Funfetti Angel Food Cupcakes
Small batch recipe for light and fluffy funfetti angel food cupcakes topped with a simple creamy vanilla buttercream (and more sprinkles!!)
Yield: 6 cupcakes
For the cupcakes
  • ¼ cup all-purpose flour
  • 1½ teaspoons cornstarch
  • ⅛ teaspoon salt
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 5 tablespoons sugar
  • ½ teaspoon clear vanilla extract
  • 2 tablespoons multi-colored sprinkles
For the frosting
  • 6 tablespoons unsalted butter, room temperature
  • 1½ cups powdered sugar
  • ¼ teaspoon clear vanilla extract
  • 2-3 tablespoons milk or cream, for thinning
  1. Heat oven to 350F. Line 6 cups of a muffin tin with paper liners. Set aside.
  2. Sift together the flour, cornstarch, and salt into a medium bowl. Repeat for a total of 3 sifts. Set aside.
  3. In a separate (clean!) bowl, beat the egg whites on high until starting to foam. Add in the cream of tartar and beat until soft peaks form.
  4. Add in the sugar, one tablespoon at a time, beating constantly. Add in the vanilla and beat to combine.
  5. Fold the flour mixture into the egg white mixture, taking care not to beat too much air out of the eggs. Fold in the sprinkles and divide the batter into the cupcake cups. Smooth the tops with an offset spatula and place in the oven. Bake for 17-19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  6. Remove the cupcakes from the oven and allow to cool on the top of the oven.
  7. Once the cupcakes are completely cooled, make the frosting. Beat together all of the ingredients in a bowl. Thin the frosting with the milk as needed.
  8. Frost the cupcakes as desired and top with more sprinkles.
Recipe from Dessert For Two
Recipe by Joanne Eats Well With Others at