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
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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.

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