Indulge in the light and airy goodness of angel food cake cupcakes topped with fresh berries and whipped cream with our easy-to-follow recipe. Perfect for any occasion, these delicious cupcakes are not only easy, but also visually stunning. Learn how to make perfect angel food cake cupcakes with our step-by-step guide and enjoy a delightful and refreshing dessert that is sure to impress.
If you’re looking for a light and airy dessert, angel food cake cupcakes are a delicious and easy option.
Angel food cake cupcakes are a light and airy variation of the classic angel food cake, making them a perfect sweet treat for any occasion. These cupcakes are not only delicious but also easy to make, and their unique texture and flavor make them a favorite among many dessert lovers.
These fluffy Angel food cupcakes are a versatile and light dessert that are a great idea to serve on many occasions. Their airy texture and subtle flavor make them perfect for summer gatherings, baby showers, bridal showers and or another special event!
We’re sharing you through the process of making perfect angel food cake cupcakes, along with tips and tricks to ensure they come out light, fluffy, and airy cupcakes that are delicious every time.
Serve the sweet angel food cupcakes as is or with your favorite toppings, such as whipped cream, fresh fruit, or a drizzle of chocolate sauce.
How to Make Angel Food Cake Cupcakes
Here’s what you will need:
- 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
Directions:
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.
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
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.
By following these tips and tricks, you can make perfect angel food cake cupcakes every time.
See Also: Delicious Cupcake Recipes | Mother’s Day Recipes | Homemade Whipped Cream | Cream Cheese Frosting
Angel food cupcakes typically bake for about 10-12 minutes in a standard oven at 350°F . However, baking time may vary depending on your oven and the size of the cupcakes.
To ensure that your angel food cupcakes are fully cooked, insert a toothpick into the center of one of the cupcakes. If it comes out clean, the cupcakes are done. If it has batter on it, continue baking for a few more minutes and test again.
It’s important not to overbake angel food cupcakes, as they can become dry and lose their light and fluffy texture. Keep a close eye on them during the last few minutes of baking and remove them from the oven as soon as they’re done.
Yes, angel food cake can be made into cupcakes! In fact, angel food cake cupcakes are a popular variation of the classic cake.
Traditionally, angel food cake is not topped with icing, as it’s a light and airy cake, but is often served on its own or with fresh fruit and whipped cream. However, if you’re looking for a way to add some extra sweetness or flavor to your angel food cake, here are a few icing options you can consider:
Whipped Cream: A dollop of whipped cream on top of an angel food cake is a classic combination. You can sweeten the whipped cream with powdered sugar and add a dash of vanilla extract or other flavorings to make it more interesting.
Lemon Glaze: A simple lemon glaze can add a tangy sweetness to your angel food cake. To make the glaze, whisk together powdered sugar, fresh lemon juice, and a bit of lemon zest until smooth. Drizzle it over the top of the cake and let it set for a few minutes before serving.
Chocolate Ganache: If you’re a chocolate lover, you can make a rich and decadent chocolate ganache to drizzle over the top of your angel food cake. Simply melt together chocolate chips and heavy cream until smooth, then pour it over the cake and let it set.
Remember, angel food cake is a delicate cake and too much heavy icing can weigh it down. So, it’s best to keep the icing light and simple to maintain the light and airy texture of the cake.
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.
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.
Supplies Needed to Bake Angel Food Cake in Cupcake Pan
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Piping Bags & Tips Set for Cake Decorating
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