Blueberry Muffins with Cream Cheese Frosting

Well, since my kids are off to school ~ 2 out of 3 anyway, I though I would have a couple of girlfriends and their kiddos over for playing, chatting, coffee (although since I'm the only one NOT pregnant, I drank coffee for everyone), and of course something to eat....

Blueberry Muffins with Cream Cheese Frosting

I got this recipe from Rhiannon at Pink Sugar Desserts ~ this one isn't currently on her blog, but there are so many other tasty, beautiful treats there to enjoy! Check her out!

DELICIOUS!

Muffin Directions:

1 1/2 cups all purpose flour
1 1/2 cups cake flour (not self rising)
1 tbsp baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
1 3/4 cups sugar
4 large eggs, room temp
2 teaspoons vanilla extract
1 1/4 cups milk, at room temp
2 cups fresh blueberries plus more for garnish

Preheat oven to 350

In a large bowl, whisk together flours, baking powder and salt.

In a separate bowl, cream together the butter and sugar. Then add the eggs one at a time. Next, beat in the vanilla.

Add flour mixture in three batches, alternating with the milk, to the butter mixture. Mix well after each addition.


Finally, fold in the blueberries.


Divide batter into muffin tins (I recommend using liners!) and bake for 25 minutes rotating the pan halfway through.

Let cool before frosting


The frosting:

1 8 oz pkg. cream cheese
1 cup icing sugar (also known as powdered sugar)
1 tsp salt
1 tsp vanilla extract
3/4 tsp lemon extract
1 1/2 cups heavy whipping cream

With electric mixer beat whipping cream until stiff peaks form, set aside.

Combine cream cheese, sugar, salt, vanilla, lemon extract, beat until smooth.

Fold in whipped cream.

Pipe onto cupcakes.

YUMMY!