Lemon Angel Food Cupcakes

Light and airy Angel Food cupcakes topped with a tart Lemon Whipped Cream Frosting. 

Lemon Angel Food Cupcakes

Lemon is by far and above my all time favorite flavor. Savory lemon or sweet lemon, it really doesn’t matter. I love it with pasta, with chicken and with dessert, which is what I’m about to share with you.

Lemon Angelfood

I’ve never attempted to make angel food before, I think it always scared me because it seemed fancier than a regular cake. I figured I couldn’t go wrong with a cake mix, so that’s what I used as my base. I mean, you mix cake mix and water; what could go wrong? I substituted lemon juice and lemon zest for part of the water and put the batter into baking cups.

The key is to make sure the cupcakes are nice and brown on top, so if the time is up and they’re not brown, let them go a few more minutes. There’s nothing worse than raw angel food cake. Don’t ask me how I know.

Amazing Lemon Angel Food Cupcakes

Lemon cupcakes deserve a tangy lemon topping, but the angel food is so light that a regular butter based frosting just won’t do. So I basically made a version of my lemon whipped cream. I added a tablespoon of plain gelatin to the mixer and it came out perfect!

Sweet and Tart Lemon Whipped Cream

If you want more of a yellow color so people really get the idea that it’s lemon flavored, go ahead and add a few drops of yellow food coloring. I added zest and white sugar crystals to mine, but you have to be careful adding zest like that as it can be an overly bitter bite.

Tangy Lemon Angel Food Cupcakes

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A close up of cupcakes

Lemon Angel Food Cupcakes

Ingredients
  

Lemon Angel Food Cupcakes

  • 1 box Angel Food Cake Mix
  • 1 cup water
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest about 2 lemons

Lemon Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon vanilla
  • 1 tablespoon clear gelatin
  • 4 tablespoons lemon juice divided

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees F. Line 2 12-count muffin pans with cupcake papers.
  • Add cake mix, water, lemon juice and lemon zest to the bowl of a stand mixer. Beat on low for about 30 seconds, then at medium speed for about a minute until the batter is nice and fluffy.
  • Using an ice cream scoop, divide batter into 2 12-count, paper lined muffin pans.
  • Bake for about 15-18 minutes, until tops are golden brown and dry.

Frosting

  • Chill the bowl and beaters of your mixer for 30 minutes in the freezer or fridge.
  • Pour heavy cream, powdered sugar, gelatin and vanilla in the bowl and whip on medium high for about 2 minutes, until fluffy and thick. Stir in lemon zest and half of the lemon juice. Taste, and add more lemon juice as needed.
  • Pipe onto cupcakes using a piping bag. Sprinkle with candy sugar crystals or non-perils.

For more tasty desserts, be sure to try these:

Social media image for Strawberry Shortcake cupcakes

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Lemon Angel Food Cupcakes

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. 1 tablespoon of vanilla is too much for the frosting. I had to throw out my first batch. 1 teaspoon was perfect. Everyone loved these cupcakes. The sugar crystals on top provided a little sparkle snd lovely texture against the creamy topping.

    1. Flavor is all about personal preference. We love these cupcakes just as they are but I’m glad you found a way to make it work!

  2. Made for a group and they were a total hit!! I also out fresh raspberries on top of frosting which also was really yummy. Love your recipes