These skinny 2-Ingredient Peach Angel Food Cupcakes just use angel food cake mix and canned peaches to create a light, summery dessert that you won’t feel guilty about!
I gained a new respect for bakers Friday. Does anyone else hate baking as much as I do? All the extra dishes and the measuring and the having to follow directions … it’s exhausting! This was one of two dessert recipes I baked on Friday afternoon, and despite the fact that they were two of the easiest recipes around, I was in need of a nap and a friend to clean my kitchen for me when I was done. My hat is off to you bakers out there.
If you’re like me and you aren’t one for baking, I would suggest you try this stupidly easy recipe for 2-Ingredient Peach Angel Food Cupcakes! They’re light and fluffy with just a hint of delicious peach flavor. Top with a little whipped cream (don’t be shy) and you’ve got yourself a skinny peach dessert that everyone will love.
This angel food cupcake recipe really is so simple, even the non-bakers won’t screw it up. If you’re working in batches, keep the batter in the refrigerator – you really don’t want this batter to sit out for too long.
36 cupcakes
Save RecipeIngredients
- 1 box Betty Crocker white angel food cake mix (make sure the instructions only call for adding water)
- 1 large can peaches (no sugar added in their own juice)
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with liners.
- Place the peaches with juice in a food processor and blend just a few times to get them into chunks, or puree them if you don't want chunks of peach in your cupcakes. (You can also just dice them with a knife).
- Add angel food cake mix and peaches to a medium bowl. Beat on low speed about 30 seconds, and medium speed about 1 minute.
- Fill each cupcake liner about 3/4 full and bake for about 12-15 minutes or until golden brown on top.
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