Ingredients
Scale
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- Powdered sugar (optional, for garnish)
- Fresh berries (strawberries, raspberries, or blueberries, optional)
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Sift together cake flour and ¾ cup of granulated sugar in a medium bowl. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and salt, then increase speed to medium-high. Gradually add remaining ¾ cup sugar, one tablespoon at a time, until stiff peaks form. Mix in vanilla and almond extracts briefly.
- Gently fold the sifted flour mixture into the whipped egg whites in three additions, using a rubber spatula. Fold just until no streaks of flour remain.
- Spoon batter into an unlined cupcake pan, filling each cup ¾ full. Smooth tops with a spatula. Bake for 15–18 minutes, or until golden brown and springy to touch. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve plain or with powdered sugar, fresh berries, or whipped cream.
Notes
- Use room-temperature egg whites for best whipping results.
- Do not overmix the batter to keep cupcakes light and airy.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- For variations, try adding lemon zest, cocoa powder, or berry swirls.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low-fat
Nutrition
- Serving Size: 1 cupcake
- Calories: 120 Kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg