Tea Angel Food Cupcakes

18 cupcakes
1 hr

Imagine biting into a cloud or marshmallow… that’s exactly what eating these angel food cupcakes feel like – fluffy, delicate, and light!

If you don’t have a tube pan for angel food cakes, then making cupcakes is the way to go. Typical cupcake liners serve the same “non-stick” purpose that tube pans do to help the airy cake batter climb up and not collapse on itself.

The tea flavors I have tried with these cupcakes are earl grey, roasted rice green tea, and regular green tea. My favorite so far has to be earl grey! The tea flavors are subtle, but they provide an amazing fragrance. Topped with a simple whipped cream, the flavor combinations are similar to that of milk tea…who wouldn’t love that?

Angel food cakes are not easy to make and take longer to prepare than typical cakes because the process involves extra steps of blending up dry ingredients to a finer texture and whipping egg whites into a meringue. However, with practice and experience (and I promise you’ll want to make them again and again because they taste so good), you will get the hang of it!

Good luck and enjoy!

Recipe details

  • 18  cupcakes
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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Cupcake Batter

  • ** 6 large (180g) egg whites, at room temperature
  • 2 tablespoons (30g) hot water
  • 2 teabags, tea of choice
  • 1/3 cup + 4 tablespoons (120g) granulated sugar
  • ** 1/2 cup (60g) cake flour
  • 1/8 teaspoon salt
  • ** 3/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Tea Whipped Cream

  • 3/4 cups (180g) heavy whipping cream
  • 2 teabags, tea of choice
  • 1 tablespoon (12.5g) granulated or confectioner's sugar
  • ** See Notes on thebutterbunch.com


For the tea whipped cream, bring 3/4 cups of heavy whipping cream and 2 teabags to a boil in a small saucepan, stirring constantly. Take it off the heat and let it sit until cool. Place it in the fridge in the mixing bowl you’ll whip the cream in for at least an hour.
For the cupcakes: Cut open 1 of the tea bags and simmer the tea leaves in 2 tablespoons of hot water.
Preheat oven to 325°F (163°C). Line two muffin pans with non-stick cupcake liners (18-21 large cupcakes).
In a food processor or blender, pulse the sugar until more powdery, around 10 times. Set aside 1/3 cup to use in step 3, keep the rest inside the food processor.​
Pour the cake flour, remaining 1 teabag of leaves, and salt into the food processor. Pulse 5-10 times to aerate. Set aside
With an electric mixer on medium speed, whip egg whites, cream of tartar and strained tea infusion from Step 2 until foamy, about 1 minute. Switch to medium-high speed and slowly add in the 1/3 cup of sugar set aside from Step 4 and the vanilla extract. Whip until soft peaks form, about 4-5 minutes.
Sift the pulsed flour mixture into the whipped egg whites and gently fold the mixture until just fully incorporated.
Scoop the cupcake batter into cupcake liners until 2/3 full. Bake for 18-20 minutes until surfaces are golden brown and spring back when touched slightly. Flip the cupcakes upside down to cool so the air bubbles don’t collapse.
For the whipped cream: Make sure the tea-infused heavy cream is very cold, if not, let it sit in the fridge for longer. With an electric mixer on medium speed, whip the tea-infused heavy cream for 1 minute. Add the sugar slowly and whip on medium-high speed until medium peaks form, about 3-4 minutes.
Fill a pastry bag fitted with the desired piping tip, then pipe the whipped cream on top of cooled cupcakes. Enjoy!


  • For ingredient substitutions and helpful tips, check out the full blog post at thebutterbunch.com
  • https://thebutterbunch.com/tea-angel-food-cupcakes/

The Butter Bunch
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