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Fluffy and light Angel food cupcakes are the tastiest dessert—especially with a pineapple flavored whipped topping. Perfect for showers, family dinners, or a girls night with friends!
A Classic in Cupcake Form
Angel Food cake is a classic dessert that never goes out of style. But, have you ever had in cupcake form?
I love taking a dessert and making a mini version of it. These cupcakes turn out so beautiful with some whipped cream and berries on top! Bring these to your next dinner party and get ready for everyone to be impressed.
The best thing about these cupcakes is that they are really easy to make. They are fluffy and so soft. You can top them with different items, but the pineapple flavored frosting is our FAVORITE. So delicious!! You’re going to love this recipe.
How to Make Angel Food Cupcakes
CUPCAKES. Start by preheating the oven to 375. Prepare the cake as directed on package. Pour the batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
Cool the cupcakes in the pan for 5-10 minutes before removing.
TOPPING. In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes. Top the cupcakes with assorted berries and mint leaves if desired.
Angel food cake tends to rise quite a bit so be cautious when filling the cupcake tins
Also, if you don’t have a large enough pan to bake all the cupcakes at once, then keep your batter in the fridge and bake it up as quickly as you can.
How do I know the angel cake is done? Angel cake is different from other cakes and you do not want to use the traditional toothpick test. When the top look golden use your finger to gently press the center of the cupcake. When you touch it, it should spring back.
Make ahead of time: If you want to make these ahead of time you’ll want to store the cupcakes separately from the toppings. You can make the angel food cupcakes 1-2 days days before hand or freeze them for 4-6 months.
When you’re ready to make them frost and keep them in the fridge until serving.
Store leftovers: Store frosted cupcakes in the refrigerator for 4-5 days.
For more cupcakes, check out:
- Fresh Strawberry Cupcakes
- Cookies and Cream Cupcakes
- Cherry Almond Cupcakes
- Peanut Butter Cupcakes
- Carrot Cake Cupcakes
Angel Food Cupcake Recipe
- 1 16 oz. angel food cake mix box
- 1/2 cup pineapple juice
- 1 3.4 ox. Vanilla pudding mix box
- 3 cups whipped cream
- 2 cups berries assorted
- Preheat oven to 375.
- Prepare cake as directed on package. Pour batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
- Cool cupcakes in pan for 5-10 minutes then remove and cool.
- In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes.
- Top with assorted berries and mint leaves if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.