Angel Food Cake Cupcakes
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.
Servings: 40 cupcakes
Calories: 28cal
Cost: $4
Equipment
- 24-count cupcake pan
Ingredients
- 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
Instructions
- 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!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cupcake | Calories: 28cal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg