Angel Food Cupcakes with Strawberry Filling
User Reviews
5
Angel Food Cupcakes with Strawberry Filling
Description
This recipe transforms classic angel food cake into individual cupcakes, enhancing them with a strawberry jam filling and a whipped cream cheese frosting. The base uses egg whites beaten with cream of tartar and sugar to create a fluffy and tender crumb. Gently folding in sifted cake flour provides structure without heaviness. The cupcakes bake until light and springy, then cool before filling.
The vanilla whipped cream cheese frosting adds a creamy, tangy balance to the sweet strawberries and airy cake. Fresh strawberry slices on top bring a fresh, natural fruit note and a bright finish. The texture is soft and spongy with smooth, rich frosting and jam pockets.
The cupcakes can be stored at room temperature in an airtight container for 2–3 days. For longer storage, freeze unfrosted and unfilled cupcakes and thaw them before assembling to maintain their light texture.
Ingredients
Angel Food Cupcakes:
- 2/3 cup cake flour reduce flour to 1/2 cup if you don’t live at altitude
- 1/2 cup granulated sugar add 1/4 cup of sugar if you don’t live at altitude
- 3/4 cup egg room temperature, white
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1/4 cup strawberry jam
- 12 strawberries for topping the cupcakes
Vanilla Whipped Cream-Cream Cheese Frosting:
- 1/3 cup whipping cream cold
- 4 ounces cream cheese room temperature, low fat
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Angel Food Cupcakes
- Preheat oven to 325 degrees Fahrenheit (330 if you are at altitude).
- In a small bowl sift together the cake flour, half of the sugar, and the salt.
- In the bowl of a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on speed until they become frothy.
- Once the egg whites are frothy, turn the speed up to medium high and slowly add in the remaining sugar. Continue to beat the egg white until medium peaks form (careful not to let them become stiff).
- Remove the bowl from the mixer and gently fold in the vanilla and almond extracts.
- Sift the flour mixture over the egg whites in several batches and gently fold it into the egg whites with a rubber spatula.
- Divide the batter evenly into paper lined muffin cups, filling them almost to the top.
- Place them on the middle rack of the oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcake from the pan and cool them completely on a wire rack.
- Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.
- Fill the holes of the cupcakes with about ½ a teaspoon of the strawberry jam.
Vanilla Whipped Cream-Cream Cheese Frosting
- In the bowl of a stand mixer with the whisk attachment whip the cold whipping cream on low speed until frothy, about 1 minute. Increase the speed to high and continue to whip until soft peaks form.
- Scoop the prepared whipped cream into a clean bowl and set aside.
- Add the room temperature cream cheese, powdered sugar, and vanilla to the stand mixer bowl.
- Whip the cream cheese mixture starting on low speed and increasing to high until everything is combined and smooth, about 3 minutes.
- Add the whipped cream back into the bowl with the cream cheese mixture and whip together on high speed until stiff peaks form.
- Top the angel food cupcakes with the frosting immediately or cover and store in the fridge until ready to use.
- Finish off each cupcake with a fresh strawberry.
Notes
- Store baked angel food cupcakes in an airtight container at room temperature for 2-3 days to maintain freshness.
- Freeze completely cooled, unfrosted, and unfilled cupcakes for up to two months; thaw at room temperature before frosting and filling.
- Frost and fill cupcakes only after thawing to preserve the cupcake's texture and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 99mg | 4% |
| Potassium | 104mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 24mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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