Comments on: Angel Food Cupcakes

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 17:03:15 +0000

In reply to Keana. Hi Keana! I personally always prefer fresh, but I think these will work to be frozen in advance. :)

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 16:50:47 +0000

In reply to Carrie Algozzini. Thank you so much for trying my recipe, Carrie! I'm so glad you enjoyed them! :)

By: Carrie Algozzini

Carrie Algozzini — Sat, 04 Jul 2026 01:12:04 +0000

turned out great with some mixed fruit compote.

By: Keana

Keana — Fri, 03 Jul 2026 01:48:12 +0000

Just wondering if I make these in advance, do they do ok in the freezer? Or should I just make them fresh right before?

By: Noah

Noah — Sun, 28 Jun 2026 18:51:05 +0000

I love this and I actually used 2 cracked egg whites and then used Bob Evans 100% pure egg whites carton, and it worked. Make sure the only ingredient is egg whites when buying.

By: Patrick

Patrick — Thu, 07 May 2026 22:44:30 +0000

I added 1 teaspoon unflavored gelatin and whisked 1 ½ Tablespoons cold water. And added it to the whipped cream frosting to stabilize it (after whipping it).

By: Sam Merritt

Sam Merritt — Tue, 31 Mar 2026 01:47:33 +0000

In reply to Jaya. Thank you so much for trying my recipe, Jaya! I'm so glad you enjoyed them so much! :)

By: Jaya

Jaya — Mon, 30 Mar 2026 21:51:53 +0000

Very light and fluffy. For me, I had clumps, but that’s because I did not sift the cake flour and the powdered sugar. Overall, it was the cupcake version of a meringue, and it’s a 10/10!

By: Sam Merritt

Sam Merritt — Tue, 13 Jan 2026 20:23:28 +0000

In reply to Mike. You're welcome, Mike! Thank you so much for trusting and using my recipes. :) I truly appreciate your support and I'm so glad you've been enjoying everything. :)

By: Mike

Mike — Mon, 12 Jan 2026 01:11:03 +0000

These were not what I expected as a traditional Angel Food, but they were amazing! the meringue top reminds me of a Key Lime Pie crust and I think they’d be amazing with your Key Line filling! I will try it soon!

Thank you for easy to follow recipes and delicious sweet and savory foods! You’re explanations of the why and what have taught me so much in the last year or so since I’ve taken up cooking and baking!

By: Sam Merritt

Sam Merritt — Tue, 30 Sep 2025 01:30:03 +0000

In reply to Isabel. I'm so glad you enjoyed them so much, Isabel! :)

By: Isabel

Isabel — Mon, 29 Sep 2025 15:16:06 +0000

This recipe is amazing!
I was also able to make them as mini cupcakes. I baked them at 375 for 10-13 minutes, and cooled them for 15 minutes in the oven. They worked out great!

By: Sam Merritt

Sam Merritt — Mon, 01 Sep 2025 01:11:58 +0000

In reply to Janice Bradley. I'm so sorry to hear you had this problem, Janice! Is your oven running hot? Were you cavities filled enough?

By: Janice Bradley

Janice Bradley — Sun, 31 Aug 2025 20:13:25 +0000

375 degrees was too high and the cupcakes were way to dark – almost burnt.

By: Chelsea

Chelsea — Wed, 27 Aug 2025 14:37:46 +0000

Thank you for putting the ingredients list in with the recipe instructions!!! Why doesn’t everybody do this! Its so annoying to have to scroll up and down when you are trying a recipe. You are a genius!

By: Sam Merritt

Sam Merritt — Thu, 17 Jul 2025 15:18:53 +0000

In reply to Tara. Hi Tara! The most likely reasons for sinking would be not whipping the egg whites fully to stiff peaks, over-mixing the batter when folding the meringue and flour mixture together, underbaking, or not allowing the cupcakes to cool slowly. :(

By: Tara

Tara — Mon, 07 Jul 2025 21:07:39 +0000

followed recipe exactly (weighed ingredients), including cooling instructions. cupcakes looked great until they cooled – shrank some in cooling oven but shrunk in more, pulling liner with them as they finished cooling. ate them anyway (with fresh berries). flavor was fine just not the light fluffy angel food cake texture I’d hoped for! need stiffer liners? other ideas?

By: Anya

Anya — Sat, 05 Jul 2025 22:07:42 +0000

These didn’t work well for me. I could taste the cornstarch in them. I weighed all of the ingredients that had metric measurements. I also found that they shrank back quite a bit during cooling, though I followed the instructions for leaving them in the oven with the door cracked for 15–20 min, followed by the counter. I came back to them 5 or 10 minutes after removing from the oven, and that’s when I noticed significant shrinking.

As for oven temp, my oven runs true to temperature, but I used a dark cupcake tin. Given another reviewer’s issues at 375, I decided to lower my oven temp to 350 (lowering it 25 degrees is something I’ve seen recommended anyway when using dark baking tins). They baked for 16 minutes at 350 and were done at that point.

By: Sam Merritt

Sam Merritt — Mon, 30 Jun 2025 14:44:18 +0000

In reply to Briana. I'm so sorry to hear this happened, Briana! It sounds like your oven is running hot. :( Do you have an oven thermometer to make sure it's accurate? Did you bake them on the center rack?

By: Briana

Briana — Sun, 29 Jun 2025 19:37:33 +0000

375 was too hot… They burned within 9 minutes on the bottom and top. They were supposed to be for a birthday party today…

By: Sam Merritt

Sam Merritt — Tue, 17 Jun 2025 14:07:30 +0000

In reply to Tilly. I hope you love them! :)

By: Tilly

Tilly — Tue, 17 Jun 2025 12:42:42 +0000

I will be making these soon! Will be perfect for just my husband and I! I totally agree with the person above…. Thank You for putting the ingredients in the instructions!! Can’t wait to make these! Thank You!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 11 Jun 2025 20:28:16 +0000

In reply to Tina. So happy they turned out so nicely for you, Tina! Thanks for using our recipe

By: Tina

Tina — Tue, 10 Jun 2025 20:34:19 +0000

I have made angel food cake before and it is really good homemade but a LOT of work . I made these cupcakes and followed the recipe exactly as written . And I definitely agree that you should pile the batter as high as possible – use all the batter to make the 12 cupcakes . They turned out so good -moist with a lovely crust on top . I plan to slice them in half and serve with strawberries and whipped cream.

By: Sam

Sam — Fri, 21 Feb 2025 18:55:53 +0000

In reply to Debbie. I'm so glad you enjoyed it so much, Debbie! :)