Angel Food Cupcakes with Stabilized Whipped Cream Frosting

The perfect small batch moist angel food cupcake recipe, topped off with stabilized whipped cream and fresh berries. A fun summertime treat!

Moist angel food cupcakes with stabilized whipped cream frosting and fresh berries. Recipe from @bakedbyrachel

We’ve seriously run out of shows to watch. We’re in that month or so where there is basically nothing on to watch that’s new, besides a few random shows. So, we’re trying to find shows to stream. We used to watch NCIS pretty regularly, but then stopped for one reason or another. I’m sure it had a lot to do with timing – too many shows on at the same time. Back then, we could only record one show while watching another. The horror! The other night I realized that 11 of the 13 seasons are on Netflix! Basically the best binge opportunity and a perfect time to catchup.

In other news… I’ve somehow managed to completely avoid buying apples in bulk so far this year, but it’s definitely on my to-do list for the very near future. I’m craving Fall like nothing else. I know just the other day I said I was in limbo between Fall and Summer, but somewhere between then and now I’ve crossed the line. I’m ready to fully embrace everything Fall related again.

Moist angel food cupcakes with stabilized whipped cream frosting and fresh berries. Recipe from @bakedbyrachel

Because it’s the weekend. And, because Labor Day weekend is two weeks away… Though, I’m honestly not sure how that’s even possible because I swear Summer just started….


Ridiculously tasty and fluffy homemade (aka not a box mix in sight) angel food cake cupcakes, topped off with creamy stabilized whipped cream and fresh raspberries.

These cupcakes are seriously dreamy and one of the best parts about them is obviously the frosting. I wouldn’t go as far as saying it’ll stand up to high outdoor Summer temperatures but they’ll definitely keep at indoor air conditioned temps for quite a while without the concern of them literally dripping right off of the cupcakes, as normal whipped cream frosting would likely do… and rather quickly too!

My family loved these straight from the fridge. I highly recommend trying them that way. Super chilled whipped cream with the perfect light and fluffy cake is a-mazing.

Be sure to add these angel food cupcakes to your weekend baking plans!

Moist angel food cupcakes with stabilized whipped cream frosting and fresh berries. Recipe from @bakedbyrachel

Yield: 6 cupcakes

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes, plus

Angel Food Cupcakes with Stabilized Whipped Cream Frosting

The perfect small batch moist angel food cupcake recipe, topped off with stabilized whipped cream and fresh berries. A fun summertime treat!



  • 1/4C powdered sugar
  • 1/4C cake flour
  • 1/4 tsp salt
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4C granulated sugar
  • 3/4 tsp vanilla extract


  • 2Tb cold water
  • 1 tsp plain gelatin
  • 1 1/2C heavy cream
  • 2-4 Tb powdered sugar

Fresh berries


  1. Preheat oven to 350°F. Prepare a cupcake pan with 6 paper liners.
  2. Sift together powdered sugar, cake flour and salt, into a medium bowl. Set aside.
  3. In a large bowl or stand mixer, beat egg whites and cream of tartar until soft peaks form. With mixer running on low, slowly incporate granulated sugar. Increase speed and continue beating until stiff peaks form. Beat in vanilla.
  4. Fold in dry mixture in 3-4 additions, folding until batter is streak free and no dry ingredients remain.
  5. Prepare a large piping bag or gallon sized plastic bag with a round piping tip. Transfer batter to prepared piping bag. Divide mixture equally between 6 cupcake liners. Batter will be well above the top of each liner.
  6. Bake for 20-25 minutes or until golden and no longer tacky. Cool in pan for 2-4 minutes or until easy to handle, then transfer to a wire rack to cool completely.
  7. To prepare whipped cream frosting, add water to a small bowl and sprinkle gelatin over the top. Allow to sit for 5 minutes.
  8. Heat 2Tb heavy cream in a small bowl for 15 seconds, or until steaming. Pour warm cream over gelatin and whisk gently to combine. Transfer to the refrigerator for 5 minutes to cool.
  9. Beat heavy cream and powdered sugar on medium-high speed until soft peaks form.
  10. Whisk gelatin lightly, add into whipped cream and continue beating until stiff peaks form.
  11. Transfer to a piping bag with desired piping tip. Frost and top off with fresh berries.
  12. Best chilled until ready to serve. Will keep for up to several days.

Baked by Rachel original

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22 Responses to “Angel Food Cupcakes with Stabilized Whipped Cream Frosting”

  1. #
    Taylor @ Food Faith Fitness — August 21, 2015 at 7:48 am

    We’ve totally run out of shows too! The evenings are so boring these days, just sitting and staring at each other. #firstworldproblems.
    Having a few of these gorgeous cupcakes would help. I LOVE me some angel food, and yours look perfect! Pinned!

    • Rachel — August 21st, 2015 @ 3:38 pm

      They really are super boring! Another month until the good stuff starts back up. And thanks so much Taylor! :)

  2. #
    Julie @ Table for Two — August 21, 2015 at 7:59 am

    These are so perfectly piped! I love how light and fluffy they look :) I’m holding on to summer. I walked outside this morning to take out the recycling and brrrr!

    • Rachel — August 21st, 2015 @ 3:38 pm

      I’m ready for crisp cool days – send them my way please ;)

  3. #
    Laura (Blogging Over Thyme) — August 21, 2015 at 11:45 am

    I’m so sad that I finished Game of Thrones. We started this summer, and…um, watched like 5 seasons in three weeks. Best binge-watch show. I need another one! I’m currently in the middle of Bloodline, but that will soon be over too :(

    These cupcakes look so good! Love the stabilized whipped cream topping, perfect for transporting!

    • Rachel — August 21st, 2015 @ 3:37 pm

      Game of Thrones was SO good. I can’t wait for it to come back next year (such a long wait)! And thanks so much Laura!! :)

  4. #
    Megan Keno {Country Cleaver} — August 21, 2015 at 1:36 pm

    These look stunning, and beyond delicious!

    • Rachel — August 21st, 2015 @ 3:35 pm

      Thanks Megan!

  5. #
    Lauren+at+Keep+It+Sweet — August 21, 2015 at 7:00 pm

    I haven’t had angel food cake in way too long. Would it be wrong if I just ate the tops off all the cupcakes?

    • Rachel — August 22nd, 2015 @ 7:51 am

      Haha you’re one of those huh? ;)

  6. #
    Jennifer @NourishedSimply — August 22, 2015 at 7:34 am

    Perfect cupcakes. I love angel food cake, but a bit intimidated to make it.

    • Rachel — August 22nd, 2015 @ 7:51 am

      It’s super easy and not to be feared at all! :)

  7. #
    Sarah — August 22, 2015 at 8:29 am

    These looks yummy! How about some K-Drama (Korean dramas)? They could be very addicting! Netflix and Hulu have them. :)

    • Rachel — August 22nd, 2015 @ 11:13 am

      Thanks for the suggestion Sarah!

  8. #
    Lisa @ Healthy Nibbles & Bits — August 23, 2015 at 11:03 am

    I feel your pain about not having any tv shows to watch! I’ve resorted to summer competition shows (american ninja warrior, and america’s got talent), but I really need to find something else to watch.

    These cupcakes look perfect for any labor day weekend gatherings!

    • Rachel — August 24th, 2015 @ 7:57 am

      Ninja warrior can be fairly entertaining but I like to watch it recorded so I can skip through the chatter and just watch them compete.

  9. #
    amanda — August 23, 2015 at 1:23 pm

    These adorable cupcakes look so delicious!

    • Rachel — August 24th, 2015 @ 7:56 am

      Thanks Amanda!

  10. #
    Shari Kelley — September 1, 2015 at 2:43 pm

    These look so pretty! I have never tried making angel food cake from scratch before, but would love to. These just seem so light and fluffy and perfect! Putting this on my list of recipes to try.

    • Rachel — September 1st, 2015 @ 6:57 pm

      Thanks Shari! I hope you enjoy them :)

  11. #
    Annabaelle — January 30, 2016 at 9:17 am

    This looks sooo good. You say to use a “round tip” to pipe. I don’t think this looks like it came out of a round tip. Do you remember what number tip you did use? Thank you.

    • Rachel — January 31st, 2016 @ 4:03 pm

      The directions state to use a round tip to pipe the batter into the cupcake liners prior to baking, and to use your desired tip for piping the frosting. I believe a closed star tip was used for these cupcakes.

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