Eggless Chocolate Cupcake With Creamcheese-Freeze Dried Blueberry Frosting

To all my readers from the USA, Happy 4th of July. I meant to post this a little early but I came home real late after taking my son out to the beach near my hometown for the fireworks display. It wasn't  large scale as the Macy's FOJ fireworks but nevertheless they were spectacular. Never seen so much crowd in one place. It took us almost 2 hours to come home when on any other day it would take us 7 minutes tops!! That is the magic of fireworks displays! :-)
Now onto the post-
The real reason I bought the freeze-dried blueberries last month was to make this unusual frosting that I came across in Week of Menus. Was waiting for a real occasion to make it. Then came hubby's birthday and I had in mind 2 treats -- this and a cake(post coming tomorrow).

Ingredients:
For the Chocolate Cupcake:

• 1 Recipe, from my previous post

For the Cream-cheese- Freeze dried Blueberries Frosting(Frosts ~9 to 12 Cupcakes):

• 6 Tbsp Unsalted Butter, softened and at room temperature
• 1/2 pack/4 0z "1/3 Less Fat" Philadelphia Cream Cheese
• 2 to 2-1/2 Cups Confectioner's Sugar
• 6-7 Tbsp Pulverized Freeze-dried Blueberries, available at Trader Joe's
• 1/2 Tsp Vanilla Extract

Procedure:

• Make the chocolate cupcake and cool it completely.

• In an electric mixer, whip both the cream-cheese and butter. Add sugar in batches and slowly incorporate.

• Add the Vanilla extract and pulverized blueberries. Mix until the frosting reaches a piping consistency.If it get slightly gooey due to warm temperature, put it in the refrigerator for 3-5 minutes.

• Fill the piping bag, attached with Wilton's 32 Tip.

• Pipe over chocolate cupcakes.

Sending this and Blueberry-Banana Milkshake as an entry to the event AFAM-Blueberries hosted at Tamalapaku, started by Priya. Many thanks to Harini of Tamalapaku for extending the due date.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18