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Angel Food Cake Cupcakes with Cream Cheese Whipped Frosting and Fresh Berries Recipe

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4.3 from 39 reviews

Light and airy Angel Food Cake Cupcakes topped with a smooth and creamy whipped cream frosting made with cream cheese, decorated with fresh mixed berries and a sprinkle of powdered sugar. These delicate cupcakes are perfect for a refreshing dessert that combines fluffy cake texture with luscious, tangy-sweet frosting.

Ingredients

Cake Ingredients

  • 5 large egg whites, freshly separated and at room temperature (150g)
  • 1 Tbsp fresh lemon juice or warm water (15g)
  • 3/4 tsp cream of tartar (3g)
  • 1 tsp lemon zest (2g)
  • 1/3 cup granulated sugar (66g)
  • 2/3 cup powdered sugar (80g)
  • 1/2 cup cake flour (60g)
  • 1/2 tsp fine salt (3g)

Whipped Cream Frosting Ingredients

  • 1/2 cup (4 oz) block full-fat cream cheese, cold (113g)
  • 1/2 cup powdered sugar (60g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 1/4 cups heavy whipping cream, cold (300g)

Decoration

  • 2 cups fresh mixed berries (blueberries, raspberries, blackberries, halved strawberries)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (162°C). Line one 12-cup cupcake pan with paper liners and a second cupcake pan with 2 liners, making a total of about 14 cupcakes. Do not grease the pans; if greased accidentally, wash and dry them before lining.
  2. Combine Egg Whites and Acid: In a large mixing bowl or stand mixer fitted with a whisk attachment, add 5 egg whites, 1 tablespoon lemon juice or warm water, 3/4 tsp cream of tartar, and 1 tsp lemon zest. Mix on low speed to combine.
  3. Whip Egg Whites and Sugar: Gradually add 1/3 cup granulated sugar into the mixture. Increase speed to medium-high and whip until soft peaks form and the mixture has about quadrupled in volume.
  4. Sift and Fold Dry Ingredients: Sift together 2/3 cup powdered sugar, 1/2 cup cake flour, and 1/2 tsp fine salt. Gently fold the dry ingredients into the whipped egg whites using a rubber spatula. Mix just until no flour streaks remain; some small lumps are okay.
  5. Fill and Bake Cupcakes: Scoop the batter into prepared cupcake liners about 3/4 full. Place the pan with 12 liners on the upper middle rack and the pan with 2 liners on the lower rack. Bake for 19-21 minutes, until a toothpick inserted comes out clean and tops start to brown. Do not open the oven door while baking to prevent deflation.
  6. Cool Cupcakes: Let the cupcakes cool completely in the pans before removing.
  7. Prepare Whipped Cream Frosting: While cupcakes bake, chill the mixing bowl and whisk attachment in the freezer for at least 30 minutes to aid whipping.
  8. Mix Cream Cheese: Place 1/2 cup cold cream cheese into the chilled bowl and beat on medium speed until smooth.
  9. Add Powdered Sugar: Add 1/2 cup powdered sugar, mixing initially on low to avoid sugar dust clouds, then increase to medium-high speed, mixing for about 1 minute. Scrape sides as needed.
  10. Add Vanilla and Heavy Cream: Add 1 tsp vanilla extract, then gradually pour in 1 1/4 cups cold heavy cream in three additions while mixing on medium-high. Pour cream down the bowl sides to minimize splatter.
  11. Whip Frosting to Peaks: Continue mixing until the frosting thickens and holds peaks, usually within 30 seconds after all cream is added. Avoid over-mixing as it will become soupy.
  12. Check Frosting Consistency: Perform a whisk test by flipping the whisk upside down; stiff peaks should hold shape. If not, mix in short bursts until achieved.
  13. Chill Frosting: Transfer frosting to a large piping bag fitted with a Wilton 1M tip. Refrigerate until cupcakes are cool and ready to decorate.
  14. Decorate Cupcakes: Pipe a generous swirl of whipped cream frosting onto each cupcake. Top with fresh mixed berries and an optional dusting of powdered sugar for an elegant finish.
  15. Optional Macerated Strawberries: For extra flavor, slice 1 lb strawberries, mix with 3 tablespoons granulated sugar, and refrigerate for 30 minutes. Use these as a topping instead of fresh berries.

Notes

  • Do not grease the cupcake pans as this will prevent the batter from rising properly.
  • Using room temperature egg whites helps achieve maximum volume when whipping.
  • Chilling the bowl and whisk before whipping cream ensures better volume and texture.
  • Be gentle folding the dry ingredients into the egg whites to maintain airiness.
  • Do not open the oven door during baking to avoid cupcakes collapsing.
  • Do not over-mix the whipped cream frosting to keep it stable and fluffy.
  • The whipped cream frosting is best used immediately after piping but can be refrigerated for a few hours.
  • Macarating strawberries with sugar enhances their sweetness and juiciness for topping.

Find it online: https://justsosavory.com/angel-food-cake-cupcakes-with-cream-cheese-whipped-frosting-and-fresh-berries-recipe/