My goodness! It's been 6 months since I last posted and wow, how life has changed.
We recently moved to DFW.  The metroplex. We absolutely love it here and are settling in well.
I left my event planning business behind, so now my days consist of toddler activities and COOKING! And baking.  I've just become very fond of baking.  We also found out that I'm pregnant - with a girl! Perhaps that's why this pregnancy I'm all about sugar while my last pregnancy was alllll about salt.

Anywho.  I made some lemon cupcakes with blueberry curd and buttercream frosting today and decided it was time to start sharing again.

I had some lemon cake mix that needed to be used, so the actual cupcakes are out of a box. : /
Fear not. The fresh blueberry curd and homemade buttercream frosting make them worthy of blogging.

Made a blueberry curd by simply cooking a pint of frozen blueberries, with a stick of butter, 5 egg yolks (slightly beaten), 3/4 cup sugar, and a pinch of salt on medium heat.  As the mixture cooked, I used my spoon to mash up the blueberries.  I wasn't really successful at mashing them, so I ended up throwing the mixture into the food processor once it had simmered for awhile.  After I blended it all up, I put it in a bowl and refrigerated it overnight. 

Next day, per Betty Crocker, I made the lemon cupcakes.  Set them aside and let them cool.

The buttercream frosting is so simple and SO good.  With a mixer, I blended a cup of softened butter, 3 1/2 cups of powdered sugar, and a dash of salt.  Once it's nice and blended, add a teaspoon of vanilla and a teaspoon of milk.  Keep mixing, on high, until it's nice and fluffy.

Once the cupcakes cooled, I made a small (not very deep hole) in the center.  Filled it with the blueberry curd, and topped with buttercream frosting.  For a cute garnish, I added a blueberry.

Tell me that's not an EASY way to make boxed cupcakes gourmet.