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Blueberry Angel Cupcakes Recipe

Blueberry Angel Cupcakes Recipe photo by Taste of Home

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Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. —Kathy Kittell, Lenexa, Kansas

This recipe is:

Diabetic Friendly

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Blueberry Angel Cupcakes Recipe

Prep: 125 min. Bake: 15 min. + cooling

Yield: 30 Servings

25 15 40

Ingredients

11 egg whites
1 cup plus 2 tablespoons cake flour
1-1/2 cups sugar, divided
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated lemon peel
GLAZE:
1 cup confectioners' sugar
3 tablespoons lemon juice

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield: 2-1/2 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 cupcake equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Blueberry Angel Cupcakes in Taste of Home June/July 2005, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Angel Cupcakes

Blueberry Angel Cupcakes

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Reviewed on Aug. 13, 2012 by bbrehony

I made this recipe with a box angel food mix due to a time constraint.....my family loved them. Moist, light, but not as boring as plain angelfood cake!Will definitely make these again!

Reviewed on Aug. 07, 2012 by ptopp7927

These sounded yummy, but all I could taste was cream of tarter. The icing made them sticky and mushy.

Reviewed on Jul. 29, 2012 by linlal

It would be helpful if there was some indication what size muffin tins you used.

Reviewed on Jul. 04, 2012 by tweetybird2058

Has anyone tried making these with a boxed angel food cake mix? I would love to hear how they turned out.

Reviewed on Jul. 03, 2012 by denisekim55

haven't made them yet

Reviewed on Jan. 31, 2012 by LB2042

I am definitely going to be making these alot. They are delicious and I wonder how fresh raspberries would taste in the place of the blueberries as I love raspberries as much as blueberries and the glaze was a nice touch.

Reviewed on Jan. 30, 2011 by aug2295

Yum! These were delicious. I left off the glaze because they were already sweet enough and made them in the mini muffin pan.