Sour Cream Angel Food Cupcakes
These Sour Cream Angel Food Cupcakes start with a simple cake mix hack and bake up light, fluffy, and irresistibly tender. They’re perfect for parties and easy entertaining, especially when filled with whipped cream, ice cream, or lemon curd and topped with fresh berries.
Easy Sour Cream Angel Food Cupcakes Recipe
What are Sour Cream Angel Food Cupcakes? They’re a simple, doctored-up angel food cupcake made from a boxed mix, what I like to call “angel cakes.” These light, airy cupcakes make the perfect base for all kinds of desserts, from strawberry shortcake to ice cream sundaes with hot fudge. This easy cake mix hack comes together in minutes and is sure to become a new family favorite
Checkout this quick list of ingredients you’ll need to make Sour Cream Angel Food Cupcakes: (Scroll down for full printable recipe card.)
- Flour – Cake flour adds bulk and a firm texture to the angel food cake mix.
- Angel Food Cake Mix – This cake mix hack alleviates the need for beating egg whites as needed in classic angel food cake.
- Sugar – Granulated sugar for sweetness.
- Sour Cream – Sour cream gives the copackes a tangy flavor.
- Liquid – Water and vegetable oil add moisture.
- Flavoring – Clear vanilla extract keeps the color white. You can use classic vanilla extract, too.
- Suggested Fillings – Sweetened fresh whipped cream lime or lemon curd, assorted berries, ice cream, custard, pudding.
How to Make the Best Sour Cream Angel Food Cupcakes Recipe
Some days a cake mix hack saves the day. On this occasion, improvising with what I had on hand worked like a charm, and the rest is history. They were the hit of the party. The texture of these angel food cupcakes is more dense than a classic angel food cake, but lighter than a traditional white cake. Due to using the cake mix, there’s no need to whip egg whites as they’re already in the mix.
- Heat Oven and Prepare Pans – Line a two 12-cup muffin pan with cupcake liners.
- Sift Dry Ingredients – Use a whisk to sift together angel food cake mix, cake flour, salt and granulated sugar.
- Whisk Wet Ingredients – In a separate bowl, stir together the sour cream water and oil.
- Combine – Using a hand mixer gradually beat the wet ingredients into the flour mixture until fully combined.
- Fill Muffin Cups – Fill each well about 2/3 full.
- Oven – Bake per the cooking time in the recipe until tops of the cupcakes are golden brown and a toothpick inserted into the center comes back clean.
- Fill – Cool completely, then cut a small opening in the centers, and fill with fresh whipped cream, lime or lemon curd.
Kitchen Equipment to Make Sour Cream Angel Food Cake
- Standard size 12 cup cupcake pans.
- Measuring cups and spoons.
- Stand mixer or hand mixer.
- Large mixing bowl and medium bowl.
- Cupcake liners.
- Wire rack.
Recipe Variations, Tips and Substitutions
- Why Add Flour and Sugar to Cake Mix? Cake mixes are continuing to dwindle in size. Using additional flour and granulated sugar in this instance adds volume and updates the flavor profile. Remember, this is a cake mix hack and meant to be a doctored version of a box cake mix.
- Hollow out the Center and Fill – After cooling them completely, use a knife to hollow out a small opening in the center and fill half of the angel cakes.
- Fillings – Fill these cupcakes with whipped cream, lemon curd, pudding, ice cream or pastry cream in any flavor.
- Garnish – You can garnish each cupcake to suit your taste. Try adding any type of fresh berries such as blueberries, strawberries, raspberries or blackberries and a sprig of mint for color. They turn out pretty and delicious! These cakes can be served with ice cream and a drizzle of chocolate fudge sauce, too.
- Transform into Strawberry Shortcakes – These little angel food cupcakes can also form the base for strawberry shortcake or they can be served without a filling and frosted just like any cupcake with your favorite buttercream frosting.
Storage and Leftovers
- Leftovers – Store unfilled Angel Food Cupcakes at room temperature in an airtight container for up to 5 days. Filled cupcakes should be stored chilled in the refrigerator.
- Freezer – You can freeze these Sour Cream Angel Food Cupcakes for up to 3 months.
More Easy Cupcake Recipes to Make
- Chocolate Samoa Cupcakes topped with toasted coconut and a drizzle of caramel.
- Cinnamon Macchiato Caramel Cupcakes are the perfect side of a cup of coffee.
- Banana Pudding Cupcakes turns banana pudding into a portable treat.
- Chocolate Samoa Cupcakes.
- French Vanilla Cupcakes with a Dreamsicle Filling taste just like summer.
- These Red White and Blue Cupcakes are perfect for any Patriotic celebration.
- You can make these Ice Cream Cupcakes two ways!
- You may also like my Parade article featuring 24 Can’t Miss Cake Mix Hacks to enjoy.
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Helpful Kitchen Items:
Sour Cream Angel Food Cupcakes (Angel Cakes)
Ingredients
- 1 16 oz box angel food cake mix
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 8 oz sour cream
- 1 cup water
- 1/2 cup oil
- 3 tsp clear vanilla
- Fillings: sweetened fresh whipped cream lime or lemon curd, assorted berries, ice cream, custard, pudding
Instructions
- Preheat the oven to 350°F. Line the wells of two 12 count cupcake pans with liners.
- In a medium bowl use a whisk to sift together cake mix, cake flour, granulated sugar and salt. Sift together the dry ingredients.
- In a separate bowl, mix together the sour cream, water and oil until combined.
- Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
- After all of the wet ingredients are added continue mixing for around 2 minutes or until fully combined. (The batter will taste sweet at this point, but it will mellow as the cupcakes bake.)
- Fill each muffin cup about 2/3 full. (Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.)
- Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
- Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
- Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.
If baked in bundt pan should it be greased and floured?
This needs to be baked in an angel food pan that’s not greased and floured. A Bundt Pan isn’t deep enough.
Melissa, can this cake be made in an angel food cake pan? thx, sparki
Absolutely!
Can this cake be frozen? perhaps broken up for a trifle ?
Yes to both.
Do u have to use a cake mix or cake flour, I bake a lot from scratch do u have a recipe for scratch angel food cupcakes? . Thankyou!
What kind of oil did you use? I saw response to why they came out rubbery they were over mixed, how long should you mix?
Any vegetable or canola oil will work. Just until moistened.
My family loved this recipe. I filled them with lemon flavored instant pudding. I also tried making some mini cupcakes. They came out great. I think they would be perfect for a party.
I will definitely make this recipe again.
Wonderful Lynn, these are a hit no matter when I serve them! I truly appreciate your sweet note.
I would like to make a cake with this recipe. Earlier you suggested to adjust the cooking time. I am new to all this so can you tell me what temp and how long for a reg. oven and tube pan?
Thanks! Donna
I make this recipe just as written. Use the same oven temperature and definitely plan on baking it longer than it would take in cupcake form. It would be difficult to give you the exact baking time but, check it every 30 minutes.
Loved the recipe. Mine didn’t come out looking as brown and crackly as your’s did, but they were fully baked after 18 minutes, so I was afraid to leave them in any longer. I have a convection oven, so I reduced the heat by 25 degrees…I’m thinking that may be the reason. Anyway, they looked more like cupcakes and I filled the center with lemon curd. It was just the right amount of sweet and tart. Thanks for sharing this recipe!
Hi Ruth glad you love these, too! Convection ovens do bake quite differently than a conventional oven that’s likely the difference. Thanks for letting me know you enjoyed this beauties.
Do you think it would work well as a Sour Cream Angel Food cake rather than cupcakes? Our local grocery sells one that is great but I have been looking for a recipe to make one at home.
Sure does, bake it in a tube pan and you’ll be good to go. It will take longer bake, so adjust the baking time.
Thanks!
Hi Christy, that is music to my ears, I’m so happy you love these, my kids do too. Thanks!
My family has enjoyed these muffins all week long. Such a yummy treat, but not as decadent as a cupcake. Thanks! Christy
If these came out rubbery they were over-baked and likely over beaten.
I now, Dan, right? We all have these moments. ☺
I love stories like this. If only we all took the time to regroup during those moment when we realize we are “out of ____.” Great story with a beautiful and delicious outcome! Thanks for sharing!!