Blueberry Cupcakes with Orange Curd and White Chocolate Buttercream

By • February 7, 2016 0 Comments

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Author Notes: It’s Super Bowl 50, which means you’re gonna see roughly a million and a half posts with cutesy-colored football cakes, “bro” snacks, and other assorted Super Bowl recipes to slowly engorge yourself with while Coldplay lip-synchs something during the halftime show.

With all of that action, how could I not get a slice?

Even though Denver isn’t my home state, I get it. I hear Peyton Manning’s real good at throwing the ol’ football around, and I’m sure all the other people on that team are real good too. But c’mon, we all know what this is about for me (and likely some of you)…the food. So get yourself in the kitchen, bake up some blueberry cupcakes, and focus on what really matters.
Fresh Beats, Fresh Eats


Makes 14


  • 1/3 cup milk
  • 1/3 cup Greek yogurt
  • 2 large eggs
  • 1 1/2 cups AP flour
  • 1 1/4 cups sugar
  • 1/2 cup unsalted butter (room temp)
  • 1 cup blueberries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • orange sprinkles (for garnish)

Orange Curd & Frosting

  • 3 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 1/4 cup (+2 tbsp) sugar
  • 1 1/2 teaspoons orange zest
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon melted butter
  • 1/2 cup unsalted butter (room temp)
  • 4 ounces white chocolate
  • 1/4 cup (+2 tbsp) heavy cream
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  1. First, you're gonna make some orange curd. Just whisk together the melted butter, orange and lemon juice, orange zest, 1/4 cup + 2 tbsp of sugar, an egg, and an egg yolk in a bowl over a double boiler, and cook for 15 minutes, stirring every 3 minutes.
  2. Once the curd is nice and thick, pour it into a seperate bowl to cool. When it's cool, cover it and move it to the fridge while you make the cupcakes.
  3. For the cupcakes, start by preheating your oven to 350.
  4. Whisk the flour, baking soda, baking powder, and salt together in a bowl.
  5. Cream together the sugar and butter for 2-3 minutes on medium in a stand mixer.
  6. Mix together the yogurt and milk in a small bowl until combined.
  7. Mix the eggs one at a time into the sugar/butter, then mix in the vanilla.
  8. Next, mix in the dry ingedients and the yogurt/milk, alternating between the two as you go.
  9. Fold in the blueberries.
  10. Pour the cupcake batter into a cupcake tin with cupcake liners, then bake for 30 minutes.
  11. Cool for 5 minutes, then let the cupcakes cool on a cooling rack while you make the frosting.
  12. Melt the white chocolate over a double boiler, or melt it in a glass bowl in the microwave on 10 second intervals, stirring between each interval.
  13. Once the chocolate is melted, pour it into a seperate bowl to cool down a bit.
  14. Cream the butter for 2-3 minutes on medium.
  15. Mix in the heavy cream, then the vanilla.
  16. Mix in the powdered sugar on low, then turn it to high for about 15 seconds.
  17. Once the cupcakes are completely cool, frost them and add some orange sprinkles on top.
  18. Eat.

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