These delectable cupcakes are light, fluffy, and topped with a dollop of whipped topping. They're easily made using boxed cake mix. Plus, they're perfectly portioned and ideal for a light dessert.
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Total Time 17 minutesminutes
Course Dessert
Cuisine American
Keyword angel food, cupcakes
Servings 40cupcakes
Calories 28cal
Author Muffin Tin Recipes
Cost $4
Equipment
24-count cupcake pan
conventional oven
mixing bowl
cupcake liners
non-stick spray
Ingredients
1boxAngel Food Cake Mix
1 ¼cupswater
16ouncewhipped topping
1cupblueberries
Instructions
Preheat oven to 375° Fahrenheit.
Add liners. Spray cupcake pan and liners with non-stick spray.
In a large bowl, whisk boxed cake mix and water until fully combined. The batter will be fluffy and foamy.
Use a large ice cream scoop to add batter to liners. Fill about ¾ of the way.
Bake for 8-12 minutes on the center oven-rack. They should be slightly golden brown and springy. These can be a little tricky and might require more baking time. So, be sure to keep an eye on them. A toothpick tested on the inside should come out clean and cakes will puff back when gently pressed.
Allow cupcakes to cool before frosting.
Pipe on whipped topping and add 3-4 berries to each. Complete the look with a tiny bit of powdered sugar sprinkled on each (optional). Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.