Angel Food Cupcake Recipe
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Angel Food Cupcake Recipe
Description
This Angel Food Cupcake Recipe starts with a box of angel food cake mix prepared per package directions. The batter is portioned into many muffin liners and baked to develop a golden-brown dome while remaining light and spongy. Cooling briefly in the pan before removing ensures they hold their shape.
The frosting combines vanilla pudding mix with pineapple juice and whipped cream, creating a smooth, fluffy topping that adds moisture and richness without heaviness. Fresh berries placed on top bring a natural sweetness and slight tartness, enhancing the visual appeal and flavor contrast.
The cupcakes make an individual-sized dessert ideal for parties or casual treats. Their combination of airy texture and creamy, fruity topping highlights classic angel food cake characteristics in a convenient format.
Ingredients
- 1 oz. angel food cake mix box
- 1/2 cup pineapple juice
- 1 .4 ox. vanilla pudding mix box
- 3 cups Whipped Cream
- 2 cups berries assorted
Instructions
- Preheat oven to 375.
- Prepare cake as directed on package. Pour batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
- Cool cupcakes in pan for 5-10 minutes then remove and cool.
- In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes.
- Top with assorted berries and mint leaves if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 145mg | 6% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.