April 05, 2017 Dessert

Blueberry Cupcakes with Lemon Cream Cheese Frosting

This is and excellent batter. It makes a very light and fluffy cupcake with a hint of lemon flavor. I don't understand how others say it's very dense and more muffin like. They're obviously doing something wrong. In my opinion, the frosting has the wrong amount of added powdered sugar. I only used about 1 1/2 to 2 cups. Just added a little at a time after 1 cup until I felt the texture and taste was right.

Loved the lemony/tart flavor of the frosting its almost like the sour cream is in the frosting. I liked it very much. I also was able to get it a nice purple/blue color like the picture by adding 4 drops of blue food coloring and 4 drops of red food coloring. This is a keeper recipe that I will be making for my daughters bridal shower. You should compare other cream cheese frosting recipes to see the ratio of cream cheese, butter, and powdered sugar to get it spot on. Great Success People!

My co-workers are still asking me to make these again and it's been months ago since I made them. They were light and loaded with flavor. I'll definitely keep them in rotation. :D

Recipe >> Blueberry Cupcakes with Lemon Cream Cheese Frosting @ ikneadtoeat.com

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Blueberry Cupcakes with Lemon Cream Cheese Frosting

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