Best Blueberry Angel Cupcakes Recipes

BLUEBERRY ANGEL CUPCAKES

Blueberry Angel Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

BLUEBERRY ANGEL CUPCAKES

Blueberry Angel Cupcakes image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

Ingredients

11 - egg whites
1 cup(s) plus 2 tablespoons cake flour
1 1/2 cup(s) sugar, divided
1 1/4 teaspoon(s) cream of tartar
1 teaspoon(s) vanilla
1/2 teaspoon(s) salt
1 1/2 cup(s) fresh or frozen blueberries
1 teaspoon(s) grated lemon peel
FOR THE GLAZE
1 cup(s) powdered sugar
3 tablespoon(s) lemon juice

Steps:

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.