These angel food cupcakes from a box mix are perfect for any occasion, offering the same fluffy texture and sweet flavor of the classic recipe in a convenient, individual size.
Why You’ll Love Angel Food Cupcakes
This cupcake recipe is loved because of their light and fluffy texture. Their delicate taste is both subtly sweet and mildly vanilla-flavored. These light and airy cupcakes, practically melting in your mouth.
Compared to many other desserts, angel food cake cupcakes are lower in calories and fat, making them a great choice if you’re looking to indulge without overindulging
These cupcakes can be enjoyed plain or dressed up with various toppings and fillings. Fresh berries, whipped cream, or a drizzle of chocolate all complement the delicate flavor of the cake.
How do you make Angel Food Cupcakes?
Here’s what you will need:
Directions:
Pre-heat oven to 325 degrees.
Line a muffin pan with paper liners (36 total)
Add angel food cake mix and water in a large mixing bowl with an electric mixer and beat on low speed for 30 seconds, then medium speed for 1 minute.
Spoon the batter into the paper-lined muffin cups, filling each about three-quarters full. Smooth the tops with a spatula to ensure even baking.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Avoid opening the oven door while baking to prevent the cupcakes from collapsing.
Transfer cupcakes to a cooling rack, and cool for one hour.
While the cupcakes are cooling, add the frosting and whipped topping to a medium bowl, and stir until combined. Refrigerate the whipped cream frosting for 1 hour.
Rinse and dry the berries. Cut the top off the strawberries, and slice strawberries into 4 pieces.
Once cupcakes have cooled, and frosting has chilled, add the frosting tip to the piping bag, and fill the bag with frosting. Start on one outer edge of the cupcake, moving in a clockwise direction in a circle around the cupcake to meet the frosting, then into the center.
Add one whole sliced strawberry upside down, and fanned out into the frosting, towards the back of the cupcake.
Arrange 3 blueberries in front.
Refrigerate your delicious angel food cupcakes until ready to serve.
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angel food cupcake recipe
Ingredients
- 1 box Angel Food cake mix
- 1 ⅓ cup water
- 2 - 16 oz cans vanilla frosting
- 8 oz tub whipped topping
- 36 fresh strawberries
- 108 fresh blueberries
Instructions
Preheat the oven to 325 degrees.
Line a muffin tin with cupcake liners (36 total)
Add angel food cake mix and water in a large mixing bowl with an electric mixer and beat on low speed for 30 seconds, then medium speed for 1 minute.
Using a spoon, fill each of the cupcake liners ¾ of the way with cake batter.
Bake cupcakes for 10-12 minutes, or until the tops are a bit golden brown.
Transfer cupcakes to a cooling rack, and cool for one hour.
While the cupcakes are cooling, add the frosting and whipped topping to a medium bowl, and stir until combined. Refrigerate the whipped cream frosting for 1 hour.
Rinse and dry the berries. Cut the top off the strawberries, and slice strawberries into 4 pieces.
Once cupcakes have cooled, and frosting has chilled, add the frosting tip to the piping bag, and fill the bag with frosting. Start on one outer edge of the cupcake, moving in a clockwise direction in a circle around the cupcake to meet the frosting, then into the center.
Add one whole sliced strawberry upside down, and fanned out into the frosting, towards the back of the cupcake.
Arrange 3 blueberries in front.
Refrigerate your delicious angel food cupcakes until ready to serve.
Enjoy!
Notes
How to Store Angel Cake Cupcakes
These need to be stored in the refrigerator until serving because of the whipped cream in the frosting, and the fruit. If not refrigerated, the frosting will sink, and berries will slide.
For Best Results When Making Angel Food Cupcakes Recipe
It's important to let the egg whites come to room temperature before whipping them. Cold egg whites will not whip up properly and may result in a flat or dense cupcake.
Whip the egg whites until stiff peaks form, this is a must to achieve a light and airy texture in the cupcakes. When you lift the beaters out of the egg whites, they should hold a firm peak without flopping over.
To avoid deflating the egg whites, it's important to fold the flour mixture into the egg whites gently using a rubber spatula. Be careful not to overmix or stir too vigorously, as this can cause the cupcakes to become dense.
Angel food cake cupcakes tend to stick to the pan, so it's important to grease the pan well with cooking spray or vegetable oil. You can also use cupcake liners to prevent sticking.
Once the cupcakes are done baking, remove them from the oven and turn the cupcake pan upside down on a wire rack. This helps to prevent the unfrosted cupcakes from collapsing and maintains their fluffy texture.
Can you freeze angel food cake cupcakes?
Yes, you can wrap these angel food cupcakes. Wrap each cupcake individually with plastic wrap before placing them in an airtight container.
When you're ready to enjoy the cupcakes, remove them from the freezer and let thaw at room temperature for a few hours. It's important not to try to microwave or heat up the cake too quickly, as this can cause it to become tough or rubbery.
It's worth noting that while angel food cake can be frozen, it may lose some of its texture and lightness in the process. For this reason, it's best to consume it within a few months of freezing it.