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.
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.
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
- Chocolate Samoa Cupcakes topped with toasted coconut and a drizzle of caramel.
- Banana Pudding Cupcakes turns banana pudding into a portable treat.
- French Vanilla Cupcakes with a Dreamsicle Filling taste just like summer.
- These Red White and Blue Cupcakes are perfect for any Patriotic celebration.
- 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)
- 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.