Minutes Prep time: 15
Minutes Total time: 45
Servings: 30
Difficulty: easy
1 pkg (16oz each) Duncan Hines® Signature Angel Food Cake Mix
1-1/4 cups water
1-1/4 cups heavy (whipping) cream
3/4 cup Duncan Hines® Creamy Vanilla Frosting
30 medium whole strawberries
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 72 mg | 7% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 11 mg | 4% |
| Total Fat | 5 g | 7% |
| Iron | 1% | |
| Calories | 121 kcal | 6% |
| Sodium | 135 mg | 6% |
| Protein | 2 g | 3% |
| Saturated Fat | 3 g | 13% |
| Sugars | 14 g | 1% |
| Vitamin C | 7 mg | 12% |
Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!
Angel Food Cake Cupcakes
