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Angel Food Cupcakes with Whipped Cream and Berries

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  • Prep 10 min
  • Total 60 min
  • Servings 30
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Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat. Recipe by Baked Bree.
Created Jan 16, 2018
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  • 1 box Betty Crocker™ white angel food cake mix
  • 1 1/4 cups water

  • 1 cup heavy whipping cream, well chilled
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla bean paste
  • 1 cup fresh raspberries
  • Icing sugar


  • 1
    Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
  • 3
    Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
  • 4
    In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
  • 5
    Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with icing sugar.

Expert Tips

  • Tip 1
    If you have extra batter and not enough muffin cups, keep the batter in the refrigerator while the cupcakes are baking and repeat the process.
  • Tip 2
    If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.

Nutrition Information

No nutrition information available for this recipe
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