frosting. First prepare an ice-water bath. Add ice to a large bowl and fill with some water. Set aside.

 

Add the lemon juice, sugar, flour, and salt to a small saucepan over medium-high heat. Bring to a boil and whisk constantly for 1 minute until the mixture thickens.

 

Transfer the mixture to a heatproof bowl and set the bowl over the ice-water bowl to cool completely. Stir occasionally.

IMG_7756

While waiting for the lemon mixture to cool, add the cream and lemon zest to a bowl and beat on medium speed under medium peaks form, about 3 minutes.

IMG_7758

Gently fold the whipped cream into the juice mixture 1/3 at a time. You can refrigerate this mixture up to overnight.

IMG_7759

When ready to frost the cupcakes, add the whipped cream mixture to a ziplock bag and snip off one of the bottom corners (or if you have one, a pastry bag fitted with a tip of your choice). Pipe the frosting onto the cupcakes. Sprinkle with additional lemon zest if desired.

Lemon Angel Food Cupcakes

The angel food cupcake is so light and fluffy! And the lemon whipped cream is tangy and not overly sweet. I love this in cupcake form, it is the perfect size for this little treat.

Lemon Angel Food Cupcakes

My mom loved them so much she had two in one sitting!

Lemon Angel Food Cupcakes

 

 

Lemon Angel Food Cupcakes
Recipe Type: Dessert, Make Ahead
Author: I Can Cook That
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 24
Ingredients
  • Cupcakes:
  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Lemon Whipped Cream Frosting:
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest
Instructions
  1. Preheat your oven to 325 degrees.
  2. Line two cupcake pans with cupcake liners.
  3. Sift the flour and 1/2 cup sugar into a small bowl and mix to combine. Set aside.
  4. Add egg whites to a large bowl and whisk with a mixer on medium speed until frothy, about 1 minute.
  5. Add the lemon zest and juice, cream of tartar, vanilla, and salt.
  6. Continue whisking until soft peaks form, about 2 1/2 minutes.(Note: if any egg yolk got into the egg whites, actually getting a soft peak will be tough. As you can see from my photos I had this problem. Just whisk for about 2 1/2 to 3 minutes.)
  7. With mixer running, gradually add remaining cup sugar.
  8. Increase speed to medium-high and continue whisking until firm, not stiff, peaks form. (Again, this won’t exactly work if there was yolk in it. Just whisk for about 2 minutes.)
  9. Add 1/3 of the flour/sugar mixture to the egg white mixture. Using a rubber spatula, gently fold to combine.
  10. Add another 1/3 of the flour mixture, mixing to combine. Add the final 1/3 of the mixture and fold in to combine.
  11. Transfer the batter evenly among the cupcake pans. Gently shake the pans to settle the batter.
  12. Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean and the tops of the cupcakes are lightly browned.
  13. Remove cupcakes from the pan and let cool completely. Unfrosted cupcakes can be stored in an airtight container for up to 2 days.
  14. While the cupcakes are cooling, make the frosting. First prepare an ice-water bath. Add ice to a large bowl and fill with some water. Set aside.
  15. Add the lemon juice, sugar, flour, and salt to a small saucepan over medium-high heat. Bring to a boil and whisk constantly for 1 minute until the mixture thickens.
  16. Transfer the mixture to a heatproof bowl and set the bowl over the ice-water bowl to cool completely. Stir occasionally.
  17. While waiting for the lemon mixture to cool, add the cream and lemon zest to a bowl and beat on medium speed under medium peaks form, about 3 minutes.
  18. Gently fold the whipped cream into the juice mixture 1/3 at a time. You can refrigerate this mixture up to overnight.
  19. When ready to frost the cupcakes, add the whipped cream mixture to a ziplock bag and snip off one of the bottom corners (or if you have one, use a pastry bag fitted with a tip of your choice). Pipe the frosting onto the cupcakes. Sprinkle with additional lemon zest if desired.
3.2.1284

 

Related posts:

Pomegranate Olive Oil Cake Strawberry Shortcake Cupcakes Blueberry Breakfast Bars Old Fashioned Cupcakes

Filed Under: Dessert, Gifts, Make Ahead, Vegetarian Tagged With: Angel Food, Angel Food Cake, Baking, Cake, Citrus, Cupcakes, Dessert, Egg Whites, Eggs, Flour, Frosting, Heavy Cream, I Can Cook That, Icing, Juice, Lemon, Lemon Juice, Lemon Zest, Lemony, Make Ahead, Mother's Day, Recipe, Sugar, Vanilla Extract, Vegetarian, Whipped Cream, Zest

Comments

  1. Medeja says

    May 15, 2014 at 10:58 am

    I am not sure my mom likes lemon.. But these cupcakes look fantastic!
    Medeja recently posted..Imbieriniai Pudingai su Karameliniu Sirupu/ Ginger Puddings with Butterscotch SauceMy Profile

    Reply
  2. Mary Frances says

    May 20, 2014 at 10:07 pm

    These look so light and sweet, but I also love that there’s a tart bite of lemon in there to balance it out!
    Mary Frances recently posted..Coconut Macaroons with a Quadratini Surprise  My Profile

    Reply
  3. Emily says

    July 3, 2014 at 4:17 pm

    I had the privilege of being able to try these (read: scarf down shortly after brunch as I took one bite and couldn’t help myself) and they were awesome. Kait needs to quit her job and open a bakery/cafe that serves her awesome food and amazing desserts!

    Reply

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