1-Preheat your oven: preheat your oven to 375 degrees Fahrenheit and line a cupcake pan with paper liners. This sets the stage for even baking and helps your cupcakes release easily later. Double-check that your oven is at the right temperature to avoid any surprises.

2-Whisk together dry ingredients: in a medium bowl, whisk together ⅔ cup powdered sugar, ½ cup cake flour (or the substitute), and 1 tablespoon cornstarch; set aside. This mixture forms the base that gives your cupcakes their tender structure, so mixing it well is key.

3-Combine wet ingredients: in a clean, dry, grease-free large bowl, combine ¾ cup egg whites, ¾ teaspoon cream of tartar, ¾ teaspoon vanilla extract, ⅛ teaspoon almond extract (if using), and ⅛ teaspoon salt. Beat on low speed until combined, making sure everything blends smoothly before ramping up the speed.

4-Add sugar gradually: Increase the mixer speed to high and gradually add ½ cup granulated sugar, one tablespoon at a time, mixing for about 20 seconds between each addition, until stiff peaks form. The mixture should be glossy, thick, and hold its shape this step is crucial for that light and fluffy angel food cupcakes texture, so take your time.

5-Fold flour mixture into egg whites: Gently fold the flour mixture into the egg white mixture until just combined, avoiding over-mixing to prevent dense cupcakes. This careful step keeps the air in the batter, which is what makes these so special.

6-Divide and bake batter: Divide the batter evenly into the cupcake liners, filling them generously to avoid shrinking, and smooth the tops if desired. Pop them into the oven on the center rack for 16 minutes, or until the tops spring back when touched and any cracks appear dry.

7-Cool cupcakes: Turn off the oven, open the door a few inches, and let the cupcakes cool inside for 15-20 minutes. After that, remove them from the oven and let them cool completely in the pan; use a butter knife to loosen them if they stick.

8-Prepare topping and serve: For the topping, beat 1 ½ cups heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then add the whipped cream by dolloping or piping it onto the cupcakes just before serving. This recipe makes about 12 angel food cupcakes and takes roughly 40 minutes total, including prep and cooling time.