Blueberry Angel Cupcakes Recipe

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Blueberry Angel Cupcakes
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  1. 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.
  2. 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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 89.78 Kcal (376 kJ)
Calories from fat 0.46 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 59.36mg 2%
Potassium 54.81mg 1%
Total Carbs 20.76g 7%
Sugars 16.1g 64%
Dietary Fiber 0.34g 1%
Protein 1.74g 3%
Vitamin C 0.8mg 1%
Iron 0.4mg 2%
Calcium 2.5mg 0%
Amount Per 100 g
Calories 201.38 Kcal (843 kJ)
Calories from fat 1.04 Kcal
% Daily Value*
Total Fat 0.12g 0%
Sodium 133.14mg 2%
Potassium 122.95mg 1%
Total Carbs 46.56g 7%
Sugars 36.11g 64%
Dietary Fiber 0.76g 1%
Protein 3.91g 3%
Vitamin C 1.8mg 1%
Iron 0.8mg 2%
Calcium 5.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
  • 2

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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