Angel Lush Cupcakes Recipe -
Angel Lush Cupcakes Recipe
  • READY IN hrs

Angel Lush Cupcakes

Recipe by  

"A tropical pineapple frosting tops these angel food cupcakes."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • PREP

    15 mins

    1 hr 30 mins


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
  4. Top with berries.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2011

The frosting part of these cupcakes is wonderful, but don't bother with the angelfood. Had to go buy a plain white cake mix instead .

Most Helpful Critical Review
Oct 05, 2010

i made these for my graduation party and while the icing was amazing, the cupcakes themselves were pretty useless, everytime the paper was pulled away they shrank until they looked like mushrooms


10 Ratings

Aug 23, 2010

I have made this dessert many times. Very easy recipe, and very tasty results. I get rave reviews every time.

Jan 11, 2011

LOVE Angel Lush!!

Mar 21, 2012

I made these cupcakes and they turned out perfect. They were delicious. Very light and tasty. The only thing I would have added to the directions would be to make and refrigerate overnight. They actually tasted even better the next day. In addition, this gives the icing time to set. We loved them.

Nov 15, 2011

holy cow was a sloppy mess - ha! I followed exactly!! The cupcakes turned out perfect, complete with hard to get out of the wrapper. But Ive always had that 'sticky hard to remove' with any kind of angel food. The 'lush' part was more of a 'mush' part. I did not put on cupcake immediately. I made the lush in advance and refrigerated until the next day, when it was to be served. The lush transformed into this weird mush that you could see changing, hour by hour. I even attempted to freeze it to stop the mush process! By the next day, it changed into a slurry of mush. I had to serve the cupcakes plain w/lush soup on the side - IF someone wanted it. This was FOR SURE a 'make and immediately serve' recipe!!! I gave it 3 stars because it all tasted good, even the lush soup - but it didnt warn to serve immediately!

Apr 30, 2011

Angel food cupcakes just do not turn out. They were hard to get out of the paper liners. Also, this icing has to be refrigerated, so they can't be made ahead unless you have room to store them in the fridge. The regular cake version of this is much easier and better. Save the cupcakes for "real" cake and icing. I gave two stars because this is good, just not in the cupcake version.

Oct 02, 2012

Easy and delicious! Great presentation. I used foil cupcake liners and had no problem with the cake portion.


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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