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Angel Food Cupcakes with Raspberry Buttercream


Reliving the same day over and over sounds like a nightmare — until you start to realize, it means you can eat whatever you want. Sign us up! Glazed doughnuts, pecan sticky buns, strawberry milkshakes: Bill Murrary’s stuck-in-time character Phil says, bring it on. However, Rita, his love interest, serves as the voice of reason: “Don’t you worry about cholesterol, lung cancer, love handles?” He shoves an entire slice of white cake with pink frosting into his mouth to show just how much he doesn’t worry. Point: proven. The pale color and tender pliability of the cake could only be one thing: angel food, whose light-as-air batter is mostly meringue, with a bit of flour. Our Groundhog-inspired version — angel food cupcakes with raspberry buttercream — is individually portioned, so, theoretically, you could eat your cake in just one bite. Just please: don’t.    

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*To make raspberry puree, simply process fresh or thawed raspberries in a blender or food processer until smooth. Press through a fine mesh sieve, if desired. 


For the cupcakes

  • 12 egg whites
  • 1 1/2 Teaspoon cream of tartar
  • 1 1/3 Cup sugar
  • 2 Teaspoons almond extract
  • 1 Cup cake flour (unleavened)
  • 1/2 Teaspoon salt
  • Raspberries, for garnish

For the frosting

  • 1 Cup unsalted butter (1 stick)
  • 1 1/2 Cup confectioner's sugar
  • 1/2 Cup raspberry puree*
  • 1 Teaspoon almond extract


For the cupcakes

Preheat the oven to 350 degrees and line two standard-sized muffin tins with paper liners.

In a small bowl, whisk together the cake flour and salt. Set aside.

Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar until foamy and significantly increased in size. With the mixer still running, very slowly pour in the sugar. When the meringue is shiny and can form nearly stiff peaks, add the almond extract, and mix. Using a rubber spatula by hand, gently fold in the dry ingredients.

Distribute angel food batter evenly among the cupcake molds. (Each should be mostly full — you’ll get anywhere between 20 and 24 total, depending on your eggs.) Bake in oven until the tops are just starting to turn golden brown and a toothpick through the center comes out clean, about 18 to 20 minutes. Cool on wire rack before frosting.

For the frosting

To make the raspberry buttercream, beat the butter in an electric mixer until light and fluffy. With the mixer still running, add the confectioner sugar ¼ cup at a time, until the buttercream is well combined. Now slowly add the raspberry puree and almond extract. If it separates a little, don’t worry about it.

When the cupcakes are cool, top each with a generous smear of buttercream and a single raspberry for garnish.