Comida Kraft
Recipe Box

Angel Lush Cupcakes

Prep Time
15
min.
Total Time
1
hr.
30
min.
Servings

30 servings

Cute? Check. Delish? Yep. Smart? Totally. These moist cupcakes topped with icing and fresh ripe berries are low fat, and, with 90 calories each, heaven sent.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
  • Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
  • Top with berries.
DOLE is a registered trademark of Dole Food Company, Inc.

Note

If you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.

Substitute

Substitute 15 halved fresh strawberries for the 2 cups assorted fresh berries.

How to Store

Store frosted cupcakes in refrigerator.

Servings

  • 30 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1/2 Fruit

Nutrition Bonus

You can feel good about serving these luscious low-fat cupcakes to friends and family at your next gathering.

Nutritional Information

Serving Size 30 servings
AMOUNT PER SERVING
Calories 90
Total fat 0.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 17g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These. These. Are. So. GOOD!!!!! And this is coming from a chocoholic. Delicious, refreshing, and an almost guilt-free indulgence. I topped them w/ fresh strawberries, raspberries, and blueberries (like in the picture) - A great combination, especially love the raspberries. I used paper cupcake wrappers and had no problems with sticking when the cupcakes were fully cooked according to the recipe. There were times when a batch would cook unevenly (due to batter-level differences). If the cracks are moist, the cupcake will stick to the wrapper. So don't be afraid to put the moist-cracked guys back in the oven for a couple more minutes.
Date published: 2010-05-26
Rated 4 out of 5 by from WOW! WOW! These were so good! I had never made angel food cake before & I used a boxed mix. After I made the cupcakes, they were so light, they felt kind of "top heavy". You'd bite into them & it was like there was nothing in the cupcake cups under all the cool whip & fruit! Maybe I made the cake wrong! Either way- I'll definately make this again- but maybe with a regular french vanilla cake mix instead! It was really really good! I took it to a church function & everyone took 1 or 2 (or more!) home! My Husband was sad & wished that I had made more & left them at home! I will definately make this again...
Date published: 2010-05-19
Rated 4 out of 5 by from I have not tried these yet, but they sound tasty! I have not tried these yet, but they sound tasty! I had a dessert recently at my sister-in-law's house for Mother's Day that is similar to this. It was called "Angel Delight"-make angel food cake, let cool, then tear into chunks and cover the bottom of a 13x9 dish. Make vanilla pudding according to package directions, mix in 8oz. of cool whip and chopped strawberries.(of course you could add the additional fruit from the "angel lush cupcake" recipe. Pour the pudding/fruit mixture over the angel food cake, cover and refrigerate, overnight if possible. It was so GOOD!! Enjoy.
Date published: 2010-05-19
Rated 5 out of 5 by from I rated it a 5 because it SOUNDS so good! I rated it a 5 because it SOUNDS so good! I am going to make this recipe but will use the pineapple liquid instead of any water and probably some pineapple flavoring, low carb milk if it calls for milk, sugar free pudding and sugar free Whiped topping or make my own. I would forego the fruit. I haven't figured all that up yet and no it isn't lowcarb but it would be lower sugar, lower fat and lower carb than the original and I would have to try not to eat the all the cupcakes myself. :)
Date published: 2010-04-14
Rated 2 out of 5 by from I made this to take to work and it did not turn out well. I made this to take to work and it did not turn out well. I am not the best cook, but what I found was that the pineapple mixture was too heavy for the angel food and it sunk. Also, spray Pam on the cupcake liners, because my angel food stuck to the paper really bad, and where the cake came up over the liners was stuck. The taste was ok, but it was too hard to eat. It was like little pieces of angel food (after you pried it from the paper liners), with blobs of pineapple stuff.
Date published: 2012-04-26
Rated 5 out of 5 by from I made this for my family for our Mothers' Day cookout and everyone LOVED them. I made this for my family for our Mothers' Day cookout and everyone LOVED them. I Used blackberries instead of blueberries (I don't like blueberries..) and I added a sprinkle of sweetened coconut shavings to the top of half of them to try it out, and it was a big hit, added a nice little extra sweetness. I don't remember which angel food cake mix I used, but it came out perfect, nice and fluffy! I will definitely be making these to share with my friends later this summer!
Date published: 2011-05-09
Rated 5 out of 5 by from I MADE THESE CUPCAKES THE DAY I FOUND IT AND BROUGHT A BATCH TO WORK..EVERYONE LOVED THEM..LIGHT... I MADE THESE CUPCAKES THE DAY I FOUND IT AND BROUGHT A BATCH TO WORK..EVERYONE LOVED THEM..LIGHT AIRY AND JUST THE RIGHT AMOUNT OF SWEET..NOT OVERBEARING..ONE GIRL WANTED THE RECIPE BEFORE SHE LEFT WORK AND ANOTHER WOMAN..SAID I COULD HAVE EATEN 4 OR 5!! GREAT JOB..AND THEY WERE FUN TO MAKE..MY GRANDCHILD RECENTLY DIED..AND BECAUSE SHE IS MY ANGEL..THESE CUPCAKES WERE A TRIBUTE TO THE BABY IN HEAVEN/ THANK YOU
Date published: 2011-04-06
Rated 5 out of 5 by from Made these cupcakes w/Angel Food Cake and white,yellow,pound cake too and they were delicious. Made these cupcakes w/Angel Food Cake and white,yellow,pound cake too and they were delicious. Make sure that the cupcake is completely baked for easy removal from paper liners and make the topping first so it can set for 30 minutes before assembling! I can see why they are called ANGEL LUSH CUPCAKES..they are luscious!! Got great compliments EVERY TIME I made them no matter which choice of cake I chose!
Date published: 2010-07-15
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