Angel Food Cupcakes (with Lemon)
Light and airy angel food cupcakes made from a boxed mix, topped with a tangy lemon whipped cream frosting. A simple, crowd-pleasing dessert that's perfect for spring and summer.
Servings: 24 cupcakes
Ingredients
Angel Food Cupcakes
- 1 box angel food cake mix
- 1 cup water
- 1/4 cup lemon juice (about 2 lemons)
- 2 tablespoons lemon zest (about 2 lemons)
Lemon Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon unflavored powdered gelatin
- 4 tablespoons fresh lemon juice divided
- 2 teaspoons lemon zest
Instructions
Cupcakes
- Preheat oven to 350°F. Line two 12-count muffin pans with parchment-style or grease-proof cupcake liners.
- Add cake mix, water, lemon juice, and lemon zest to the bowl of a stand mixer. Beat on low for 30 seconds, then increase to medium and beat for about 1 minute until the batter is fluffy and smooth.
- Using an ice cream scoop, divide the batter evenly between the lined cups, filling each about two-thirds full.
- Bake for 15–18 minutes, until tops are golden brown and dry to the touch. If tops are still pale, continue baking in 2-minute increments.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
Lemon Whipped Cream Frosting
- Place a metal mixing bowl and beaters in the freezer for 15-30 minutes before starting.
- Add heavy cream, powdered sugar, gelatin, and vanilla to the chilled bowl. Whip on medium-high speed for about 2 minutes, until thick and fluffy.
- Stir in lemon zest and half the lemon juice. Taste and add more lemon juice as needed.
- Transfer to a piping bag and pipe onto completely cooled cupcakes. Garnish with candy sugar crystals, fresh berries, or a pinch of lemon zest.
Notes
- Liners: Use parchment-style or grease-proof liners. Standard liners can stick to angel food batter.
- Doneness: Tops should be fully golden and dry. If they look pale or feel tacky, bake for 2 to 3 more minutes. Underbaked angel food is gummy and dense.
- Classic version: Skip the lemon juice and zest in the batter (replace lemon juice with water). Swap the lemon whipped cream for plain whipped cream and top with fresh strawberries or mixed berries.
- Chilling your equipment: Cold bowl and beaters are essential for whipped cream. Freeze them for at least 15 minutes before making the frosting.
- Gelatin: The powdered gelatin stabilizes the frosting so it holds up longer than regular whipped cream. Don't skip it. It's what makes this frosting work for parties.
- Color: For a more vibrant yellow frosting, add 2 to 3 drops of yellow food coloring when you stir in the lemon zest.
- Zest garnish: A small pinch on top looks beautiful, but go light. A large piece can taste very bitter.
- Storage: Refrigerate frosted cupcakes in an airtight container for up to 2 days. Unfrosted cupcakes keep at room temperature for up to 2 days or refrigerated for up to 4 days.
- Freezing: Freeze unfrosted cupcakes individually wrapped for up to 2 months. Thaw at room temperature and frost once cooled.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 162mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
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