Angel food cake cupcakes are perfectly portioned light, and fluffy cakes that are low in fat and calories. Each cake is topped with a small dollop of whipped topping and some fresh blueberries.
This recipe was one I did with trial and error and is super easy. In fact, it is hardly a recipe since I did use box cake. The main take away from this recipe idea is that you can bake angel food cake without a fluted tube pan.
Never bake Angel food cake in a bundt pan
Have you ever tried to bake a boxed angel food cake in a traditional sized bundt cake pan? Chances are if you have, you most likely would have had your cake overflow in the oven.
Trust me, I have been there, done that with Angel Food cake mix! One time, I tried baking it in a bundt pan and it started to rise so much that I had the biggest, stickiest mess in my oven. It smelled like a giant s’mores exploded in there. I ruined my oven too because the mess was so burnt on.
What a nightmare that was!
The next time I baked a plain Angel Food cake I made sure to buy a fluted tub pan which allows the batter to rise up without spilling over!
A recipe for Angel food cake in a bundt pan
There is one way to cook an Angel Food cake in a bundt and it is by mixing it with canned pineapple which will allow the cake to rise by about 50% due to the extra liquids. You can find our Pineapple Angel Food cake recipe on our site too. It is really moist and has a spongy, wet, but satisfying texture. The best part is it only has TWO ingredients!!
How to Make
To make Angel Food cake cupcakes, you will need a 24-count muffin tin or two twelve count tins. You will also need cupcake liners and nonstick spray.
For this recipe, you only need to mix your box of Angel Food cake with plain old water! This makes it even easier! No worry for having to have eggs, extra butter, or oil on-hand!
I also added whipped topping. You can use regular or sugar-free and either blueberries, strawberries, or raspberries with an optional dusting of powdered sugar.
Tips for making these
Be sure to spray the cupcake liners and pan with a light coating of nonstick spray.
These cupcakes are a little stickier than normal cupcakes and can be filled 3/4 of the way.
They last for 3 days at room temperature stored in an air-tight container (unfrosted).
A large-sized piping bag with a star tip can provide a pretty swirl for each cupcake for a more delicate look. However, a good old-fashioned dollop works too! A wee bit of powdered sugar on the berries can complete the look, but it completely optional.
Freezing half of my yield in an airtight freezer bag (unfrosted) worked well for days when I wanted a quick, low-fat snack!
These are WW friendly too which I love. Your points may vary depending on what plan you are on.
Semi-Homemade Angel Food cakes
Easy Pineapple Lush Angel Food Cake (featured above)
Angel Food Cake Cupcakes
- 24-count cupcake pan
- 1 box Angel Food Cake Mix
- 1 1/4 cups water
- 16 ounce whipped topping jumbo tub or two smaller sized ones
- 1 cup blueberries
- Preheat oven to 375 degrees Fahrenheit.
- Spray cupcake pan with nonstick spray and add liners.
- In a large bowl, whisk boxed cake mix and water until fully combined. The batter will be fluffy and foamy.
- Use a large ice cream scoop to add batter to liners. Fill about 3/4 of the way. Be sure to not spill any or it will burn while baking.
- Bake for 8-12 minutes and check on cakes. They should be slightly golden brown and springy. These can be a little tricky and might require more baking time. So, be sure to keep an eye on them. A toothpick tested on the inside should come out clean and cakes will puff back when gently pressed.
- Allow cupcakes to cool before frosting.
- Pipe on whipped topping and add 3-4 berries to each. Complete the look with a tiny bit of powdered sugar sprinkled on each (optional). Enjoy!