Strawberry Angel Food Cupcakes Recipe
These sun kissed Strawberry Angel Food Cupcakes are a most delightful strawberry temptation. Nibble, munch or devour... there's no wrong way to enjoy these hand held sensations!
Servings: 2 dozen
Ingredients
- 16 oz. Betty Crocker Angel Food Cake Mix box (make sure to use the ‘just add water’ variety)
- 21 oz. Strawberry Pie Filling (1 can)
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Line Cupcake Muffin Tins with Cupcake Liners.
- In large mixing bowl, stir together powdered cake mix and contents of Strawberry pie filling can. Mix well by hand with large spoon.
- Fill each cupcake liner approx. 3/4 full with batter.
- Bake for 19 - 22 minutes, or until done.
- Allow to cool in pan for a few minutes, than transfer to wire racks to finish cooling. Then serve immediately and ENJOY!
Notes
What Toppings Do You Put on Angel Food Strawberry Cupcakes?
It is normal for the cupcakes to fall in the center a bit while cooling. So because these are a light and fluffy muffin-style treat, you'll want to skip the heavy frosting and opt for a light topping instead.
My favorite toppings for these Strawberry Angel Food Cupcakes are dollops of whip cream.
For the whip cream, you can top with homemade whip cream, swirls of whip cream from the can, or luscious spoonfuls of Cool Whip. Each option is equally delicious!
And if you’re feeling wild, you can top that whip cream off with some pretty pink or red sprinkles!
For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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