Angel Food Cupcakes
If you’re a fan of angel food cake but crave something a bit more fun and individual, you’ve got to check out these Angel Food Cupcakes. Imagine transforming that classic, light-as-air angel food cake into adorable, single-serve treats. With just 4 ingredients, a box of angel food cake mix, heavy cream, sugar, and vanilla extra for a whipped cream frosting, these angel food cupcakes are the poster child of easy baking.
The first time I tried making these angel food cupcakes, it felt like a ‘lightbulb’ moment. When it comes to angel food cake, I often lack, well – self-control. The texture is so light and fluffy, and that feeling of eating air can easily cause an entire cake to disappear in my house. With these cupcakes portion control is built in and I love that! At least now I am aware when I am peeling off that 5th cupcake wrapper…
Angel Food Cupcakes Overview
- Cuisine Inspiration: American
- Number of Ingredients: 4 if making homemade whipped cream (2 if you opt for a tub of Cool Whip!)
- Total Cook Time: Around 27-35 minutes (12-15 minutes baking, additional time for cooling and topping)
- Primary Cooking Method: Baking
- Dietary Info: Vegetarian-friendly
- Key Flavor: Light and sweet with a hint of vanilla from the angel food cake; creamy and rich if including the whipped cream topping
- Skill Level: Beginner
Notable mentions
- Just 4 Ingredients: Who knew something as fancy-sounding as Angel Food Cupcakes could be so simple? With just four ingredients, excluding the water and optional berries (if we’re whipping up our own cream), these cupcakes are so easy to make. It’s all about maximum flavor with minimal fuss.
- Or Keep It Even Simpler: In a pinch or not feeling like playing with a mixer for a second time? Swap out the homemade whipped cream for a tub of the store-bought stuff, and you’ve got yourself a 2 ingredient cupcake recipe. Sometimes, easy does it best.
- One Bowl, Zero Stress: I love recipes that don’t leave my kitchen looking like a hurricane hit it. These cupcakes mix up in one bowl (two if you’re doing the whipped cream), making both prep and cleanup as easy as pie… or, well, cupcakes!
- Fun for the Little Bakers: And hey, if you’ve got kids, this recipe is a fantastic way to get them involved in the kitchen. It’s simple, fun, and oh-so-rewarding, especially when they get to put their own topping on.
Ingredients to make Angel Food Cupcakes
- Angel Food Cake Mix: This is our secret weapon for super easy, super fluffy cupcakes. Just pop open the box, and you’re halfway there. It’s like having a cheat code for baking.
- Water: Just plain old water, but it’s like the magic key that transforms the cake mix into a smooth batter. It’s all about keeping things simple and stress-free.
- Heavy Cream (If You’re Going Homemade): This is where the homemade whipped cream starts. It’s amazing how something so plain turns into fluffy deliciousness.
- Powdered Sugar (For Your Whipped Cream): It’s what turns your heavy cream into a sweet, cloud-like topping.
- Vanilla Extract (To Zest Up the Cream): A dash of vanilla in your whipped cream can make all the difference. It’s the secret ingredient that takes it from good to ‘where have you been all my life?’
- Fresh Berries (Optional, but Awesome): If you’re feeling a little fancy, top these cupcakes with some fresh berries. It’s not just about the taste – they make your cupcakes look like they came straight from a bakery window.
How To Make Angel Food Cupcakes With Box Mix
Diving into these cupcakes is as easy as it gets, and trust me, the payoff is a batch of heavenly treats. Check the recipe card below for full instructions and measurements.
STEP 1: PREP AND MIX THE BATTER
- Get Your Oven Ready: First up, preheat your oven. Make sure the rack is in the lower middle position – it’s the perfect spot for cupcake baking.
- Mix It Up: In a large bowl, combine the angel food cake mix and water. Start your mixer on low to get everything acquainted, then ramp it up to medium. You’re aiming for a smooth, airy mixture here.
STEP 2: FILL AND BAKE
- Fill the Cupcake Liners: Scoop your batter into the lined cupcake pans. Fill them about two-thirds of the way to give them room to puff up and become all they can be.
- Bake: Slide them into the oven and let them bake. You’ll know they’re done when the tops are golden and bounce back when gently pressed.
STEP 3: COOL THE CUPCAKES
- Let Them Chill: Patience is your friend here. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
STEP 4: MAKE THE WHIPPED CREAM
- Whip It Good: If you’re going homemade, pour the cold heavy cream into a bowl. Add powdered sugar and vanilla extract and whip until stiff peaks form. It’s like magic – cream turns into this luxurious, fluffy topping.
STEP 5: TOP AND SERVE (OPTIONAL)
- Add the Finishing Touch: Once your cupcakes are cool and ready, it’s time to get creative. Spoon or pipe the whipped cream onto each cupcake. And if you’re using berries, now’s the time to add that splash of color and freshness.
Popular substitutions & additions
- Flavor Your Whipped Cream: If you’re making your own whipped cream, why not add a flavor twist? A bit of almond or coconut extract can give it a whole new dimension.
- Use Store-Bought Frosting: In a rush or not in the mood to whip cream? Grab a tub of your favorite store-bought frosting. Vanilla, cream cheese, or even a chocolate frosting can work wonders.
- Add Citrus Zest: Brighten up the batter with some lemon or orange zest. It’s a simple addition that brings a fresh, zesty flavor to the cupcakes.
- Chocolate Chips: For a chocolatey surprise, gently fold in some mini chocolate chips into the batter before baking.
- Fruit Fillings: After baking, core a small section in the middle of each cupcake and add a dollop of fruit jam or preserve. It’s like a secret burst of flavor waiting inside.
- Chocolate Angel Food Cake Cupcakes: Feeling chocolatey? Swap out some of the angel food cake mix for cocoa powder.
- Pineapple Angel Food Cake Cupcakes: How about a tropical spin? Mix in some crushed pineapple (juice and all) into your batter. It gives the cupcakes a sweet, fruity flavor.
- Strawberry Angel Food Cake Cupcakes: For a berry-licious version, gently fold in some freeze-dried strawberries.
Tips for Making the Best Angel Food Cupcakes
- No Overmixing: When you combine your cake mix with water, mix it until just combined. Overmixing can deflate the batter, and we want to keep all that lovely airiness intact.
- Uniform Cupcake Size: Use a cookie or ice cream scoop or a measuring cup to fill your cupcake liners. This helps ensure all your cupcakes are the same size and bake evenly.
- Don’t Skimp on Cooling Time: Let your cupcakes cool completely before adding the whipped cream. Warm cupcakes can melt your topping, and we definitely don’t want that.
- Stiff Peaks for Whipped Cream: If you’re making your own whipped cream, whip until you get stiff peaks. This makes sure your cream holds up and doesn’t get runny on your cupcakes. You can add ¼ teaspoon cream of tartar in as well to help stabilize your whipped cream!.
- Check for Doneness Correctly: Angel food cupcakes are done when they’re golden and spring back when lightly touched. Avoid the toothpick test, as it’s not as reliable for angel food cake.
How to Store Angel Food Cupcakes
- Storing at Room Temperature: It’s best to store Angel Food Cupcakes in an airtight container at room temperature. They’re happiest in a cool, dry place, away from direct sunlight. If you haven’t added the whipped cream topping, they’ll keep just fine for a couple of days.
How Long Will Angel Food Cupcakes Last in the Fridge?
- Refrigeration with Toppings: If you’ve topped your cupcakes with whipped cream or fresh fruit, it’s a good idea to store them in the fridge. In a covered container, they’ll stay fresh for about 1-2 days. Just be aware that refrigeration can slightly change the texture of the angel food cake.
Can I Freeze Angel Food Cupcakes?
- Freezing Without Toppings: Yes, you can freeze the cupcakes, but it’s best to do this before adding any toppings. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to a month. When you’re ready to enjoy, let them thaw at room temperature, and then add the whipped cream or any other toppings.
What to Serve with Angel Food Cupcakes
- Fresh Fruit Salad: A colorful, fresh fruit salad can be a great sidekick to these cupcakes. The natural sweetness and acidity of fruits like berries, kiwi, or mango offer a refreshing contrast to the sweet cupcakes.
- Coffee or Tea: A cup of coffee or tea pairs wonderfully with angel food cupcakes, especially if you’re serving them as a part of a brunch or an afternoon tea. The bitterness of the coffee or the subtlety of the tea balances the sweetness of the cupcakes.
- Ice Cream: For an indulgent twist, serve a small scoop of your favorite ice cream alongside the cupcakes. Vanilla, strawberry, or even a citrus sorbet can add a lovely creamy or refreshing element.
- Dessert Wines: If you’re serving the cupcakes at a dinner party, a sweet dessert wine like a Moscato or a Riesling could be a great complement. Their sweet, fruity notes can really elevate the flavors of the cupcakes.
- Chocolate Sauce or Ganache: For chocolate lovers, a drizzle of chocolate sauce or a dab of chocolate ganache on top can add a rich and decadent touch to these otherwise light cupcakes.
- Whipped Cream Flavors: Experiment with different flavors of whipped cream. Adding a hint of orange zest, almond extract, or even a splash of liqueur to your whipped cream can offer a delightful flavor twist.
Frequently asked questions
Can I make these cupcakes without a stand mixer?
Absolutely! A hand mixer will work just fine, or if you’re up for a bit of a workout, you can even do it by hand. It’s all about getting that batter nice and smooth.
Can these cupcakes be made gluten-free?
For sure, just use a gluten-free angel food cake mix. Just keep an eye on the texture, as it might be slightly different from the traditional version.
How full should I fill the cupcake liners?
Aim to fill them about two-thirds full. This gives the cupcakes room to rise and puff up without spilling over.
Troubleshooting Angel Food Cupcakes
Cupcakes Didn’t Rise Properly:
This often happens if the batter is overmixed, which can deflate the air bubbles essential for rising. Remember to mix just until the ingredients are combined. Also, make sure your baking powder in the mix is fresh.
Cupcakes Are Too Dry:
If your cupcakes turn out dry, it might be due to overbaking. Keep an eye on them and check for doneness around the 12-minute mark. Every oven is a bit different!
Cupcakes Stuck to the Liners:
This can occur if the cupcakes are underbaked or if the liners are low quality. Try using non-stick liners or lightly spraying the inside of the liners with cooking spray.
Whipped Cream Is Runny:
Make sure your heavy cream is very cold when you start whipping it, and whip it until it forms stiff peaks. If it’s still runny, it may need more whipping time.
Cupcakes Collapsed After Cooling:
This might happen if they’re moved or handled too much while they’re still warm. Let them cool in the pan for a few minutes, then transfer them gently to a wire rack.
Cupcakes Are Chewy:
A chewy texture might be due to undermixing the batter. Make sure to beat it at medium speed for the full recommended time to achieve the right consistency.
Unevenly Baked Cupcakes:
This could be because of uneven oven temperature. Try rotating the cupcake pan halfway through baking to ensure even heat distribution.
And just like that, we’re at the end of our Angel Food Cupcakes adventure. Whether you went full-on homemade or took a shortcut with the whipped cream, the fact is, you ended up with something pretty awesome. These cupcakes are perfect for just about any occasion or no occasion at all – because sometimes, you just need a cupcake.
More Easy dessert Recipes
- Strawberry Shortcake Angel Food Cake (5-Ingredients)
- Whipped Shortbread Cookies (5-Ingredients)
- Strawberry Trifle (5 Ingredients)
- Heaven On Earth Cake
- 2 Ingredient Peanut Butter Fudge
- 3 Ingredient Oatmeal Cookies
- Angel Food Cake From Scratch (5 Ingredients)
- 3 Ingredient Flourless Chocolate Cake
I want to hear from you! If you try this easy 4 Ingredient Angel Food Cake Cupcake recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Angel Food Cupcakes
Equipment
Ingredients
- 1 box Angel Food Cake
- 1 ⅓ cups water
Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Fresh berries optional, for serving
Instructions
- Preheat oven to 350°F. Line 32-36 cupcake pans with cupcake liners.
- Add cake mix and water to the bowl of a stand mixer and mix together 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 allow to cool for a few minutes before transferring to a wire rack. Let the cupcakes completely cool.
- To make the whipped topping, add ingredients to a bowl and whip with a stand or hand mixer until stiff peaks form. Top cupcakes with whipped cream and fresh berries.
Notes
- Do not overmix, the cupcakes will be tough.
- Adjust the temp. I made a batch at 375 and 350. They both turned out fine, and the only difference was the higher temp gave a more golden top vs the low temp. For the recipe/photos, I went with the lower temp.
- Use cream of tartar to stabilize your whipped cream. Just 1/4 teaspoon can help keep the whipped cream from deflating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
