Angel Food Cake Cupcakes
I make these Angel Food Cupcakes with boxed angel food cake mix (who’s got time to whip 12 egg whites to stiff peaks on a Tuesday?), top them with a simple whipped cream frosting, and sometimes I even just use a can of whipped cream for the frosting … no shame!
Angel Food Cake Cupcakes With Whipped Cream Frosting Recipe
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Equipment
Ingredients
- 1 box Angel Food Cake
- 1 ⅓ cups water
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- fresh berries for serving
Instructions
- Preheat oven to 350°F. Line 32-36 cupcake pans with cupcake liners.
- Add cake mix and water to a large bowl and mix together with an electric mixer on low speed for 30 seconds. Increase speed to medium and continue mixing for another 1 minute.
- Divide the batter into the prepared cupcake pan, about ⅔ full. Bake for 12-15 minutes until the tops are golden and are no longer sticky to the touch. Remove from the oven and cool for a few minutes before transferring to a wire rack until completely cool.
- To make the whipped topping, add ingredients to a bowl and whip until stiff peaks form. Top cupcakes with whipped cream and fresh berries.
Notes
- Skip Greasing the Liners: Whatever you do, don’t grease your cupcake liners! The batter needs to stick to the sides so it can rise properly.
- Beat the Batter Like You Mean It: Angel food cake is all about being light and fluffy, so don’t stop mixing until you see a ton of air bubbles in the batter. This is one of those (rare) times when over-mixing isn’t a bad thing—get that air in there!
- Keep the Cream Cold: Cold cream whips faster and holds better. Pop your heavy cream in the fridge until you’re ready to use it, and if your kitchen is hot, chill the bowl and beaters too.
- Pipe Like a Boss: To make your whipped cream look as amazing as it tastes, use a piping bag with a star tip. Start at the edge of the cupcake and swirl inward. Don’t have a piping bag? Use a sturdy plastic bag with the corner snipped off. Been there, done that.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Angel Food Cake Cupcakes recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
How to Store Unfrosted Angel Food Cake Cupcakes
Unfrosted Cupcakes: Place the cupcakes in an airtight container and store them at room temperature for up to 2 days or in the fridge for 4 days. Make sure they’re completely cool before storing to prevent condensation (aka soggy cupcakes).
In the Freezer:
- Unfrosted Cupcakes: Wrap each cupcake in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. To thaw, let them sit at room temp for about 2 hours.
How to Store Angel Food Cupcakes with Whipped Cream Frosting
Unfrosted Cupcakes: Frosted cupcakes should always be stored in the fridge in an airtight container. They’ll stay fresh for up to 2 days but are best enjoyed fresh.
In the Freezer:
- Unfrosted Cupcakes: While you can freeze them frosted, the whipped cream may lose some of its texture as it thaws. If you do freeze them, arrange the frosted cupcakes on a tray to freeze until solid, then transfer them to a freezer-safe container. Thaw them in the fridge overnight before serving… And pray the whipped cream hasn’t melted!
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
Why did my angel food cupcakes sink?
If your cupcakes fell flat it’s probably because the batter didn’t have enough air whipped into it. Also, hands off the oven door while they’re baking—opening it too soon is a surefire way to deflate them.
Should I cool the cupcakes upside-down?
Nope! Unlike a full-size angel food cake that needs to cool upside-down to avoid collapsing, cupcakes are small enough to hold their shape on their own.
How do I transport frosted cupcakes without a whipped cream disaster?
You guys… Whipped cream frosting can be a total diva when it comes to travel. Use a cupcake carrier or pop each cupcake into a sturdy plastic cup to keep them upright. Also, keep them cool during the trip (hello, ice packs!) so the whipped cream doesn’t turn into a puddle before you get there.
