Recipes from the families of United Grocery Outlet
Do you need a quick & easy meal that packs a punch with flavor? Look no further! Kelly, the Waynesville, NC Assistant Manager, said this is her family’s favorite dinner, and her picky kids can’t get enough of it.
Ingredients
-
- 1 tsp. lemon zest
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 cup whole milk
- 1 cup frozen blueberries
- 1 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup lemon juice
Instructions (Cupcake)
- Preheat oven to 350 degrees. Line cupcake tin with liners.
- Whisk the flour, baking powder and salt together and in a separate bowl using a mixer, cream together the butter, sugar and lemon zest. Add eggs and vanilla, then beat together for another minute until well combined.
- Add dry ingredients to wet and mix on low speed, adding the milk and lemon juice. Only mix until it’s combined.
- Scoop batter into cupcake liners about 2/3 of the way full then bake for 18-21 minutes.
- Let cupcakes cool completely.
Instructions (Frosting)
- For the cream cheese frosting, mix together cream cheese and butter in large bowl using a mixer. Beat together until smooth, then add confectioners sugar, vanilla and salt slowly. Once combined, beat on high speed for about 2 minutes to add air and make it fluffy.
- When frosting the cupcakes, it’s easier to use a piping bag especially if you want to add the blueberry preserves. You can swirl it together by coating some of the inside of the piping bag with the preserves before adding in the frosting.
- Keep uneaten cupcakes in the refrigerator for up to 5 days in a covered container to keep them from drying out.
