4tablespoonsblueberry purée, about ½ cup of fresh blueberries puréed in a blender or food processor
INSTRUCTIONS
In the bowl of a stand mixer, cream the butter over medium speed, until light and fluffy.
Add the cream cheese and whip until combined, about 3 minutes.
Add the powdered sugar, in thirds, mixing on slow speed until combined.
Add the vanilla and blueberry purée and beat on medium speed until smooth.
Transfer to a piping bag fitted with a round tip and swirl frosting onto cooled cupcakes. For fairy cakes, add a layer of frosting between to mini cupcakes stacked face to face then a swirl of frosting on top.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.