Raspberry Lemon Angel Food Cupcakes

As an individual who has developed a reputation for her sweet tooth, I’m often asked to name my favorite dessert, which feels a bit like being asked to identify my top impulse buy at Target (is “everything” an option?). Though I’ve had my answers in the past, lately I’m finding that the desserts I enjoy most are the ones that remind me of the people and places I cherish. Today’s Angel Food Cupcakes are for my friend Liz.

Raspberry Angel Food Cupcakes with Lemon Whipped Cream

Prior to meeting Liz (the same Liz I visited in Kauai), I never had much respect for angel food cake. Where is the chocolate? The gooey center? And really, how can I fully respect a dessert that isn’t either a) improved when warmed and smothered with ice cream or b) tiramisu?

Hence, when Liz informed me early in our friendship that her favorite dessert was angel food cake (because obviously this is information that I need to vet prior to hanging out with someone a third time), I was surprised. Of all the sinful brownies and things with too much peanut butter, and fresh fruit crisps in the land, Liz picked angel food cake as her favorite dessert. Obviously she was crazy—or, I had misjudged angel food cake.

Lemon Raspberry Angel Food Cupcakes with Raspberry Filling and Lemon Whipped Cream Cheese Frosting

Perfect Angel Food Cupcakes with Raspberries and Lemon Whipped Cream

Liz was right. After one bite of her grandmother’s angel food cake recipe, I realized the subtle pleasures of a dessert that can manage to be both impossibly airy and deeply comforting at the same time. Angel food cake does not shout. It does not wish to bombard you with its decadence or draw attention to itself the way a ridiculously moist triple chocolate mocha cake will insist upon doing. It waits quietly, then lifts you away to a place that is utterly…heavenly.

While I adore Liz’s old fashioned recipe, it’s quite the labor of love and can take hours to make, a disadvantage I witnessed firsthand on her birthday when her fiancé spent a good chunk of the afternoon making it. For our purposes today, I created a much more manageable way to enjoy angel food cake: angel food cupcakes! The recipe is slimmed down to make 12 perfect treats, each perfectly portable for your next get together.

Angel Food Cupcakes with Lemon Whipped Cream and Raspberry

Although these Angel Food Cupcakes are lovely on their own, I took a summery step of brightening them with lemon zest and filled each with a spoonful of raspberry preserves. I love the two flavors together, almost as much as I love the whipped lemon cream cheese icing on top. I know these are angel food cupcakes, but the real divinity of this recipe is in the frosting. It’s lightly tangy, marvelously fluffy, and delicate enough to enhance the airiness of the angel food cupcakes without overpowering.

Lemon Angel Food Cupcakes filled with raspberries and topped with whipped lemon cream

I kept the angel food cupcakes simple with a just a raspberry on top, but feel free to add blueberries dress them up for the Fourth of July or to fill some with blueberry preserves for even more red, white, and blue.

Let the choirs of angels sing!

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Raspberry Lemon Angel Food Cupcakes

Light and airy lemon angel food cupcakes with raspberry filling and a heavenly lemon whipped cream cheese frosting.


Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

For the Cupcakes



  • 1/2 cup Imperial Sugar Powdered Sugar

  • 1/2 cup cake flour

  • 5 large egg whites, at room temperature

  • 1/2 teaspoon cream of tartar

  • 1/4 teaspoon kosher salt

  • 1/3 cup Imperial Sugar Granulated Sugar

  • 1/4 teaspoon pure almond extract

  • Zest of 1 large or 2 small lemons


For the Raspberry Filling



  • 1/4 cup seedless raspberry jam


For the Whipped Lemon Cream Cheese Frosting



  • 1 1/4 cups heavy whipping cream

  • 5 ounces reduced fat cream cheese

  • Zest of 1 lemon

  • 1/4 cup Imperial Sugar Powdered Sugar

  • Fresh raspberries, for serving


Directions:

All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

25 comments

  1. Okay, I’m with you about all the choices and then…angel food? But whenever I have angel food, I’m reminded of how good it is. And yours looks super light and fluffy. Plus, we could theoretically stuff it with chocolate along with raspberry, right? :) Would that defeat the purpose?

  2. “is ‘everything’ an option?” — right there with ya, sister! lol. I agree that at first thought, Angel food cake isn’t one of my “top” dessert choices… until I bite into a piece and remember how much I l-o-v-e it! Can’t wait to try this cupcake version. The Whipped Lemon Cream Cheese frosting sounds to DIE for, too!

  3. I adore angel food cake! It’s my to when I want something light to pair with fresh fruit. These cupcakes sound like a dream!

  4. Oooooeee, what a perfect start to Friday. Light, airy sweet cake, stuffed with perfect summer fruit. Ahhh…. Happy weekend love! 

  5. Angel food cake is definitely something I appreciate more as I get older! These are so pretty! Happy happy weekend!!

  6. Angel food cake is so completely underrated! I forgot how much I loved it until now :)  And with fresh berries… mmmm… <3 Plus, that makes it a healthy dessert right? There's fruit :)

  7. Oh yummy!! These look so good!!

  8. I’m like you…love chocolate. I tried this Pinterest recipe and could totally eat the whole thing- 2 ingredients

  9. Oh my goodness, it is so hard to pick a favorite dessert! And Target is a major draw of all my spending! It’s so bad!

  10. Liz knows where it’s at! Angel food cake is the best. I actually tried to make cupcakes myself but I used spelt flour and they shrunk up into itty bitty little things! They were like one bite cupcakes, haha. Still tasted good but not pretty enough to shoot, unfortunately. 

    These look perfect though. That raspberry filling sounds amazing!

  11. You’re good. How did you know lemon is my fave! ;)

  12. They are so beautiful! Angelic cupcakes!

  13. Angel food cake is definitely something I love! These are so pretty and cute.
    And they super light and fluffy too. Have a lovely weekend ;-) 

  14. These cupcakes are fantastic!

  15. First of all, these look adorable!! Second of all….I’m like you.  When I want dessert I always pick the gooeyest, chocolatey, peanut butter, and ice cream smothered something. Rarely do I pick the fruit-flavored option.  That being said, I have been surprised quite a few times by things like lemon bars and strawberry pie.  These look like they would probably surprise me too (I think it’s because of the individual-sized portion with your own serving of frosting on top!!) :)

  16. Angel food has to be one of my top desserts too! It is so hard to just name one! 

  17. So simple and so pretty! Just lovely Erin. :)

  18. What truly beautiful cupcakes Erin! They look so gorgeous and fluffy!

  19. Thanks so much, Erin! Lovely write up and tears are in my eyes. Will make these soon! Happy 4th from the cabin!

  20. My sister’s favorite cake is also angel food cake.  Seven minute frosting.  Ugh!  But what would we bake for her birthday?   You got it.  We also served it with lemon custard ice cream.  I would scrape off the icing, blech, and load it up with the ice cream.  I think I will try these out and surprise her.  I think she will love them.  I will love them because 1. Lemon cream cheese frosting 2. Raspberry preserves.  One of the most perfect flavor blends in the world!!!  By the way, I get lemon chiffon cake for my birthday.  With the same ice cream.  And to think…I have had a lifetime addiction to chocolate.  Still do. LOL

    • You are the nicest sister Mary! I love lemon and raspberry too. I hope you and your sister both enjoy these, and ice cream is never a bad idea either :)

    • Hi Mary! I recently discovered/made custard ice cream–by accident! I set out to make peach habañero sorbet, and I found it too “icy”. So, I let it melt, then cooked it down with egg yolks and coconut oil, as recommended by my dad’s girlfriend/cooking genius. Then I froze it again. So unbelievable…

  21. These look light and fluffy!  Can’t wait to try them. 

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