If you are searching for a delightful and airy dessert, the Angel Food Cupcakes with Whipped Cream and Berries Recipe is an absolute gem you’ll want to try. These cupcakes boast a light, spongy texture that melts in your mouth, perfectly complemented by the rich, velvety whipped cream and the bright burst of fresh berries. This recipe transforms a classic angel food cake into charming individual treats that are as stunning to look at as they are delicious to eat, making them a perfect choice for gatherings, celebrations, or simply treating yourself on any day.
Ingredients You’ll Need
Though the ingredients list might look simple, each one plays a crucial role in bringing this recipe to life, contributing unique flavors, textures, and visual appeal that make the Angel Food Cupcakes with Whipped Cream and Berries Recipe truly special.
- Betty Crocker™ Angel Food Cake Mix (16 oz): The foundation of these cupcakes, this mix provides a delicate crumb and heavenly lightness that is essential to angel food cake.
- Water (1 1/3 cups): Hydrates the cake mix to create the perfect batter consistency.
- Heavy whipping cream (1 cup, well chilled): Whipped into soft peaks, this cream adds lushness and a smooth texture that balances the cake’s lightness.
- Granulated sugar (2 tablespoons): Sweetens the whipped cream just enough to enhance the natural flavors without overpowering.
- Vanilla bean paste (2 teaspoons): Lends a rich, aromatic vanilla note with those charming vanilla specks that make the whipped cream irresistible.
- Fresh raspberries (1 cup): Offers a sweet-tart burst and vibrant red color that livens up the cupcakes.
- Fresh blueberries (1 cup): Adds a juicy pop and pretty blue hue that complements the raspberries beautifully.
- Powdered sugar: A delicate dusting on top that adds a touch of elegance and subtle sweetness.
How to Make Angel Food Cupcakes with Whipped Cream and Berries Recipe
Step 1: Prepare Your Oven and Muffin Cups
Start by heating your oven to 375°F, the perfect temperature to achieve those golden brown tops with a soft and airy interior. Place paper baking cups in each of 30 to 36 regular-size muffin cups to prevent sticking and make cleanup a breeze.
Step 2: Mix the Batter
In a large bowl, combine the angel food cake mix and water. Use an electric mixer starting on low speed for 30 seconds to briefly combine, then increase to medium speed and mix for one full minute. This step activates the ingredients and ensures a smooth batter without overmixing, which is essential for that delicate angel food texture.
Step 3: Bake the Cupcakes
Pour the batter into each prepared muffin cup, filling them about three-quarters full. This gives the cupcakes enough room to rise beautifully without overflowing. Bake them for 12 to 20 minutes or until they have a lovely golden brown color and the top surface feels dry with small cracks. Once baked, carefully remove them from the muffin cups and transfer to a cooling rack to cool completely.
Step 4: Whip the Cream Topping
While the cupcakes cool, whip the chilled heavy cream in a medium bowl using an electric mixer. Begin on medium-high speed until it slightly thickens, then reduce the speed and gently mix in the granulated sugar and vanilla bean paste. Boost the speed again and continue whipping until stiff peaks form—this luscious, creamy topping is the highlight of the Angel Food Cupcakes with Whipped Cream and Berries Recipe, enhancing every bite with richness and vanilla aroma.
Step 5: Decorate and Garnish
Fill a decorating bag fitted with a large star tip with the freshly whipped cream, then pipe generous swirls atop each cooled cupcake. Finally, crown each one with fresh raspberries and blueberries, and finish with a light sprinkling of powdered sugar. The result is a stunning dessert that tastes like a little piece of heaven.
How to Serve Angel Food Cupcakes with Whipped Cream and Berries Recipe
Garnishes
For an extra touch of elegance, consider adding a few fresh mint leaves alongside the berries. The mint not only provides a pop of green color but also a subtle brightness that complements the sweetness beautifully. Drizzling a little honey or berry coulis on the plate can also elevate the presentation and flavor profile.
Side Dishes
These cupcakes make a perfect light dessert after any meal, but pairing them with a fresh fruit salad or a scoop of sorbet can round out the experience, adding additional layers of fruity freshness. A cup of hot tea or freshly brewed coffee also pairs wonderfully, balancing the dessert’s airy sweetness.
Creative Ways to Present
If you want to impress your guests or family, serve these cupcakes on a tiered cake stand for an eye-catching centerpiece. Another idea is to use clear glass dessert cups layered with crumbled angel food cake, whipped cream, and berries for a delicious parfait twist on the Angel Food Cupcakes with Whipped Cream and Berries Recipe.
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. The whipped cream topping is delicate, so it’s best enjoyed within 2 days for optimum flavor and texture. Make sure they are well covered to prevent the cupcakes from drying out.
Freezing
While angel food cakes freeze well, the whipped cream topping does not freeze successfully. If you want to freeze the cupcakes, do so without the whipped cream and berries. Wrap them tightly in plastic wrap, place in a freezer-safe container or bag, and freeze for up to one month. Thaw fully in the refrigerator before adding fresh toppings.
Reheating
Angel food cupcakes are best enjoyed chilled or at room temperature. If you prefer them warm, warm a cupcake briefly in the microwave for about 5-7 seconds before adding whipped cream and berries, but avoid heating after topping to preserve the cream’s softness and the freshness of the berries.
FAQs
Can I use frozen berries instead of fresh?
While fresh berries are ideal for their texture and natural sweetness, you can use frozen berries if fresh are unavailable. Just make sure to thaw and drain them well to avoid excess moisture that can make the cupcakes soggy.
Is there a substitute for vanilla bean paste?
Yes! You can use pure vanilla extract as a substitute. Use the same quantity for a lovely vanilla flavor, although vanilla bean paste adds a richer aroma and the charming flecks of vanilla.
How do I know when the cupcakes are fully baked?
Look for a light golden brown color on top and small cracks that feel dry when touched. You can also insert a toothpick into a cupcake; if it comes out clean, they’re done!
Can I make the whipped cream ahead of time?
Whipped cream is best freshly made, but you can prepare it a few hours in advance. Keep it refrigerated and re-whip slightly if it starts to soften before serving.
Is this recipe suitable for large gatherings?
Absolutely! The recipe yields about 30 servings, making it a fantastic choice for parties, showers, or any occasion where you want a light, crowd-pleasing dessert.
Final Thoughts
There is something truly joyful about sharing a plate of Angel Food Cupcakes with Whipped Cream and Berries Recipe. The combination of airy cake, fluffy whipped cream, and fresh fruit creates a dessert that feels both indulgent and wonderfully light. I encourage you to gather your ingredients and give this recipe a try—you’ll find it’s a sweet treat that brightens any day and delights every palate.
Print
Angel Food Cupcakes with Whipped Cream and Berries Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these light and airy Angel Food Cupcakes topped with homemade whipped cream and fresh berries. Perfect for any occasion, these cupcakes are easy to make and offer a refreshing, sweet treat with the natural flavors of raspberries and blueberries served with a dusting of powdered sugar.
Ingredients
Angel Food Cupcakes
- 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
- 1 1/3 cups water
Whipped Cream Topping
- 1 cup heavy whipping cream, well chilled
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste
Garnish
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Powdered sugar, for dusting
Instructions
- Prepare Oven and Muffin Cups: Heat the oven to 375°F. Place paper baking cups in each of 30 to 36 regular-size muffin cups to prepare for baking.
- Mix Batter: In a large bowl, beat the angel food cake mix and water with an electric mixer on low speed for 30 seconds, then increase to medium speed and continue beating for 1 minute until well combined and smooth.
- Fill Muffin Cups and Bake: Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 12 to 20 minutes or until the cupcakes turn golden brown and the cracks on top feel dry to the touch. Remove the cupcakes from the muffin cups and transfer them to a cooling rack. Allow to cool completely.
- Prepare Whipped Cream: In a medium bowl, beat the chilled heavy whipping cream using an electric mixer on medium-high speed until it slightly thickens. Lower the speed and beat in the granulated sugar and vanilla bean paste. Increase the speed again and beat until stiff peaks form, resulting in a firm and fluffy whipped cream.
- Decorate Cupcakes: Spoon the whipped cream into a decorating bag fitted with a large star tip. Pipe the whipped cream generously on top of each cooled cupcake. Garnish with fresh raspberries and blueberries, and sprinkle with powdered sugar to finish.
Notes
- Use chilled heavy cream to achieve the best whipped cream volume and texture.
- Ensure the cupcakes are completely cooled before piping the whipped cream to prevent melting.
- The baking time may vary based on your oven; start checking at 12 minutes.
- Vanilla bean paste adds an intense vanilla flavor, but you can substitute with vanilla extract if unavailable.
- For a variation, try different fresh berries or add a drizzle of berry sauce under the whipped cream.
