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Blueberry Angel Cupcakes

 Blueberry Angel Cupcakes
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
30 ServingsPrep: 25 min. Bake: 15 min./batch + cooling


  • 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 McCormick® Pure 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


  • 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

2 of 2

Blueberry Angel Cupcakes (continued)

Directions (continued)

  • smooth. Brush over cupcakes. Let stand until set. Yield: 2-1/2
  • dozen.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.