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Sour Cream Angel Food Cupcakes

These Sour Cream Angel Food Cupcakes were the result of an “aha” moment that turned into a cake mix hack out of necessity. They’ve became a fast favorite and are delightful served filled with whipped cream, ice cream or lemon curd and fresh berries.

Sour Cream Angel Cakes with lemon curd, whipped cream and berries on a platter

Easy Sour Cream Angel Food Cupcakes Recipe

What are Sour Cream Angel Food cupcakes? In short, they’re a doctored angel food cupcake made from a mix. I dubbed then “angel cakes.” It waa on occasion that I found myself needing to whip up a last minute batch of cupcakes and in the middle of preparation realized I had no eggs! I had broken one of my cardinal rules, of gathering all of the necessary ingredients before beginning a baking project and was well on my way, when I came to the realization. There were no eggs for the cupcake batter. Walking into my pantry to see what I could find to salvage my efforts, I noticed a box of angel food cake mix. That’s when a light bulb came on and this cake mix hack was born. I knew that egg whites were in the cake mix so, I crossed my fingers and hoped that it would be enough to work it’s magic in the now experimental batter.

Sour Cream Angel Cakes on a cooling rack

How to Make the Best Angel Food Cupcakes Recipe Using a Cake Mix

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.

  • How to fill the cupcakes: After cooling them completely, use a knife to hollow out a small opening in the center and fill half of the angel cakes with fresh sweetened whipped cream and half with homemade lemon curd.
  • 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.
  • How to garnish homemade Sour Cream Angel Food Cupcakes: You can garnish each one 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 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.
  • These cakes can be served with ice cream and a drizzle of chocolate fudge sauce, too.
  • 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.


More Southern Style Cupcakes to Make

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Sour Cream Angel Cakes
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Sour Cream Angel Food Cupcakes (Angel Cakes)

Prep Time15 minutes
Cook Time20 minutes
Cooling time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: angel-food-cake, cake-mix-hack, sour-cream-angel-cakes, sour-cream-cupcakes
Servings: 24 cupcakes
Calories: 185kcal
Author: Melissa Sperka


  • 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


  • Preheat the oven to 350°F. Sift together the dry ingredients.
  • In a separate bowl, mix together the wet ingredients.
  • 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.
  • Line 24-26 muffin tins with cupcake liners. Fill each 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.


Serving: 1serving | Calories: 185kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 216mg | Potassium: 28mg | Fiber: 1g | Sugar: 68g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 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?

  2. 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.

  3. 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

    1. 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.

  4. 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!

    1. 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.

  5. 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.

    1. 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.

  6. My family has enjoyed these muffins all week long. Such a yummy treat, but not as decadent as a cupcake. Thanks! Christy

    1. My family did not like these at all. They came out rubbery? I followed directions, but they just dropped in the oven. Why add oil to an angel food cake? That’s why they are fat free and should be healthier.

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