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

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.

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
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Angel Food Cupcakes with Stabilized Whipped Cream Frosting

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 cupcakes
The perfect small batch moist angel food cupcake recipe, topped off with stabilized whipped cream and fresh berries. A fun summertime treat!



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


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


  • Preheat oven to 350°F. Prepare a cupcake pan with 6 paper liners.
  • Sift together powdered sugar, cake flour and salt, into a medium bowl. Set aside.
  • 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.
  • Fold in dry mixture in 3-4 additions, folding until batter is streak free and no dry ingredients remain.
  • 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.
  • 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.
  • To prepare whipped cream frosting, add water to a small bowl and sprinkle gelatin over the top. Allow to sit for 5 minutes.
  • 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.
  • Beat heavy cream and powdered sugar on medium-high speed until soft peaks form.
  • Whisk gelatin lightly, add into whipped cream and continue beating until stiff peaks form.
  • Transfer to a piping bag with desired piping tip. Frost and top off with fresh berries.
  • Best chilled until ready to serve. Will keep for up to several days.


An original recipe from Baked by Rachel


Calories: 295kcal, Carbohydrates: 22g, Protein: 5g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 140mg, Potassium: 108mg, Fiber: 0.1g, Sugar: 18g, Vitamin A: 875IU, Vitamin C: 0.4mg, Calcium: 42mg, Iron: 0.1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cupcake