If you’re looking for a dessert that feels like a light hug after a big meal, then you absolutely have to try this Angel Food Cupcakes with Whipped Cream and Berries Recipe. These adorable cupcakes are airy and sweet, with a cloud-like texture from the perfectly whipped egg whites. Topped with luscious whipped cream and a burst of fresh berries, each bite is a delightful mix of silky softness and juicy freshness that’s impossible to resist. They’re simple to make yet feel so elegant, a true crowd-pleaser for any occasion!
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can come together to create such a stunning dessert. Each element plays a vital role—egg whites for that classic fluffiness, sugar for sweetness and structure, cream for lusciousness, and fresh berries to add that vibrant pop of color and flavor.
- Egg whites (1 cup): Use room temperature whites for maximum volume and fluffiness.
- Granulated sugar (1 cup): Adds sweetness and helps stabilize the egg whites as they whip.
- Vanilla extract (1 tsp plus 1 tsp): Brings warm, mellow flavor to both batter and whipped cream.
- Cream of tartar (1/2 tsp): A secret weapon to help stabilize your egg whites and give structure.
- Cake flour (1 cup): Light and delicate flour ensures the cupcakes stay airy; sift it well to avoid lumps.
- Salt (1/4 tsp): Just a pinch to balance sweetness and enhance flavor.
- Heavy cream (1 cup): Whip it up into fluffy whipped cream topping, rich but light.
- Powdered sugar (2 tbsp): Sweetens the whipped cream smoothly without graininess.
- Fresh strawberries (1 cup): Hulled and sliced, they bring juicy sweetness and beautiful red color.
- Fresh blueberries (1/2 cup): Small bursts of tangy flavor and lovely blue hues.
- Fresh raspberries (1/2 cup): Slightly tart and vibrant, adding beautiful dimension to the berry mix.
How to Make Angel Food Cupcakes with Whipped Cream and Berries Recipe
Step 1: Preheat the Oven
First things first, get your oven ready by preheating it to 350°F (175°C). Line a 12-cup muffin tin with paper liners so your cupcakes come out beautifully shaped without sticking. Having this prepped early makes the process smoother and ensures even baking.
Step 2: Whip the Egg Whites
Using room temperature egg whites is key for volume. Start beating the egg whites on medium speed and gradually add the granulated sugar one tablespoon at a time. This slow addition helps create stiff, glossy peaks—the hallmark of perfect angel food texture. Don’t rush it; patience here makes all the difference.
Step 3: Sift and Fold the Dry Ingredients
Next, sift together the cake flour and salt to remove lumps and aerate the mixture. Gently fold this into the whipped egg whites by small batches using a rubber spatula. Tricky part: be very careful not to deflate the batter – fold slowly and with a light hand to keep that airy texture intact.
Step 4: Add Vanilla Extract
Once the flour is incorporated, fold in the vanilla extract gently. This subtle flavor addition brings a warm sweetness that complements the berries and cream beautifully.
Step 5: Fill the Cupcake Tin
Spoon your delicate angel food batter evenly into each cupcake liner. Fill them about three-quarters full, which leaves enough space for the cupcakes to rise and develop a light, puffy top. Smooth the surface for an even bake and pretty presentation.
Step 6: Bake Until Golden
Bake for 18 to 20 minutes until the tops are just golden and a toothpick inserted in the center comes out clean. It’s important not to overbake—these cupcakes should be tender and soft, not dry. Let them cool completely right in the tin to maintain their shape and moisture.
Step 7: Make the Whipped Cream
While the cupcakes cool, whip the heavy cream with powdered sugar and the additional teaspoon of vanilla extract until soft peaks form. Keep an eye here because overwhipping can turn it grainy or start turning to butter. You want the cream fluffy and smooth, perfect to crown your cupcakes.
Step 8: Prepare the Berries
Wash and slice the strawberries, then combine them with the blueberries and raspberries in a small bowl. This colorful berry medley brings a refreshing zing and gorgeous color contrast to the delicate cupcakes.
Step 9: Assemble Your Angel Food Cupcakes with Whipped Cream and Berries Recipe
Once cupcakes are fully cooled, top each generously with a dollop of whipped cream. Then crown with a few spoonfuls of your mixed berries. This assembly step transforms simple cupcakes into a stunning dessert full of layers and flavors.
How to Serve Angel Food Cupcakes with Whipped Cream and Berries Recipe
Garnishes
For an extra special touch, consider adding fresh mint leaves, a light dusting of powdered sugar, or even a drizzle of honey. These additions elevate the look and add subtle flavor twists that make your cupcakes even more irresistible.
Side Dishes
These cupcakes pair wonderfully with a fresh fruit salad, a scoop of sorbet, or a cup of fragrant tea or coffee. The light texture of the angel food cupcake complements so many drinks and sides without overwhelming your palate.
Creative Ways to Present
Try serving these cupcakes on a tiered cake stand for a charming dessert table display. You can also pipe the whipped cream with a star tip for elegant swirls or layer the berries on top in patterns or by color groups to wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator. The cupcakes will stay fresh and moist for up to 2 days, but it’s best to assemble the whipped cream and berries fresh just before serving to keep things bright and light.
Freezing
Angel food cupcakes themselves freeze well! Bake and cool them completely, then store in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw overnight in the fridge before adding fresh whipped cream and berries.
Reheating
Since angel food cupcakes are delicate, avoid microwaving. Instead, let them come to room temperature naturally after refrigeration. If you prefer a warm treat, a very quick toast or oven warm-up wrapped in foil can gently refresh them without drying out.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but be sure to sift it well to lighten the texture, and keep in mind the cupcakes may turn out slightly denser than with cake flour.
What if I don’t have cream of tartar?
Cream of tartar helps stabilize egg whites, but if you don’t have it, you can try adding a few drops of lemon juice or vinegar to achieve a similar effect.
How long can I keep the whipped cream before it loses its texture?
Whipped cream is best used within a few hours of making it. If stored properly in the fridge, it can last up to 24 hours but might start to weep or separate over time.
Can I make these cupcakes vegan?
Traditional angel food cupcakes rely on egg whites, so they aren’t vegan-friendly. However, you could experiment with aquafaba (chickpea water) as a substitute for egg whites, but results may vary.
What are some other fruit toppings I could use?
Besides strawberries, blueberries, and raspberries, try blackberries, sliced kiwi, or even passion fruit seeds for exciting new flavor combinations and colors.
Final Thoughts
This Angel Food Cupcakes with Whipped Cream and Berries Recipe is one of those desserts that feels like a little celebration in every bite. Light, airy cupcakes paired with rich whipped cream and bursting fresh berries make it a timeless treat that’s as refreshing as it is delicious. I can’t wait for you to try making them at home—once you do, I bet they’ll become a new favorite that you’ll turn to again and again!
Print
Angel Food Cupcakes with Whipped Cream and Berries Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Light and airy angel food cupcakes topped with fluffy whipped cream and a fresh medley of berries. This delightful dessert combines the classic sponge texture of angel food cake in convenient cupcake form, perfect for parties or a refreshing treat any time.
Ingredients
Angel Food Cupcakes
- 1 cup egg whites (about 7–8 large eggs, room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 cup cake flour (or all-purpose flour, sifted)
- 1/4 tsp salt
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Berry Topping
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
- Prepare the Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
- Add Sugar Gradually: Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until the egg whites form stiff, glossy peaks.
- Sift Dry Ingredients: Sift together the cake flour and salt in a separate bowl to remove lumps and aerate the flour.
- Fold in Flour Mixture: Gently fold the sifted flour and salt mixture into the stiff egg whites in small batches using a rubber spatula, being careful not to deflate the batter.
- Add Vanilla Extract: Fold in the vanilla extract gently until just combined.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake the Cupcakes: Bake for 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the tin.
- Whip the Cream: While cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, taking care not to overwhip.
- Prepare the Berries: Wash and slice the strawberries, and combine them with the blueberries and raspberries in a small bowl.
- Assemble the Cupcakes: Once cooled, top each cupcake with a generous dollop of whipped cream, then add a few spoonfuls of the mixed berries on top.
- Serve and Enjoy: Serve the angel food cupcakes immediately or refrigerate until ready to serve for a fresh, light dessert.
Notes
- Use room temperature egg whites for better volume and stability.
- Be gentle when folding in the flour to avoid deflating the beaten egg whites.
- Do not overwhip the cream to prevent it from turning into butter.
- For extra flavor, you can add a little lemon zest to the batter or berries.
- Store assembled cupcakes in the refrigerator and consume within 1-2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
