These Angel Food Cupcakes are made with cake mix and water, then topped with Cool Whip and strawberries for just 60 calories and $0.26 each.
These Angel Food Cupcakes have become one of our favorite summer desserts. I can make 41 cupcakes for just $10.63, and at only 60 calories each, they are a light and easy treat. After 20 years of baking for my family of 10, I know the best summer desserts can still feel special without being heavy.
Why You’ll Love This Recipe!
- Budget Friendly — $10.63 total for 41 light fluffy cupcakes
- Only 60 calories each
- Just angel food cake mix and water for the simplest possible batter
- The best party and potluck cupcake
For another low calorie treat idea, try the recipe for Low Calorie Lemon Cupcakes. They are light and fluffy and only 80 calories! You may also love these Low Calorie Brownies.
Ingredients
- Angel food cake mix — one standard box is all you need. Angel food mix already contains dried egg whites cream of tartar and the perfect balance of leavening — just add water and fold. No additional eggs oil or butter required which is what keeps these at just 60 calories each
- Water — the only liquid the mix needs. Always use the exact amount specified on the box packaging — too much water makes the batter too thin and the cupcakes will not rise properly
- Cool Whip Free — two 8-ounce containers give you the perfect amount for all 41 cupcakes with a generous dollop on each. Cool Whip Free is significantly lower in calories than regular Cool Whip or homemade whipped cream which is what keeps the calorie count at 60. Thaw in the refrigerator before using — never microwave to thaw
- Fresh strawberries, sliced — one sliced strawberry per cupcake for the most beautiful presentation. Always slice right before serving so the strawberries stay bright red and fresh. Any fresh berry works beautifully — raspberries blueberries and blackberries all give a stunning result
- Cupcake liners — always use paper liners for angel food cupcakes. Angel food batter is sticky and will bond to an unlined pan — paper liners are the only way to remove the cupcakes cleanly
Scroll to the bottom for the full list of ingredients and recipe in the recipe card.
Homemade Whipped Cream
Feel free to make this recipe with Homemade Whipped Cream Frosting. It only requires two ingredients and taste amazing. Combine the two ingredients in a mixing bowl with an electric mixer or whisk with a hand mixer.
You can also make Homemade Angel Food Cake with simple ingredients which includes cream of tartar. The cupcake recipe is always a family favorite and perfect served with fresh berries.
How to Make Angel Food Cupcakes
Step 1 – First, preheat the oven to 350 degrees. Next, prepare the angel food cake mix according to the directions. Use a spatula to gently fold the ingredients.
Step 2 – Place the cupcake liners in cupcake tin. Spoon the batter into the cupcake liners about ¾ full. It will make about 41 cupcakes.
Step 3 – Bake the cupcakes for 12-14 minutes until the tops are just set and very lightly golden — they should spring back when gently pressed in the center.
Step 4 – Add cool whip to each cupcake. Also, add 1 strawberry sliced on top of each cupcake. Serve and Enjoy.
Tips for Success
- Always use cupcake liners. Angel food batter is extremely sticky — it will bond to an unlined pan and you will not be able to remove the cupcakes cleanly
- Never overmix. Fold gently with a spatula — overmixing deflates the air bubbles that give these their signature light and airy texture
- Fill ¾ full only. Angel food batter rises significantly during baking — overfilled liners overflow and stick to the pan
- Cool completely before topping. Even slightly warm cupcakes melt the Cool Whip — always wait until completely room temperature before adding any topping
- Top right before serving. For the most beautiful presentation add the Cool Whip and strawberries no more than 30 minutes before serving — the berries release juice over time and the Cool Whip softens
Variations and Substitutions
- Swap fresh strawberries for raspberries, blueberries, blackberries, or a mixed berry combination for a different look and flavor
- Use regular Cool Whip instead of Cool Whip Free for a slightly richer result — note this increases the calorie count per cupcake
- Make homemade whipped cream with heavy cream and powdered sugar for a from-scratch topping — see our How to Make Whipped Cream recipe
- Add a drizzle of strawberry sauce or jam over the Cool Whip before adding the fresh berries for extra flavor
- Make these into a patriotic dessert by topping with both strawberries and blueberries for a red white and blue combination perfect for Fourth of July
Serving Occasions
These angel food cupcakes are genuinely one of the most versatile desserts on the site:
- Summer parties and cookouts — light enough to serve after a big meal without anyone feeling overly full
- Birthday parties — 41 cupcakes from one box makes this the most economical birthday dessert at $0.26 each
- Baby showers — top with pink or blue fruit for a themed dessert that looks stunning on a dessert table
- Potlucks — transport unfrosted and add Cool Whip on arrival for the freshest possible result
- Everyday dessert — at 60 calories these are genuinely guilt-free enough to enjoy any night of the week
Storage and Make Ahead Instructions
Make Ahead
- Bake the unfrosted cupcakes up to 24 hours ahead and store in an airtight container at room temperature. Add Cool Whip and strawberries right before serving for the freshest most beautiful result
Refrigerator
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days — the Cool Whip holds up well refrigerated and the strawberries stay fresh for the first 1–2 days
Freezer
- Freeze unfrosted cupcakes only — wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 30 minutes then top with Cool Whip and fresh berries before serving
Frequently Asked Questions
Angel food cake mix contains no fat and uses dried egg whites — combined with water only Cool Whip Free and fresh strawberries the entire cupcake comes in at just 60 calories with no butter eggs or oil anywhere in the recipe.
Yes — regular Cool Whip gives a slightly richer result but increases the calorie count per cupcake. Cool Whip Free keeps these at the 60 calorie count.
The batter was overmixed — always fold gently with a spatula rather than stirring or using an electric mixer. Overmixing deflates the air bubbles that give angel food cake its signature lift.
Yes — any fresh berry works beautifully. Raspberries blueberries blackberries and sliced peaches all give a gorgeous result alongside the Cool Whip.
More Easy Angel Food Cake Recipes
These Angel Food Cupcakes are light, fluffy, and just 60 calories and $0.26 each. One box makes 41 cupcakes with no eggs, oil, or butter. If you make them leave a star rating and a comment below — I love hearing what fruit topping you used and whether your family went back for seconds the way mine always does!
Angel Food Cupcakes
Ingredients
- 1 box Angel Food Cake mix
- Water
- 2 Cool Whip Free (8 oz containers)
- Fresh Strawberries sliced
- cupcake liners
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the angel food cake mix according to the package directions, using the amount of water specified on the box.
- Place 41 cupcake liners in muffin tins.
- Divide the batter among the cupcake liners, filling each about ¾ full.
- Bake for 12 to 14 minutes, or until the tops are lightly golden and no longer shiny.
- Remove from the oven and let the cupcakes cool completely.
- Top each cupcake with about 2 tablespoons of Cool Whip.
- Add sliced fresh strawberries to each cupcake.
- Serve immediately or refrigerate until ready to serve.
Can you make pea in a 9 x 13 pan?
You probably can, but I haven’t done that. I have several angel food cake recipes if you want to try them.
How do I store the cupcakes? In an airtight container in the fridge? How long will they be good for? Thanks for this recipe! Just made it!
Hi, Made cake cookies. Used Devils Food Cake mix and made some cookies w/peanut butter morsels and some with Bailey’s Irish Cream morsels. Both types turn out fantastic and all the neighbors just raved over them. They couldn’t figure out the cookie taste w/the Bailey’s until I told them, Ha,Ha.
Keep all the great recipes coming, looking forward to new ideas for 2021.
Happy New Year!!
Stay safe & well.
How much water is used?
All these directions say is to make it then bake it but no answer on how much water to mix with the dry mix. Are we supposed to make the cake mix with the ingredients it says on the box instead?
Yes for these, I make them based on the back of the package instructions. Thank you!