Lemon Angel Food Cupcakes with fresh blueberry compote

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We have all been inspired by Joanna Gaines. Today we are responding to a challenge she wrote about in the introduction to her cookbook, Magnolia Table, about feeling free to recreate and tweak your favorite recipe from the cookbook.

I’ve chosen to tweak Joanna’s Lemon Angel Food Cake with fresh blueberry compote and make Lemon Angel Food Cupcakes with fresh blueberry compote instead!

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And I’ve teamed up with a few of my blog friends to share some of their inspired, personalized Magnolia Table recipes as well!

Let’s get started shall we, here’s my…

Lemon Angel Food Cupcakes with fresh blueberry compote

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Joanna’s recipe calls for sea salt and lemon zest inside the cake, baked in a traditional loaf pan style, and served with homemade whipped cream and blueberry compote.

I tweaked her recipe by using regular salt, no lemon zest inside the cake and baked as cupcakes. My recipe also calls for lemon zest being sprinkled on top of a mound of sprayed whipped topping… providing more of a lemon taste with the lemon zest on the outside, versus the inside!

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I love having the option to simply eat the cupcakes, by hand, without the blueberry compote, or to peel back the cupcake and eat it with the blueberry compote. Totally up to you!

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My mouth is watering simply looking at this yummy goodness! Wish I had a few stashed away… you have to be quick in my household, haha.

And thanks for the inspiration Joanna!

Here’s my recipe for Lemon Angel Food Cupcakes with fresh blueberry compote. Enjoy!

Lemon Angel Food Cupcakes with fresh blueberry compote

This yummy recipe was inspired by Joanna Gaines of Magnolia.
Course Brunch, Dessert
Cuisine cupcakes
Keyword lemon angel food cupcakes with fresh blueberry compote
Prep Time 25 minutes
Total Time 37 minutes

Ingredients

  • Cake:
  • 1 cup cake flour
  • 2 cups sugar
  • 1-1/2 cups egg whites about 10-12 large eggs
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Compote:
  • 1 ½ cups blueberry preserves
  • Juice of 1 lemon
  • 2 pints fresh blueberries
  • For serving:
  • Whipped topping in a can
  • Lemon zest finely chopped from 1 large lemon

Instructions

  1. Preheat oven to 325°F if you’re using a dark or non-stick pan. For a shiny metal pan, do 350°F.
  2. Sift the flour and ½ cup of the sugar into a medium blow. Repeat the sifting twice more.
  3. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, salt, and cream of tartar on low speed until combined and opaque. Increase the speed to high and gradually add the remaining 1 ½ cups of sugar. Beat to stiff, glossy peaks.
  4. Add vanilla and lemon extracts and beat on medium speed to combine, about 1 minute.
  5. Add the flour mixture in fourths, sprinkling it over the beaten whites and folding it in gently with a rubber spatula.
  6. Scoop the batter into the cupcake liners, filling them about ¾ of the way full.
  7. Bake for 12-15 minutes or until the top is dark golden brown and cracks feel very dry and not sticky. Do not under bake.
  8. Cool to room temperature.
  9. To make the compote: In a small saucepan, heat the preserves over low heat, stirring until melted. Stir in the lemon juice. Fold in the blueberries. Serve warm or at room temperature.
  10. 1To serve, spray with whipped topping, sprinkle with lemon zest. Serve with a side of compote
  11. 1Cover leftover cupcakes and store at room temperature for up to 2 days. Store the compote in a covered container in the refrigerator for up to 3 days. Reheat over low heat.

Angel food cake cupcakes are a healthier cupcake option! I hope you try my Lemon Angel Food Cupcakes or perhaps a few of the other Joanna, Magnolia Table, inspired recipes below. Enjoy!

More Magnolia Table Inspired Recipes

layered arugula salad

I don’t know about you, but I LOVE salads! And this layered arugala salad by Ashley at Modern Glam looks amazing.

easy no yeast orange cinnamon sweet rolls

Can I interest anyone to some homemade orange sweet rolls?! Janine of Happy Happy Nester makes some delightful treats, I know because I’ve tried several of her recipes.

Orange juice pancakes

You can never go wrong with pancakes and this version of orange juice pancakes look light, fluffy and really tasty thanks to Leslie of My 100 Year Old Home.

banana bread bars inspired by joanna gaines-1

I haven’t made any brownies lately, I’ll need to whip up a batch of these Banana Bread Bars created by Laura of Inspiration For Moms soon.

And lastly, look at what Sara of Twelve on Main was inspired to create! This Roasted Peach Cheesecake Mousse with Basil dessert. YUM.

This recipe roundup has a nice variety of tasty looking recipes, and I’m so glad you came over to my blog. Happy making + eating!

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4 Comments

  1. Those are darling Tana! I love the little changes you did – cupcakes are so much easier to scarf down – and the lemon on the outside! I’m sure your family was happy to test them for you! 🙂 Thanks for the great baking inspiration!

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