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Angel Food Cupcakes That Taste Absolutely Heavenly

Angel Food Cupcakes That Taste Absolutely Heavenly

These two-ingredient angel food cupcakes combine dry angel food cake mix with undrained crushed pineapple for a light, fluffy, fruit-filled dessert. The recipe makes about 24 cupcakes and takes approximately 45 to 60 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (16 ounces) Angel food cake mix
  • 1 can (20 ounces) Crushed pineapple in juice, undrained

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line muffin pans with paper liners. Do not grease the liners, because angel food batter needs some grip as it rises.
  2. Place the dry angel food cake mix in a large bowl and add the entire can of undrained crushed pineapple. The pineapple juice supplies the moisture needed by the dry mix.
  3. Fold or stir gently until the ingredients are evenly combined and the mixture begins to foam. Avoid overmixing so the finished cupcakes stay light rather than becoming dense.
  4. Divide the batter among the paper liners, filling each one about two-thirds to three-quarters full. Work steadily so the batter is distributed evenly between all the cups.
  5. Bake for 15 to 20 minutes, until the cupcakes are lightly golden and spring back when gently touched. A toothpick inserted into the center should come out clean or with only a few moist crumbs.
  6. Cool the cupcakes briefly in the pan, then transfer them to a wire rack to cool completely. Once cool, serve them plain or add confectioners’ sugar, whipped cream, and fresh berries.

Notes

Keep the pineapple undrained, and never grease the paper liners. Cool the cupcakes completely before topping them, and store finished cupcakes in an airtight container.