Blueberry Cupcakes with Orange Frosting

Blueberry Cupcakes

Blueberry Cupcakes

I wanted to use some frozen blueberries in a dessert and decided to add them to my cupcake batter. The result was wonderfully moist cupcakes, full of berries. To top them off I made a simple buttercream frosting, but added some orange zest and just a little orange juice. These were a bit hit last night.


Blueberry Cupcakes

1/2 c. butter, softened
1 c. sugar
2 eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. blueberries, fresh or frozen
2 c. flour
1/2 c. milk

Heat oven to 375. Grease 18 muffin tins or line with paper liners. Beat butter until fluffy and beat in sugar until light. Beat in eggs then beat in vanilla, baking powder and salt. Mash 1/2 cup of the berries and stir into batter. Beat in half the flour then beat in half the milk and repeat. Fold in remaining berries and spoon batter into prepared pans. Bake 25 minutes or until springy to the touch. Makes 18. Frost once cooled.

Orange Buttercream

1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1 oz. milk                                                                                                                     1 oz. orange juice
1 1/2 teaspoons orange zest
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and zest. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.

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