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Angel food cupcakes topped with swirls of white frosting, fresh blueberries, and sliced strawberries, arranged on a light gray surface with loose blueberries scattered around.

angel food cupcake recipe

Make soft, airy Angel Food Cupcakes in minutes! Perfect for Easter, Memorial Day, or a sweet, light treat everyone will love.

Course desserts
Cuisine American, Cupcakes
Keyword angel food cake cupcakes, Angel Food Cupcakes
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 27 minutes
Servings 36
Author momma lew

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

  1. Preheat the oven to 325 degrees.
  2. Line a muffin tin with cupcake liners (36 total)
  3. 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.
  4. Using a spoon, fill each of the cupcake liners ¾ of the way with cake batter.
  5. Bake cupcakes for 10-12 minutes, or until the tops are a bit golden brown.
  6. Transfer cupcakes to a cooling rack, and cool for one hour.
  7. 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.
  8. Rinse and dry the berries. Cut the top off the strawberries, and slice strawberries into 4 pieces.

  9. Once cupcakes have cooled, and frosting has chilled, add the frosting tip to the piping bag, and fill the bag with frosting.

  10. 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.

  11. Add one whole sliced strawberry upside down, and fanned out into the frosting, towards the back of the cupcake. 
  12. Arrange 3 blueberries in front.
  13. Refrigerate your delicious angel food cupcakes until ready to serve.

Recipe Notes

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.