These light and fluffy cupcakes are the perfect tropical treat, made with just two simple ingredients. Topped with a decadent whipped cream, they offer an indulgent touch to an already delightful dessert. Whether you’re hosting a summer party or just craving something sweet, these cupcakes are easy to make and even easier to enjoy!
Why You’ll Love This Recipe
Pineapple Angel Food Cupcakes are the ultimate dessert for anyone who loves light, airy, and tropical treats. The combination of sweet crushed pineapple and angel food cake mix creates a soft, spongy cupcake with a subtle fruity flavor. The addition of whipped cream on top adds an extra indulgence without being overly heavy. This recipe is perfect for a quick dessert with minimal ingredients and maximum flavor, making it ideal for any occasion!
Ingredients
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1 box (16 oz) Betty Crocker Angel Food Cake Mix
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1 can (20 oz) Dole Crushed Pineapple in juice (do not drain)
Whipped Cream Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven
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Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix Ingredients
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In a large mixing bowl, combine the entire can of crushed pineapple (with juice) and the full box of angel food cake mix. Stir until fully combined and foamy.
Fill Cupcake Liners
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Spoon the mixture into the cupcake liners, filling each about ¾ full.
Bake
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Bake for 18-22 minutes, or until the tops are golden brown and spring back when lightly touched.
Cool
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Let the cupcakes cool completely on a wire rack before serving.
Make Whipped Cream
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While the cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl until soft peaks form.
Top Cupcakes
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Once the cupcakes have cooled, top each with a dollop of whipped cream.
Optional Tips
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Topping: Add a light sprinkle of coconut flakes for extra texture and tropical flavor.
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Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Servings and Timing
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Servings: 24 cupcakes
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Prep Time: 5 minutes
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Bake Time: 20 minutes
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Total Time: 25 minutes
Variations
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Coconut Whipped Cream: Add some shredded coconut to the whipped cream for a coconut-infused topping that pairs perfectly with the pineapple flavor.
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Fruit Topping: Add some extra diced tropical fruit like mango or kiwi on top for a burst of color and additional fruitiness.
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Lighter Option: Use a sugar-free angel food cake mix and a lighter whipped topping for a lower-calorie treat.
Storage/Reheating
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Storage: These cupcakes should be stored in an airtight container in the fridge for up to 3 days. They are best enjoyed chilled for the lightest texture.
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Reheating: These cupcakes are best served cold or at room temperature, so no reheating is necessary.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes ahead of time. Just store them in an airtight container in the fridge until you’re ready to serve. Be sure to add the whipped cream topping just before serving to keep it fresh.
Can I use fresh pineapple instead of canned?
While fresh pineapple can be used, canned crushed pineapple in juice offers a more consistent texture and moisture level, which is key to achieving the light and fluffy cupcakes.
Can I skip the whipped cream topping?
Absolutely! You can skip the whipped cream if you want a simpler cupcake. However, the whipped cream adds a nice creamy contrast to the airy cupcakes.
How do I know when the cupcakes are done?
The cupcakes are done when they’re golden brown on top and spring back when lightly touched. You can also insert a toothpick into the center to make sure it comes out clean.
Can I freeze these cupcakes?
Yes, you can freeze the baked cupcakes without the whipped cream topping. Wrap them tightly in plastic wrap and place them in an airtight container. To serve, let them thaw in the fridge overnight and top with whipped cream.
Can I use another type of cake mix?
While this recipe calls for angel food cake mix, you can experiment with other light cake mixes, but the texture may change. Angel food cake provides the perfect airy base for these cupcakes.
Is this recipe suitable for a gluten-free diet?
The recipe uses standard angel food cake mix, which typically contains gluten. To make it gluten-free, look for a gluten-free angel food cake mix, or make one from scratch.
Can I make a cake instead of cupcakes?
Yes, you can pour the batter into a greased 9×13-inch baking pan and bake it for 30-35 minutes instead of making cupcakes.
How can I make the whipped cream firmer?
To make the whipped cream firmer, chill the mixing bowl and beaters beforehand. If needed, you can add a little bit of stabilizer (like cream of tartar) or more powdered sugar.
Can I add a flavor to the whipped cream?
You can add a little lemon zest or coconut extract to the whipped cream for a different flavor profile. This will complement the pineapple nicely.
Conclusion
Pineapple Angel Food Cupcakes are the perfect tropical treat that’s both light and indulgent. Made with just two simple ingredients for the cupcakes and topped with homemade whipped cream, these cupcakes are a breeze to make and absolutely delicious to enjoy. Whether it’s for a special occasion or just a fun dessert to enjoy on a summer day, these cupcakes will leave everyone asking for seconds!
Print
Pineapple Angel Food Cupcakes
- Total Time: 25 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Light, fluffy, and tropical, these Pineapple Angel Food Cupcakes are made with just two simple ingredients. Topped with a luscious whipped cream, they’re an easy-to-make treat that’s perfect for any occasion. A refreshing dessert that’s both indulgent and light—perfect for summer!
Ingredients
- 1 box (16 oz) Betty Crocker Angel Food Cake Mix
- 1 can (20 oz) Dole Crushed Pineapple in juice (do not drain)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, combine the entire can of crushed pineapple (with juice) and the full box of angel food cake mix. Stir until fully combined and foamy.
- Spoon the mixture into the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes or until the tops are golden brown and spring back when lightly touched.
- Let the cupcakes cool completely on a wire rack before serving.
- While the cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl until soft peaks form.
- Once the cupcakes have cooled, top each with a dollop of whipped cream.
Notes
- For extra texture, sprinkle a light dusting of coconut flakes on top of the whipped cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 160 kcal
- Sugar: 18g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg
