If I had to sum up summer desserts with only one recipe, it would probably be some sort of cake topped with whipped cream and fresh berries. You just can’t beat that combination on a warm summer day.

This recipe is a spin on a summer classic – light and tender angel food cupcakes topped with a lightened whipped buttercream and berries. These would be perfect for any summer occasion. No need for plates and forks, they are wonderfully portable. Plus, they are beautiful on a platter!

Angel Food Cupcakes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12-18 cupcakes

Serving Size: 1 cupcake

Angel Food Cupcakes


    For the cupcakes:
  • 1/2 cup powdered sugar
  • 2/3 cup cake flour
  • 1 cup egg whites (from about 8 large eggs)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • For the whipped buttercream:
  • 2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup heavy whipping cream
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • Fresh berries, such as strawberries, blueberries and raspberries


  1. Preheat oven to 350°F. Line muffin pan with paper liners or lightly butter.
  2. Sift together powdered sugar and cake flour 3 times. Set aside.
  3. In bowl of stand mixer fitted with whisk attachment, or in bowl with hand-held mixer, beat egg whites, cream of tartar and salt on medium high speed until foamy. Increase speed to high and slowly add granulated sugar 1 tablespoon at a time with mixer running. Beat until glossy and soft peaks form. Stir in vanilla.
  4. In 3 additions, sift dry ingredients over meringue and gently fold in after each addition. Do not over mix or meringue will deflate.
  5. Spoon mixture into prepared muffin pan, filling cups all the way to top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
  6. To make frosting, either in stand mixer or with hand-held mixer, beat powdered sugar and butter together until smooth. Add whipping cream, salt and vanilla and beat on high speed until light and fluffy, about 3 minutes.
  7. Frost cupcakes with buttercream and top with berries.

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