Some people go all out on the sweets for Valentine’s Day, but since I’ve dubbed this “Love Your Body Week”, I’m going to share a fantastic recipe for a light and delicious treat that’s cheap and easy to make and won’t make you feel like a failure if you indulge a little and eat more than two or three! Sounds like perfection, eh?

red velvet angel food cake cupcake

Click here for this Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting recipe by “Real Mom Kitchen”!

I found this recipe for Angel Food Cupcakes literally just over a year ago on one of my favorite blogs (you can see my comment from last year on the page!) and absolutely loved them. I was delighted to plug the ingredients into the Weight Watchers recipe builder and find out that they only came to two pointsplus each! Angel food cake is already light and delicious as a cake, so OF COURSE it makes sense to make portion-controlled cupcakes, right? In fact, these were so good on their own that I ate most of them without any topping. And they only lasted about 5 days. I definitely ate more than two every time I went for them. Your leftover cupcakes can be turned into a trifle or parfait with fruit, curd and cool whip free, so don’t worry about the fact that this recipe makes 36. It’s going to be okay. I promise.

angel food cake trifle dessert

Click here for this blog on How to Make an Easy Trifle from “Gimme Some Oven”!

Angel Food Cupcakes (from How Sweet It Is)
Servings: 36
PointsPlus per Serving: 2


  • 12 egg whites, 4 PP
  • 1 1/2 tsp cream of tartar
  • 3/4 cup sugar, 16 PP
  • 2 tsp vanilla extract, 1 PP
  • 1 3/4 cup powdered sugar, 23 PP
  • 1 1/8 cup cake flour, 14 PP
  • 1/4 tsp salt
caramel macchiato angel food cake with caramel drizzle dessert

Click here for this Gluten-Free Caramel Macchiato Angel Food Cake recipe from “Kumquat”!


1. Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.

2. Preheat oven to 350 degrees F and place rack in the bottom third of oven.

3. Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.

4. Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients I did this in three increments.

5. Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened.


Oh, and Happy Valentine’s Day to my beautiful wife!