Vanilla Custard Angel Food cupcakes

Vanilla Custard Angel Food cupcakes
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.6
  • Total Fat: 1.7 g
  • Cholesterol: 33.2 mg
  • Sodium: 279.1 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.9 g

View full nutritional breakdown of Vanilla Custard Angel Food cupcakes calories by ingredient


Angel Food Cupcakes filled with vanilla custard and topped with strawberries Angel Food Cupcakes filled with vanilla custard and topped with strawberries
Number of Servings: 12


    Angel Food Cake Mix

    3/4 c. sugar
    2.5 c. milk
    1/3 c. flour
    2 egg yolks
    2 T. vanilla bean paste OR vanilla extract

    1 tsp. sugar


For a non-lowfat dessert, heavy whipping cream or half & half can be substituted for the milk. Make a much richer dessert.

Original recipe from Southern Living.


Prepare angel food cake mix as directed. Fill regular-size cupcake tins 3/4 of the way full. Refridgerate batter between batches. Bake 375 for 12-17 minutes or until tops are golden brown and cracks feel dry and not sticky.

Custard: Wisk all ingredients over medium heat until think. Refridgerate 3-4 hours until set.

Sprinkle strawberries with 2 tsp. of sugar and refridgerate for at leasst 20 minutes. (I cut my strawberries for fanning prior to sprinkling sugar).

Hollow out a well in the cupcakes once they have cooled. Fill with custard and top with a fanned strawberry. Enjoy immediately, or refridgerate until needed. If not eating right away, fill cupcakes with custard and then refridgerate. Top with strawberries just before eating.

Serving Size: makes approximately 36 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user 360BLESSINGS.