Angel Food Cupcakes with Blackberry Frosting

Angel Food Cupcakes with Blackberry Frosting, the lightest, airiest from scratch angel food cupcakes with sinfully sweet and smooth blackberry frosting.

Hello, Summer!

Hello June and welcome summer! I can not wait to start throwing some summery recipes at you! You have two amazing ones this week, let me tell you! First off are these Angel Food Cupcakes with Blackberry Frosting. I really don’t need to say anymore, the name alone should have you drooling!

With the first official day of summer being in June (the 21st to be exact!), Parrish and I decided to make this month’s series all about summer desserts! Seems fitting, right?! I don’t think anything screams summer more than bursting fresh ripe berries.

 I love pretty much all berries, and I saw these gorgeous blackberries on sale at the grocery store so I just had to run home with them! Enough rambling, on to the recipe! The recipe for the cupcakes is adapted from Cooking Classy.

Angel Food Cupcakes with Blackberry Frosting

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Angel Food Cupcakes with Blackberry Frosting

5 from 2 votes

Created by Dana at ThisSillyGirlsLife.com

Servings 12 cupcakes

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Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Ingredients

  

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Angel Food Cupcakes

• ▢ 3/4 cup + 2 Tablespoon granulated sugar
• ▢ 1/2 cup all purpose flour sifted
• ▢ 1/4 tsp salt
• ▢ 6 egg whites at room temperature
• ▢ 2 1/2 Tablespoon warm water
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3/4 teaspoon cream of tartar

Blackberry Frosting

• ▢ 2½ Tablespoon all purpose flour
• ▢ ½ Cup milk
• ▢ ½ teaspoon vanilla bean paste or extract
• ▢ ½ Cup unsalted butter room temp
• ▢ ½ Cup packed brown sugar
• ▢ 1/2 Cup blackberries
• ▢ blackberries for garnish optional

Instructions

Angel Food Cupcakes

• Preheat oven to 350 degrees. Line a cupcake tin with paper liners. Set aside.
• In a food processor, place the sugar and pulse until super fine, 2 minutes. Sift half of the sugar with the flour and salt, set aside.
• In a large bowl with hand mixer or stand mixer, place the egg whites, add in the water, vanilla and cream of tartar. Mix until fully combined. Gradually add in the remaining sugar until incorporated. place mixer on medium speed until egg whites form medium peaks.
• Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches.
• Fill the cupcake liners almost all the way to the top. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Blackberry Frosting

• Place blackberries into a blender and blend until they form juice. Strain the juice through a fine mesh colander and discard the seeds. Set aside.
• In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
• With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Add in the blackberry juice and mix to combine. Frost cupcakes, garnish with blackberries if desired and enjoy! Any left over cupcakes should be refrigerated.

Nutritional Disclaimer

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I filmed this step by step tutorial as well, enjoy!

I really hope you enjoyed this one! What’s your favorite way to cook with berries?

Now, go check out Parrish’s recipe for Banana Split Cheesecake Cookie Bites:

Since you’re here already, stay a while! Check out these other similar recipes:

Banana Cupcakes with Brown Sugar Frosting

Blackberry Apricot Sangria

Almond Cupcakes with Fresh Raspberry Buttercream Frosting

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