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Blueberry Angel Cupcakes Recipe

Blueberry Angel Cupcakes Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling YIELD:30 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 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.

Reviews for Blueberry Angel Cupcakes

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Reviewed Aug. 13, 2012

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

Reviewed Aug. 7, 2012

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

Reviewed Jul. 29, 2012

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

Reviewed Jul. 4, 2012

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

Reviewed Jul. 3, 2012

"haven't made them yet"

Reviewed Jan. 31, 2012

"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 Jan. 30, 2011

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

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Wine Pairings

Sweet White Wine

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