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Strawberry Filled Angel Food Cupcakes | Angel food cupcakes filled with strawberry jam and topped with vanilla whipped cream-cream cheese frosting!

Strawberry Filled Angel Food Cupcakes

Yield: 12 cupcakes
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
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!
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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.


Serving: 0g, Calories: 152kcal, Carbohydrates: 25g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 99mg, Potassium: 104mg, Fiber: 0g, Sugar: 18g, Vitamin A: 150IU, Vitamin C: 7.7mg, Calcium: 24mg, Iron: 0.2mg
Course: Dessert
Cuisine: American
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