Nutritional Info

Nutrition Facts

Serving Size 1 (90g)

Calories 351
Calories from Fat 202 (58%)
Amount Per Serving %DIV
Total Fat 22.5g 35%
Saturated Fat 7.8g 39%
Monounsaturated Fat 13g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 34.3mg 11%
Sodium 106.1mg 5%
Potassium 121.2mg 3%
Total Carbohydrate 28.2g 9%
Dietary Fiber 0g 0%
Sugars 27.1g
Protein 6.5g 13%

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Recipe Description
Angel food strawberry cupcakes are light, sweet and super easy to make. When strawberries are in season, make them with fresh fruit. This recipe always works well for me, as the kids go crazy for them, and they are easier to ration than a sheet cake.
Prep time
20 min
Cook time
24 min
Ready In
44 min


Serves Tool

Serves To:USMetric
1 Dash(ds)  salt
1/2 Teaspoon(t)  vanilla extract
3/4 Teaspoon(t)  lemon juice
2 3/4 Cup(c)  powdered sugar
1/2 Cup(c)  sour cream
2 Teaspoon(t)  ener-g egg replacer
4 Tablespoon(T)  butter
1 Pound(lb)  fresh strawberries, hulled and quartered
1 Cup(c)  strawberry glaze, divided
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  cream of tartar
1 Tablespoon(T)  pure vanilla extract
1 1/2 Cup(c)  water
1/4 Cup(c)  ener-g egg replacer
1 1/2 Cup(c)  powdered sugar, sifted and divided
1 Cup(c)  all purpose flour, sifted twice


Preheat the oven to 375° F. Line a standard muffin tin with cupcake liners. In a medium sized mixing bowl, sift together the flour and 3/4 cup of the powdered sugar. In a separate large sized mixing bowl, whisk together the egg replacer, water, vanilla, cream of tartar and salt. Sift in the remaining 3/4 cup of powdered sugar and whisk to combine. Fold the dry ingredients into the wet, being careful not to over mix. Divide the batter equally among the prepared cupcake liners. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. These should not brown. If they are beginning to brown, they are overdone. Let cool for about 5 minutes before transferring to a wire rack to cool completely. Using your finger, poke a hole in the center of each cupcake and fill with about 1 tablespoon of strawberry glaze. Combine the remaining glaze with the strawberries. Frost the cupcakes with a nice thick layer of frosting. Top generously with the glazed strawberries just before serving.

Additional notes

* sour cream icing recipe

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