Preheat your oven to 375°F. This initial step is crucial as it ensures that the cupcakes bake evenly and rise properly. Set a timer, and while it heats, prepare your other ingredients.
Prepare the cake as directed on the package. This usually involves mixing the angel food cake mix with water, whipping it until it’s airy, and then pouring it into your muffin tins.
Pour the batter into 30 paper-lined muffin cups, filling them about two-thirds full. This allows the cupcakes to rise without overflowing, ensuring a beautiful dome shape.
Bake for 13 to 14 minutes or until the tops turn a lovely golden brown. Keep an eye on them! You want them cooked through but still soft to the touch.
Once baked, cool the cupcakes in the pan for about 5 to 10 minutes. This helps them set a bit without burning your fingers when you remove them.
After cooling, gently remove them from the tin and let them cool completely on a wire rack. The cooling step is essential for preventing sogginess when you frost them.
In a medium bowl, mix together the pineapple juice, instant vanilla pudding, and whipped cream. Mix until well combined to create a luscious frosting that pairs perfectly with the cupcakes.
Once the cupcakes are completely cool, frost them generously with your pineapple and whipped cream mixture. This is your chance to get creative! Don’t be shy with the frosting.
Finally, top with your assorted berries and, if desired, a sprig of mint for an added touch of freshness. The berries not only enhance the flavor but also add a pop of color to your presentation.
