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Blueberry Lemon Ginger Cupcakes



Bite into these luscious lemon cupcakes and discover a sweet and tangy blueberry filling and an equally delicious cream cheese frosting studded with our Blueberry Lemon Ginger Dip. 



24 Lemon cupcakes, cooled (follow directions on box)
1 jar Robert Rothschild Farm Blueberry Lemon Ginger Dip
1 (8 oz.) block Cream cheese, softened
1 stick (8 Tbsp.) Butter, softened
1 cup Powdered sugar



    Using a hand or stand mixer, beat cream cheese and butter until fully incorporated. Add powdered sugar and 1/2 cup Blueberry Lemon Ginger Dip, mix thoroughly. Set aside.

    Using a measuring spoon, measure 1 teaspoon of remaining dip and plunge it into the middle of each cupcake. When you remove the spoon, it should leave the filling behind, with a button of blueberry on the top of the cupcake. Ice each cupcake.

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