Best 5 Blueberry Angel Cupcakes Recipes
Blueberry angel cupcakes are a delightful treat that combines the sweet and tangy flavors of blueberries with the light and fluffy texture of angel food cake. These cupcakes are perfect for any occasion, from birthday parties to afternoon tea. The delicate flavor of the blueberries pairs perfectly with the subtle sweetness of the angel food cake, creating a cupcake that is both light and flavorful. Whether you're a seasoned baker or just starting out, this recipe is sure to impress your friends and family with its delicious taste and beautiful presentation.
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
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.
LEMON-BLUEBERRY CUPCAKES
The combination of tart lemon and juicy blueberries make great cupcakes even better!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
- In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g
LEMON-GLAZED BLUEBERRY CUPCAKES
Glazing these blueberry cupcakes as they bake gives them an interesting crunch!
Provided by TerryWilson
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
- Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
- Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until tops look dry, about 15 minutes.
- Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
- Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
BLUEBERRY ANGEL CUPCAKES
Like angel food cake, these yummy cupcakes don't last long. They're so light and airy that they melt in your mouth
Provided by shawnajean
Categories Dessert
Time 22m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
- Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
- 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.
Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 59.2, Carbohydrate 19.4, Fiber 0.3, Sugar 14.8, Protein 1.8
Tips for Perfect Blueberry Angel Cupcakes:
- Use fresh blueberries for optimal flavor and texture. Frozen blueberries can be used, but they should be thawed and patted dry before incorporating them into the batter. - If you don't have a muffin pan, you can use a cupcake pan instead. Just reduce the baking time by a few minutes. - For a richer flavor, use homemade vanilla extract instead of store-bought. - Don't overmix the batter. Overmixing can result in tough cupcakes. - Fill the muffin cups only about 2/3 full. Overfilling can cause the cupcakes to rise too much and spill over. - Bake the cupcakes until a toothpick inserted into the center comes out clean. - Allow the cupcakes to cool completely before frosting them. This will prevent the frosting from melting. - For a light and airy frosting, whip the egg whites until stiff peaks form before adding the sugar. - Decorate the cupcakes with additional blueberries, sprinkles, or other desired toppings. ###Conclusion:
These Blueberry Angel Cupcakes are a delightful treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their moist and fluffy texture, sweet and tangy flavor, and beautiful appearance, these cupcakes are sure to be a hit. So next time you're looking for a delicious and impressive dessert, give these Blueberry Angel Cupcakes a try!
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