Angel Food Cupcakes with Berries

My Angel Food Cupcakes with Berries are a simple and easy dessert perfect for berry season. Angel food cake served as a cupcake is a delicious twist on the traditional cake.

Angel food cake is one of my favorite sweet treats. Typically, it is served as a round "O" shaped cake and topped with a variety of different berries or frostings.

One of my favorite bakeries in town makes a confetti style angel food cake with a confetti buttercream frosting. It is delicious, but I have always been partial to berries with my angel food cake.

Strawberry season is quickly approaching in my part of the country, and I look for any opportunity to add them to my favorite desserts. I really wanted to make a traditional shaped angel food cake, but I do not own an angel food cake pan. I decided to adapt my favorite recipe to create a cupcake.

Angel food can be a little tricky because it requires an airy fluffy batter using egg whites. It is not dense like a traditional vanilla or chocolate cake. I find that the trick is to really get nice stiff peaks when whipping the egg whites to have the lightest and fluffiest cake.

The berries I selected are raspberries and strawberries because they are my favorite, but blueberries, blackberries, and cherries are also delicious options.

Ingredients

For Cupcakes

• bakers sugar- it is important not to use regular granulated sugar in angel food. It will make the batter heavy. If you can't find baker's sugar simply blend the sugar in the food processor for about 2 minutes. It will become very fine and almost powder like.
• cake flour- Cake flour is key for angel food cake. All-purpose flour works for denser baked goods, but cake flour is more delicate and better for fluffy lighter baked treats.
• salt
• egg whites- Make sure the whites are at room temperature because they give more volume than a cold egg white.
• warm water
• cream of tartar- this ingredient helps to stabilize the egg whites and they don't collapse as easily into the flour when making angel food cake with berries.
• vanilla extract- this is a personal flavor preference. The extract can be omitted or a different flavor, like almond, can be used.

For Berry Topping

• strawberries
• raspberries
• granulated sugar- Baker's sugar is fine to use in the topping. It will just melt into the berries faster because it is finer.
• cornstarch- This will help the berry sauce thicken as it cools. Remember the sauce will thicken more as the mixture cools so do not add too much.
• water

Instructions

For Cupcakes

1. Pre-heat oven to 325° F. Line an 18 cup muffin tin with 14 liners. Set aside.
2. Sift together ¼ cup sugar, salt, and cake flour.
3. In a mixing bowl or stand mixer, beat the egg whites, water, and cream of tartar until it becomes foamy. Gradually add the remaining sugar as you beat on medium-high speed. When soft peaks begin to form, add the vanilla.
4. Slowly fold the flour into the batter. Do not add it all at once because you want an airy batter.
5. Add batter to cupcake liners and fill about ¾ full. Place in the oven and bake for 20 minutes.
6. Remove from oven and cool before adding the berry topping.

For Berry Topping

1. Place all topping ingredients into a small sauce pan. Cook on medium low to allow the berries to break apart. Stir frequently to prevent scorching for about 10 minutes. Remove from heat and allow to cool.
2. To assemble:
3. Top each cupcake with berry topping. Finish with whipped cream and chopped fresh berries.

Looking For More Fresh Berry Recipes?

Raspberry Cream Pie

Blueberry Turnovers

Strawberry Slab Shortcake

Raspberry White Chocolate Poke Cake

Strawberry Crumb Bars

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Angel Food Cupcakes with Berries

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Servings 14 Cupcakes

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Cupcakes

• ¾ cup bakers sugar
• ½ cup cake flour
• ¼ teaspoon salt
• 6 large egg whites at room temperature
• 1 tablespoon warm water
• ¾ teaspoon cream of tartar
• 1 teaspoon vanilla extract

For Berry Topping

• ½ cup chopped strawberries
• ⅔ cup fresh raspberries
• 3 tablespoon granulated sugar
• 1 teaspoon cornstarch
• 1 ½ tablespoon water
• Whipped cream and extra berries for topping

Instructions

 

For Cupcakes

• Pre-heat oven to 325° F. Line an 18 cup muffin tin with 14 liners. Set aside.
• Sift together ¼ cup sugar, salt, and cake flour.
• In a mixing bowl or stand mixer, beat the egg whites, water, and cream of tartar until it becomes foamy. Gradually add the remaining sugar as you beat on medium-high speed. When soft peaks begin to form, add the vanilla.
• Slowly fold the flour into the batter. Do not add it all at once because you want an airy batter.
• Add batter to cupcake liners and fill about ¾ full. Place in the oven and bake for 20 minutes.
• Remove from oven and cool before adding the berry topping.

For Berry Topping

• Place all topping ingredients into a small sauce pan. Cook on medium low to allow the berries to break apart. Stir frequently to prevent scorching for about 10 minutes. Remove from heat and allow to cool.
• To assemble:
• Top each cupcake with berry topping. Finish with whipped cream and chopped fresh berries.

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