Angel Food Cupcakes with Whipped Cream and Berries

  • Prep 10 min
  • Total 60 min
  • Servings 30



box Betty Crocker™ white angel food cake mix
1 1/4
cups water


cup heavy whipping cream, well chilled
tablespoons granulated sugar
teaspoons vanilla bean paste
cup fresh raspberries
cup fresh blueberries
Powdered sugar


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  • 1
    Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
  • 3
    Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
  • 4
    In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
  • 5
    Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.



Expert Tips

If you have extra batter and not enough muffin cups, keep the batter in the refrigerator while the cupcakes are baking and repeat the process.

If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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