Sour Cream Angel Cakes

Servings 24 -26
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 [i.e. Daisy]
  • 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.