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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
  • Total Time
    Prep: 25 min. Bake: 15 min./batch + cooling
  • Makes
    2-1/2 dozen


  • 1 cup plus 2 tablespoons cake flour
  • 1-1/2 cups sugar, divided
  • 11 large egg whites, room temperature
  • 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 zest
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice


  • 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 zest.
  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 cupcake: 85 calories, 0 fat (0 saturated fat), 0 cholesterol, 60mg sodium, 19g carbohydrate (15g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

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  • bbrehony
    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!

  • ptopp7927
    Aug 7, 2012

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

  • linlal
    Jul 29, 2012

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

  • tweetybird2058
    Jul 4, 2012

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

  • denisekim55
    Jul 3, 2012

    haven't made them yet

  • LB2042
    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.LB

  • aug2295
    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.