Berries and Cream Angel Food Cupcakes start with a simple angel food cupcake, then smothered in creamy homemade whipped cream and topped with fresh berries. They are simple, yet the absolute perfect summer cupcake!
Welcome to Berry Week! This week, June 15-19, 2020, we are celebrating all things Berry.
Do you love raspberries, strawberries, blackberries, blueberries, boysenberries, huckleberries?
If it’s a berry, we’ve got you covered this week!
From delicious ways to start your day, to snacks, desserts and everything else in between, you will find a berry recipe perfect for any occasion.
Let’s talk Berries and Cream Angel Food Cupcakes
These cupcakes are super simple. They start with a delicate, fluffy angel food cupcake.
They are topped with creamy whipped cream.
I have provided the recipe for the homemade whipped cream, but you can skip that step and use store-bought if it’s easier.
To finish them off, we topped them with fresh berries.
These are literally a favorite at our summer BBQ’s.
Here are a few tips to make these angel food cupcakes:
1. Use parchment baking cups, rather than traditional paper cupcake liners. The cupcakes are less likely to stick to the parchment paper making more of the cupcake release. Angel food is sticky and can get stuck to the cupcake liner. These are our favorite Parchment Baking Cups.
2. Use Cake Flour. Trust me. It simply makes these light and tender, a very different crumb than if trying to use all purpose flour. Also, I have other recipes using cake flour, so it won’t go to waste.
3. Separate the egg whites from the yolk when the eggs are still cold. Then allow the egg whites to come to room temperature (about 30 minutes to an hour before whipping).
Monday Berry Week Recipes
- Berries and Cream Angel Food Cupcakes by Daily Dish Recipes
- Blackberry Dumplings by Eat Move Make
- Blackberry Lemon Sweet Rolls by Sweet Beginnings
- Blueberry, Basil and Goat Cheese Galette by Cheese Curd In Paradise
- Easy Strawberry Mousse Dessert by Blogghetti
- Four Berry Jam by A Kitchen Hoor’s Adventures
- Frozen Strawberry Daiquiris by The Redhead Baker
- Mixed Berry Bread by Cindy’s Recipes and Writings
- Raspberry Ribbon Cookies by Family Around the Table
- Strawberries and Cream Scones by Hezzi-D’s Books and Cooks
- Vegan Strawberry Pistachio Crisp by The Baking Fairy
- Very Berry Salsa by The Freshman Cook
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Are you ready to make Berries and Cream Angel Food Cupcakes?
Scroll down for the recipe.
Berries and Cream Angel Food Cupcakes
For the Cupcakes:
- 1 cup cake flour
- 1 ¾ cups sugar
- 12 egg whites
- 6 tablespoons of warm water
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- ½ teaspoon clear vanilla
For the Whipped Cream:
- 1 cup of heavy whipping cream
- 1 tablespoon powdered sugar
- Fresh Berries to top cupcakes
- Preheat oven to 350 degrees F. Remove upper rack in oven and place remaining rack on the very bottom.
- Using parchment paper baking cups, line your muffin pan.
- In a blender or food processor, add the sugar and blend for about 1-2 minutes until the sugar is fine.
- It is important to sift these ingredients a little bit at a time. Begin by sifting half of the sugar with the cake flour and salt. Set aside.
- In a large mixing bowl, whisk by hand the egg whites, water, cream of tartar and clear vanilla, about two minutes.
- Using an electric mixer, beat the mixture on medium speed. Sift in the remaining sugar during the process. Beat until medium peaks form. Set aside your electric mixer. The rest of the cupcake batter is done by hand.
- Once you have medium peaks, add the flour mixture (dry ingredients) just a very small amount at a time, and use a spatula to gently fold the ingredients into the egg whites. Be careful and go slow, you don't want to deflate any of the fluffiness of the peaks.
- Repeat until all flour has been folded in.
- Carefully spoon the mixture into the prepared parchment cup lined pan. Fill each parchment baking cup ¾ full.
- Place the pan in the oven and bake for 16-18 minutes or until the tops are slightly golden brown.
- Gently remove from oven and allow to cool for about 5 minutes or so, before transferring to a wire rack to cool completely. (repeat with remaining batter until all cupcake batter is used).
- To make whipped cream, pour the heavy whipping cream and the powdered sugar into a large bowl.
- Using a stand mixer, or hand mixer fitted with a whisk attachment whisk cream and sugar on low (the first two or three settings) until you start to see some foam. Turn it up a little a time, gradually until you get to high speed. You want the whipped cream to form stiff peaks, so watch is carefully so you don't over whip.
- Spoon onto cooled cupcakes or use a piping bag. You can chill first, if desired.
- Top cupcakes with fresh summer berries.
For more delicious cupcake recipes, visit our visual cakes and cupcake recipe index.