Go Back
angel food cupcake with a strawberry on top

Angel Food Cupcakes with Strawberry Filling

These fluffy angel food cupcakes are filled with strawberry jam and topped with a delicious vanilla whipped cream-cream cheese frosting and fresh berries!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 cupcakes
Calories 152kcal
Author Ashley C.


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 Fahrenheit (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 clean 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.


Storing: Store the angel food cupcakes at room temperature in an airtight container for 2-3 days.
Freezing: If you want to freeze the cupcakes, wait until they are completely cooled and then place them in an airtight container or freezer bag. Do not frost or fill them before freezing. They can be stored for up to two months. To thaw, let them sit at room temperature for a few hours before serving.


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