Light as clouds angel food cupcakes filled with strawberry jam and topped with a delicious vanilla whipped cream-cream cheese frosting! Finish them off with a fresh strawberry for the perfect celebratory treat!
Hi friends! Danae from Recipe Runner back again to share more delicious treats with you! I know that swimsuit season is coming and some of you might be more anxious for ultra healthy recipes, but today’s recipe is not one of those, sorry. I have a good excuse though. Yesterday was my birthday and birthday’s are all about the dessert, at least if you’re me. Along with a big bowl of my favorite thing ever, ice cream, I also celebrated with these Strawberry Filled Angel Food Cupcakes!
Ever since I was a kid my most requested birthday dessert was angel food cake with whipped cream and strawberries. I’m pretty sure half of the pictures taken of me on my birthday growing up included this cake and me stuffing a bite three times the size of my head into my mouth. I can’t help it though I love everything about this dessert! On this most glorious 31st birthday (I’m seriously feeling old) I decided to revert back to my childhood and pretend that I wasn’t another year older and make a variation of my favorite cake.
Instead of a whole cake, which I definitely don’t need sitting around my house, I decided to make angel food cupcakes. I’m not going to lie, my first attempt at them was a total disaster. I live in the high altitude of Colorado and had my first experience of how badly altitude can mess up your baking. My light and fluffy cupcakes turned to shrunken hockey pucks, I almost cried. I spent the next hour reading about how to hopefully fix the problem and gave them another try. The next batch was much more successful! I discovered you need more flour, less sugar, and my egg whites needed to be less stiff after whipping them. If you live at a normal altitude, meaning less than 3,000 ft. you shouldn’t have the issues I had.
Anyways, once my baking problems were solved and the light as air angel food cupcakes were cooled I scooped out a little bit of the center with a paring knife and filled it with strawberry jam. A cupcake of course isn’t a cupcake without some frosting so I topped them with a vanilla whipped cream-cream cheese frosting and a sliced fresh strawberry on top. The frosting isn’t stiff like buttercream and you probably won’t be able to pipe it on, but what it lacks in structure it makes up for in flavor, WOW! I was eating it with a spoon, but hey, it was my birthday dessert so calories don’t count! Join me in a belated celebration of my birthday and make these delicious cupcakes!
Strawberry Filled Angel Food Cupcakes
Angel Food Cupcakes:
- 2/3 cup cake flour reduce flour to 1/2 cup if you don’t live at altitude
- 1/2 cup granulated sugar add 1/4 cup of sugar if you don’t live at altitude
- 3/4 cup egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1/4 cup strawberry jam
- 12 strawberries for topping the cupcakes
Vanilla Whipped Cream-Cream Cheese Frosting:
- 1/3 cup whipping cream cold
- 4 ounces low fat cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Angel Food Cupcakes
- Preheat oven to 325 degrees (330 if you are at altitude).
- In a small bowl sift together the cake flour, half of the sugar, and the salt.
- In the bowl of a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on speed until they become frothy.
- Once the egg whites are frothy, turn the speed up to medium high and slowly add in the remaining sugar.
- Continue to beat the egg white until medium peaks form (careful not to let them become stiff).
- Remove the bowl from the mixer and gently fold in the vanilla and almond extracts.
- Sift the flour mixture over the egg whites in several batches and gently fold it into the egg whites with a rubber spatula.
- Divide the batter evenly into paper lined muffin cups, filling them almost to the top.
- Place them on the middle rack of the oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcake from the pan and cool them completely on a wire rack.
- Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.
- Fill the holes of the cupcakes with about ½ a teaspoon of the strawberry jam.
Vanilla Whipped Cream-Cream Cheese Frosting
- In the bowl of a stand mixer with the whisk attachment whip the cold whipping cream on low speed until frothy, about 1 minute.
- Increase the speed to high and continue to whip until soft peaks form.
- Scoop the prepared whipped cream into a bowl and set aside.
- Add the room temperature cream cheese, powdered sugar, and vanilla to the stand mixer bowl.
- Whip the cream cheese mixture starting on low speed and increasing to high until everything is combined and smooth, about 3 minutes.
- Add the whipped cream back into the bowl with the cream cheese mixture and whip together on high speed until stiff peaks form.
- Top the angel food cupcakes with the frosting immediately or cover and store in the fridge until ready to use.
- Finish off each cupcake with a fresh strawberry.
Nutrition InformationCalories: 152, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 99mg, Potassium: 104mg, Carbohydrates: 25g, Sugar: 18g, Protein: 3g, Vitamin A: 150%, Vitamin C: 7.7%, Calcium: 24%, Iron: 0.2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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