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This is my foolproof version of Angle Food Cake Cupcakes that only takes 5 ingredients and you don't even need any eggs! Using a box mix takes little to no effort, just how I like things!
close-up shot of cupcakes topped with whipped cream and fresh berries

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My Angel Food Cake Cupcakes Recipe At A Glance

Primary Cooking Method: Oven
Number of Ingredients: 5 (6 if using fresh berries)
Total Prep Time: 1 hour and 25 minutes with cooling time
Total Cook Time: 15 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

Some days it feels like I’m running a restaurant where the critics are all under 10 and think ketchup counts as a vegetable. Between dodging the chaos of school pickups, forgotten homework, and those “what’s for dinner, Mom?”, baking something special isn’t exactly high on my to-do list.

But these angel food cake cupcakes? They’re my little baking hack. I make them with boxed 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 the result is a batch of fluffy, delicate cupcakes that taste heavenly. Some times I even go a step further and just use a can of whipped cream for the frosting … no shame!

Growing up, my Mom would get a store-bought angel food cake for special occasions, and I’d tear into it like it owed me money. These days I still grab one from the store every now and then (because life is busy), but when I really want to wow the kiddos or bring something cute to the table (or the PTA potluck), these easy angel food cupcakes are my go-to.

cupcakes topped with whipped cream and fresh berries on a wooden cutting board and a white plate

5 Ingredients to make Angel Food Cake Cupcakes

For the Cupcakes

  • 1 box Angel Food Cake Mix: I always use Betty Crocker because it’s a classic in this household, but Duncan Hines, Pillsbury, or any other brand you trust will work just as well. Just make sure it’s the kind that only requires water.

For the Whipped Cream Frosting

  • 1 cup heavy cream: If you don’t have heavy cream, use whipping cream instead. The only difference between the two is that heavy cream has a higher fat content than whipping cream.
  • 2 tablespoons powdered sugar: Besides adding a touch of sweetness, it stabilizes the whipped cream. You can DIY it by blending granulated sugar into a fine powder using a good blender (shoutout to my trusty Ninja) or food processor.
  • 2 teaspoons vanilla extract: Pure vanilla gives the best flavor. I sometimes use almond extract or lemon extract for a different take on the whipped cream.

Note: If you are like, eh I don’t want to make my own whipped cream frosting. Just grab a can of whipped cream in the fridge section at the grocery store it works just as well AND it comes with a built in piping tip so you’ll still get a design.

To Decorate

  • Fresh berries: Strawberries, blueberries, raspberries—use your favorite or whatever’s in season.

Make This Recipe Yours With Additions

  • Switch Up the Cake Mix: Try chocolate or confetti angel food cake mix for a fun twist. Confetti is perfect if you’ve got kids who think sprinkles make everything taste better.
  • Chocolate Shavings: Grab a chocolate bar and run a vegetable peeler over it. Sprinkle the shavings on top of the whipped cream, and boom—you’re a pastry chef.
  • Drizzle: A drizzle makes everything look fancy, even if you’re doing it with a spoon. So melt some chocolate or caramel and drizzle it over the cupcakes! Or use fruit syrup.
  • Mix-Ins: Stir ½ cup of mini chocolate chips or finely chopped nuts into the batter. Just fold it in gently so you don’t kill the fluff.
close-up shot of cupcakes topped with whipped cream and fresh berries on a wooden board

How to make Angel Food Cake Cupcakes

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

  1. Preheat oven to 350°F. Line 32-36 cupcake pans with cupcake liners.
  2. 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.
  3. 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.
  4. To make the whipped topping, add ingredients to a bowl and whip until stiff peaks form. Top cupcakes with whipped cream and fresh berries.

My Best Cooking Tips for Making This Angel Food Cupcakes Recipe

  1. 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.
  2. 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!
  3. 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.
  4. 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.
close-up shot of a cupcake topped with whipped cream and a fresh strawberry

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!

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.

a cupcake topped with whipped cream; additional fresh berries on a white plate

More Dessert Recipes To Try

I want to hear from you!

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!

two angel food cake cupcakes topped with whipped cream and fresh blueberries on a white plate
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Angel Food Cake Cupcakes

This is my foolproof version of Angle Food Cake Cupcakes that only takes 5 ingredients and you don't even need any eggs! Using a box mix takes little to no effort, just how I like things!
No ratings yet
Author Jackie
Servings 30 cupcakes
Course Dessert
Calories 30
Prep Time 10 minutes
Cooling Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 25 minutes

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Equipment

Electric Mixer
Cupcake Pan

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

Serving: 1cupcake, Calories: 30kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 3mg, Potassium: 8mg, Sugar: 1g, Vitamin A: 117IU, Vitamin C: 0.05mg, Calcium: 6mg, Iron: 0.01mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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