Angel Food Cupcakes with Berries & Cream
- Cranberry Walk
- Jun 30
- 5 min read
Updated: Jul 6
What’s better than a big Angel Food Cake? A bunch of little cupcakes topped with clouds of whipped cream and fresh berries!
I flavored the cakes with vanilla, orange, and lemon—just enough to brighten things up without letting one flavor take over. The combination is subtle and floral, like sunshine in a bite. Once baked and cooled, each cupcake gets a swirl of whipped cream and a scattering of blueberries, raspberries, and blackberries.
Originally made for our Easter table, these light and beautiful treats are just as perfect for summer, especially the Fourth of July. The berries bring the red, white, and blue, and the cupcakes are so airy that no one will feel too full to enjoy one (or two).
Angel Food Cupcakes with Berries & Cream
Ingredients
For the Cupcakes
12 large egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Whipped cream and assorted berries, for garnish
For the Stabilized Whipped Cream
2 cups heavy cream
1/2 cup confectioners’ sugar
4 teaspoons powdered gelatin
8 teaspoons water
1/2 teaspoon vanilla extract
Stabilized whipped cream holds its shape beautifully, doesn't weep, and is ideal for decorating desserts with a pastry bag.
Equipment
Two 12-cup cupcake pans
Paper cupcake liners
Optional: pastry bag and decorating tip
If you prefer a more rustic look, you can also use a spoon to gently dollop the whipped cream on top.
Time-Saving Tip: These cupcakes taste best the day they are baked, but you can make them a day in advance. Once they are completely cool, store them in an airtight container. Avoid using plastic wrap, as it can stick to the tops.
Decorate the cupcakes as close to serving time as possible. The stabilized whipped cream can be made a few hours ahead—cover it well with plastic wrap so it does not dry out.
That way, when it’s time to serve, all you have to do is swirl, top, and enjoy.
Let's see what we need.
We're ready to bake.
Set the oven to 350 degrees to preheat. This is also an ideal moment to line the cupcake pans with paper liners. Whisk the egg whites, which should be at room temperature, until they become foamy, approximately one minute. Incorporate the cream of tartar and continue beating until soft peaks develop, which should take a few minutes.
Gradually add the sugar while continuing to beat. Keep beating until stiff peaks develop.
Combine all the extracts and blend for a few seconds until thoroughly mixed.
Remove the bowl from the stand. Slowly incorporate the flour and salt in 3-4 separate additions rather than adding them all at once. Be gentle; fold instead of stirring to prevent deflating the egg whites.
Carefully fill each cupcake liner, making sure the batter is evenly spread. Bake for 15-20 minutes until the mini angel food cakes become a light golden brown. Let them cool.
When you're prepared to make the whipped cream, pour the gelatin into a small bowl, then add the water and stir thoroughly. Allow the mixture to sit for 3-4 minutes until it thickens. Next, microwave it for 30-40 seconds until the gelatin is fully dissolved. Stir it again and set it aside.
Into a chilled bowl, pour the cold cream. Then, add the confectioners' sugar and vanilla.
In this section, I will prepare the whipped cream and offer tips on the best way to incorporate gelatin into it.
Once the whipped cream is ready and the cupcakes have cooled, you can begin decorating them. Set up a workspace with the fruit, cupcakes, and whipped cream. After frosting the cupcakes, place the fruit on top.
They're ready! Angel Food Cupcakes are light, airy, and delicious! The best thing is that they are so easy to prepare that you don't have to wait for a special occasion.
Enjoy!
Angel Food Cupcakes with Berries & Cream
Ingredients
For the Cupcakes
12 large egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Whipped cream and assorted berries, for garnish
For the Stabilized Whipped Cream
2 cups heavy cream
1/2 cup confectioners’ sugar
4 teaspoons powdered gelatin
8 teaspoons water
1/2 teaspoon vanilla extract
Stabilized whipped cream holds its shape beautifully, doesn't weep, and is ideal for decorating desserts with a pastry bag.
Equipment
Two 12-cup cupcake pans
Paper cupcake liners
Optional: pastry bag and decorating tip
If you prefer a more rustic look, you can also use a spoon to gently dollop the whipped cream on top.
Time-Saving Tip: These cupcakes taste best the day they are baked, but you can make them a day in advance. Once they are completely cool, store them in an airtight container. Avoid using plastic wrap, as it can stick to the tops.
Decorate the cupcakes as close to serving time as possible. The stabilized whipped cream can be made a few hours ahead—cover it well with plastic wrap so it does not dry out.
That way, when it’s time to serve, all you have to do is swirl, top, and enjoy!
Set the oven to 350 degrees to preheat. This is also an ideal moment to line the cupcake pans with paper liners. Whisk the egg whites, which should be at room temperature, until they become foamy, approximately one minute. Incorporate the cream of tartar and continue beating until soft peaks develop, which should take a few minutes.
Gradually add the sugar while continuing to beat. Keep beating until stiff peaks develop.
Combine all the extracts and blend for a few seconds until thoroughly mixed.
Remove the bowl from the stand. Slowly incorporate the flour and salt in 3-4 separate additions rather than adding them all at once. Be gentle; fold instead of stirring to prevent deflating the egg whites.
Carefully fill each cupcake liner with batter, making sure the batter is evenly spread. Bake for 15-20 minutes until the mini angel food cakes are light golden brown. Let them cool.
When you're prepared to make the whipped cream, pour the gelatin into a small bowl, then add the water and stir thoroughly. Allow the mixture to sit for 3-4 minutes until it thickens. Next, microwave it for 30-40 seconds until the gelatin is fully dissolved. Stir it again and set it aside.
Pour the cold cream into a chilled bowl. Add the confectioners' sugar and vanilla. Beat until you have whipped cream.
Once the whipped cream is ready and the cupcakes have cooled, you can begin decorating them. Set up a workspace with the fruit, cupcakes, and whipped cream. After frosting the cupcakes, place the fruit on top.