Angel Food Cupcakes

"I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below."
photo by elizabethfabri photo by elizabethfabri
photo by elizabethfabri
Ready In:
30-36 cupcakes




  • Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
  • Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
  • Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
  • Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
  • Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

Questions & Replies

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  1. These were yummy! I needed something fast for the 4th of July picnic....and I wanted something low fat and calorie....this was PERFECT!! I did put 2 drops of blue and red food coloring on some of them and swirled it in with a skewer......gave them a festive look. Definitely will be making these again! Going to serve with fresh Oregon strawberries (THE BEST IN THE ENTIRE WORLD!!!!) and cool fat free frozen yogurt. Can't wait!!! Thanks for a great recipe!!
  2. I baked mine 20 min to make sure they wouldn’t fall. The ones on the top rack cracked; the ones on the bottom rack kept smooth tops. A better oven might do a better job, but good to be aware of this possibility. Even so, they peeled easily from their cupcake wrappers and tasted great!
    • Review photo by elizabethfabri
  3. This was really easy and my cupcake turned great ... I can't believe that these are only 62 calories... Great cupcakes for those of us that need to watch our weight!!!
  4. What is the purpose of adding cornstarch to angel food recipe??
  5. These were so wonderful! I made them for a joint birthday party for my mom and fiancee. They looked and tasted great. Topped them with frosting and roses made from fruit by the foot (sounds strange but very cute) and served them alongside mini cherry cheesecakes in cupcake papers. Lovely!


  1. Definitely do NOT fill more than 2/3 full. If they overtop the muffin cups and spill over (one of mine did), it’ll be a big mess.


I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
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