Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting

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    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!

    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!

    I’ve ordered a bunch of loungewear lately and I think I’m just subconsciously preparing myself for the cooler weather. I live in leggings and flowy tops in the Fall/Winter (probably partly to hide all the hibernation eating I do, haha). The cold weather just makes me not want to do anything but curl up on the couch with a good book! I have a feeling that this Fall/Winter I will be devouring a ton of books. Just within the past year, I’ve been way more into reading than I ever have in my entire life. Jason says it’s because when we were young, we were forced to read books and that no one likes getting forced to read something and then writing a report about it or figuring out what the metaphors are. Now that you have a choice in what books to read, you end up reading more because it’s enjoyable to you. Makes sense!

    Anyway, so some of these shirts that I’ve ordered have strings on either side of them near the armpits. Has anyone ever figured out what they are?! I have them on a bunch of my dresses and I guess it’s for hanging them on hangers?? But why can’t you just hang them regularly on the hangers by the straps or just hang a shirt normally..why do you have to use those string things? I find them so annoying cause they keep popping out when I’m wearing dresses or shirts. I have to keep putting them back into my shirt/armpit. Awkward. So yeah, I tend to just cut them off whenever I get shirts/dresses with them. Or maybe I shouldn’t? Haha, what am I missing here, people?!

    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!


    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!

    A while back, I made coconut crème brûlée and I had a bunch of egg whites leftover. I freezed them in a plastic container and labeled them “five egg whites” so I knew exactly how many there were in there cause I knew I’d probably forget months later. Anyway, so every time I opened the freezer, I would see these egg whites staring back and me and I really wanted to use them for something. I knew it’d probably be angel food cake something since that’s made with mostly egg whites but to find a recipe that used specifically five egg whites was hard. I opted to make angel food cupcakes with six egg whites because using one extra egg wasn’t that big of a waste. I found Jaclyn’s angel food cupcake recipe that she adapted from Alton Brown and I decided to make them into pink lemonade angel food cupcakes with a marshmallow frosting!

    These pink lemonade angel food cupcakes are light as air and the marshmallow frosting is equally light and fluffy! I hope you’ll make them and enjoy them as much as we did :) I had to bring a bunch to my Pure Barre ladies because I did not want 18 cupcakes just hanging out in our kitchen ;)

    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!


    Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting

    Light and airy pink lemonade angel food cupcakes with marshmallow frosting are a fun twist on the classic angel food cake!
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 18
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    For the cupcakes

    • 3/4 cup + 2 tablespoon granulated sugar
    • 1/2 cup cake flour
    • 1/4 teaspoon salt
    • 6 egg whites, at room temperature
    • 2 1/2 tablespoon warm water
    • 1/2 teaspoon lemon extract
    • 3/4 teaspoon cream of tartar
    • 3-4 drops of red food coloring

    For the marshmallow frosting

    • 4 egg whites, you can freeze the yolks for later use in a creme brulee
    • 1 cup granulated sugar
    • 1/2 teaspoon cream of tartar
    • 1 teaspoon lemon extract


    • Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with baking cups and set aside.
    • In a small food processor, pulse the granulated sugar until it's super fine. If you don't want to do that, you can also buy castor sugar. Sift HALF of the sugar, cake flour, and salt into a medium bowl.
    • In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, warm water, lemon extract, and cream of tartar for about 2 minutes.
    • While the mixer is on medium speed, carefully add the remaining granulated sugar to the mixture then beat until medium peaks form. Remove the bowl from the stand mixer and dust the top of the egg mixture with some of the flour mixture. Using a spatula, gently fold the flour mixture with the egg white mixture until it's all combined. Repeat until all the flour mixture has been incorporated. DO NOT dump all the flour mixture in at once. That will not create a light and fluffy batter.
    • After all the flour mixture has been incorporated, add 3-4 drops of red food coloring to the batter and gently fold it together.
    • Divide the batter evenly amongst the prepared muffin pan, filling each until nearly full.
    • Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool completely on the baking rack before frosting.
    • While the cupcakes are cooling, to make the marshmallow frosting, put egg whites, sugar, and cream of tartar in a heatproof bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar has dissolved and egg whites are warm to the touch, about 5 minutes.
    • Return bowl to the stand mixer and using the whisk attachment, beat mixture on low then increasing the speed gradually to high until stiff, glossy peaks form. Add the lemon extract and whisk some more to incorporate.
    • Frost the cooled cupcakes with the frosting.
    • Store cupcakes in an airtight container for up to 3 days.


    Cupcake recipe adapted from Cooking Classy and marshmallow frosting recipe from Martha Stewart


    Julie Wampler of Table for Two
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  • Taylor @ Food Faith Fitness says:

    I thought I was the only one that was confused by those weird string things! I tried hanging up a dress by them and it was totally awkward. WHAT ARE THEY FOR?
    One thing in life is certain though, that these cupcakes are being shoved in my face. These are gorg! Pinned!

  • Katrina @ Warm Vanilla Sugar says:

    Such a fun flavour for a cupcake! Yum!

  • Tieghan says:

    These are just so cute! Loving that cloud of delicious frosting!

  • marla says:

    These pink cupcakes are delightful!!! Lemonade is genius!

  • amanda @ fake ginger says:

    Oh my gosh, I *hate* those strings. I cut them off pretty much everything except sweaters because hangers tend to stretch my sweaters out. Ugh. You’d think they’d come up with some better technology besides long strings that pop out when you’re wearing the shirt!

    Love these cupcakes! They’re the perfect summer cupcakes!

  • Rachel @ Baked by Rachel says:

    These cupcakes are too darn cute! I don’t blame you for not wanting them all left around taunting you ;) I can’t stand those straps either btw and on occasion have cut them off too.

  • DessertForTwo says:

    Angel food cake from scratch? You the best, lady!

  • Lauren @ Climbing Grier Mountain says:

    These cupcakes are adorable!! And I am a sucker for marshmallow frosting!

  • Maria says:

    So pretty!

  • Kelly says:

    These look so light and summery! I also fall victim to the winter hibernation snacking – thank goodness for yoga pants! I read a report that we’re in for another colder-than-average winter here in the Mid-Atlantic, so I may have to go stock up on more yoga-wear!

  • Naomi says:

    These are adorable! I love flavor profile!!

  • Heather Christo says:

    lol! you are so funny Julie! Those are for hanging. It just means that the fabric is prone to getting stretched or permanently altered by the hanger- or that if it has a big neck opening or spaghetti straps it is more support. If you don’t use them, just snip them off. these cupcakes are the cutest things ever!!

    • Julie says:

      Omg. I feel like the angels are singing ‘ahhhhh’ and the clouds are opening up and the sun is shining through. THANK YOU. Hahahaha I totally didn’t get those strings.

  • Gaby says:

    So smart to freeze those extra egg whites! Love these cupcakes- amazing!!

  • Cookin Canuck says:

    Bring on the leggings and jeans…I am so ready for fall. These are the prettiest little cupcakes. They’d be perfect for a baby shower.

  • Stephanie @ Girl Versus Dough says:

    SO FLUFFY. I want like five right now!

  • Rachel says:

    I absolutely HATE those strings! I never use them, unless it’s a strapless top or dress. I always cut them out too. So annoying! These cupcakes look AMAZING! Beautiful photos, as always :)

  • Alice @ Hip Foodie Mom says:

    oh my gawd, Julie. . you are hilarious! Glad to see Heather shed some light . . I usually snip mine off most of the time unless they are really needed when hanging something . . love these cupcakes. so perfectly pink and beautiful!

  • Kelly @ Trial and Eater says:

    Those strings always just get in the way! Sometimes I even cut them off, they bug me so much. I agree about the reading thing, it’s much more enjoyable as an adult when you get to pick what to read (and no book reports!) I’d like to have a plate full of these cupcakes next to me while I read, right now!

  • Jessica @ Sweet Menu says:

    What beautiful cupcakes! I just love the soft pink cake and the fluffy frosting – divine!

  • Graham @ Glazed & Confused says:

    These look insane! So crazy light and airy with that beautiful marshmallow frosting on top!

  • Kristi @ Inspiration Kitchen says:

    I love everything about the title of this post – it sounds so sweet an innocent. :-) Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting? Put a tiara on that! I love it. And those shirt things? Ugh. I can’t stand them – I cut them out too! I don’t need that hanging out of my shirt when I least expect it. Hahaha!

    • Nicola says:

      They look tasty – but cupcakes have their own type of flour? – never seen it here in Australia will have to go on a more dedicated search of the baking aisle.

      • Julie says:

        Hi Nicola – not all cupcakes have their own type of flour but for lighter textured cupcakes, such as this one, you’ll need cake flour. If you can’t find it in Australia, you can make your own cake flour! Here is a great blog post from a friend on how to make your own cake flour and why it’s important to use in recipes that call for it: – I hope that helps you out! :)

  • TeoBucatar says:

    Absolutely beautiful shot ! Love the color palette, light and the composition.
    All of that looks amazing.

  • Nicola says:

    Sorry Kristi @ Inspiration Kitchen that was meant to be a general comment,

  • Marta @ What should I eat for breakfast today says:

    I just cut them off, so much easier ;) beautiful cupcakes <3

  • Lauren at Keep It Sweet says:

    Leggings and flowy tops are the bext fall/winter attire! And I agree, it definitely is good for hiding some of the extra comfort food:-) These cupcakes look so pretty and refreshing!

  • Christine says:

    Hi Julie,
    Christine here from New Zealand. I have a question and it may sound silly but over here we have different names for some products. So, here goes…… is Lemon Extract the same as Lemon Essence? The one I have is made with water and lemon oil plus other additives. It is yellow so will it cause a problem with the colours of the cupcake or the frosting? Should I use lemon juice instead?

    I hope to make these today for an after school get together with my son’s best friend’s family.

    I love your blog, use your recipes a lot and have never had a negative comment.

    Thanks for all you do and take care

    • Julie says:

      Hi Christine! You’re so sweet! Lemon extract over here is clear so the lemon essence you have over there might taint the color of the cupcakes and frosting. Lemon juice probably won’t work in the angel food cupcake because of the acidity so I don’t want it to curdle anything and mess up the texture. Lemon juice in the frosting would probably be ok. Hope this helps a bit!

      • Christine says:

        Me again Julie, Just thought I would let you know that I made these cupcakes, they were lovely and a hit with all. I didn’t take the credit for them though so there may be a few more people checking out your blog.
        I did use the yellow lemon essence but the cakes were still pink and the marshmallow frosting was white.
        I had frosting left over which I put in the fridge and ate with a spoon…..!! Probably shouldn’t have admitted that.
        Thanks for the great ideas.

        • Julie says:

          Thanks for coming back to let me know how it ended up! I’m so glad it worked out for you and thank you for spreading the word of my blog! :)

  • Francesca says:

    Hear you on the flowy winter things – im stocking up on labor day sale stuff today :) These look lovely and fluffy!

  • Danielle says:

    My sister always requests Pink Lemonade Cake on her birthday. I’ll be trying these for the next one!

  • Chantelle & The Teddy Bears says:

    These cupcakes not only sound delicious but they are also so pretty! Perfect to serve at a party! Thanks so much for sharing this recipe :)

  • Vera Zecevic – Cupcakes Garden says:

    Hi Julie, I’ve featured your gorgeous Pink Lemonade Cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  • Zoe Wegemer says:

    I tried to make these a couple times, and it didnt work out very well. I didnt see any peaks on either the frosting or the batter, and I tried several times making sure to keep them cool and make sure there was no egg yolk in it. When baked they turned out a bit dense and the frosting wouldn’t stick up like you showed in the pictures. What do you think I did wrong?

    • Julie says:

      If you didn’t see peaks on either the frosting or batter, then you would’ve need to whip it longer and gently fold (not mix) the flour with the egg mixture, which is probably why your cupcakes turned out dense. The frosting will stick up the the longer you whip it. Are you using a hand mixer or stand mixer?

      • Zoe Wegemer says:

        I used a stand mixer. I used the mixer to mix the flour in, instead of folding it which probably made it worse. Oops!

        • Julie says:

          Yeah, you deflated the batter then if you did that. Folding keeps the batter light and airy. In the directions, it says to remove the bowl from the stand mixer and use a spatula to do the folding.

  • Mariana says:

    Hi! I came across this today while I was surfing for mini cupcake recipes. I love the lemon and marshmallow idea. What kind of adjustments do you think I’d have to make for a mini version? The cupcake liners are only 1.25″ wide at the bottom. Thanks!

    • Julie says:

      I’m not quite sure for mini cupcakes, but maybe halve the recipe since the liners are so tiny? You might still end up with quite a few! This recipe was intended for regular cupcake size!

      • Mariana says:

        Thanks. I actually want to make a supersized pan of 48, so I will probably double the recipe (with extra batter for home munching!), and bake them for less time. I will let you know what the final outcome is!

  • Food, Faith, and Other Fabulous Finds says:

    These turned out really tasty and were my best attempt at an angel food cake so far. Thank you so much for saving me from another fail!

  • Julia says:

    AAAH-MAZING thank you! Posted on my Instagram @juliapetreski and everyone wants the recipe

  • Suzannah says:

    Your cupcakes are amazing. I am so inspired!

  • George says:


  • Amy says:

    So first off, these are AMAZING! And the frosting is so much better than jet puff, or any other regular frosting, it’s the perfect complement not only to these cupcakes but anything you could dream up! I was just wondering though, does it need to be refrigerated if I’m not going to use it right away?
    Thanks for the great recipe ?

    • Julie says:

      They should be fine not refrigerated but I wouldn’t go longer than 3 days of it sitting out.

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