Sunday, January 26, 2014

Blueberry Lemon Cream Cheese Cupcakes with Lemon Icing

I hope you enjoy these Blueberry Lemon Cream Cheese Muffins. I mean cupcakes. They really are too decadent to be called a muffin. Let's just call a spade a spade here, ok?

Blueberry Lemon Cream Cheese Cupcakes with Lemon Icing |

I renewed my membership to picmonkey yesterday for a whole year, so I know I will be blogging at least until January 2015. I will get the most out of that $33! But I gotta tell ya, I'm losing interest in the business of taking photos, photoshopping, and coming up with a reason to write about my recipe. I do like to share what I make so that you can make it too, but I think I'll be scaling back on my effort to make my food appear magazine worthy. I know the photos are pretty amateur as is, but I'm warning you.

It's about to get rustic up in here.

I do appreciate comments down there at the bottom of my blog. That will encourage me to continue. I'm especially looking forward to the day someone comes back to give me feedback on my recipes. I have yet to receive any! Good or bad, I'd like to know how it went for you. I do like to preview comments to prevent negative personal comments, but I really don't give a crap if your negative comment is about my recipe or photo. I'm preventing attacks on my self, family, and life choices. They're called comments, not compliments, people.

Blueberry Lemon Cream Cheese Cupcakes | Shiloh's Taste

Blueberry-Lemon Cream Cheese Cupcakes 
with Lemon Icing

  • 1 ½ sticks unsalted butter, room temp
  • 1 ½ cups sugar
  • 3 eggs
  • 1 ½ tsp vanilla
  • 8oz cream cheese, softened
  • zest of one lemon
  • juice of half a lemon
  • ¼ cup milk
  • 2 ½ cups + 2 tbsp (divided) flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 cups fresh blueberries
  • 1 cup confectioners' sugar
  • juice of half a lemon

Preheat oven to 350. Prepare muffin pans with liners.

Beat butter and sugar until light and fluffy, about five minutes. Add eggs one at a time. Then add vanilla, cream cheese and milk. Add flour, baking powder, baking soda and salt.

Fold the blueberries with two tablespoons of flour to prevent them from sinking while they bake. Then add them to the batter. Pour 2-3 tablespoons of batter into each of the prepared muffin liners. Bake 25-30 minutes.  Once cupcakes have cooled for about ten minutes, you can ice them. Whisk the confectioners' sugar and juice of half a lemon together. Spoon the desired amount over each cupcake. 

Blueberry Lemon Cream Cheese Cupcakes with Lemon Icing | Shiloh's Taste #cupcakes #blueberries #muffins

I was so excited to get rid of these blue and white liners. Didn't like them one bit. I couldn't throw them away though! That would be wasteful.