Blueberry Angel Cupcakes Recipes

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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

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.

LEMON-BLUEBERRY CUPCAKES



Lemon-Blueberry Cupcakes image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired

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



Lemon-Glazed Blueberry Cupcakes image

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

1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 cup milk
1 cup powdered sugar
3 tablespoons water
2 teaspoons lemon juice
½ teaspoon lemon zest

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



Grammy's Blueberry Cupcakes image

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

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

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



Blueberry Angel Cupcakes image

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

11 egg whites
1 cup cake flour
2 tablespoons cake flour
1 1/2 cups sugar, divided
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups blueberries (fresh or frozen)
1 cup confectioners' sugar
3 tablespoons lemon juice

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

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