These lemon mascarpone cupcakes are perfect for spring tea parties on the patio with my daughter. The fresh lemon zest and raspberries make for a delightful springtime tea by the garden.
Lemon cupcakes with mascarpone icing
- Servings: 1 cupcakes
- Yield: 24
- Prep Time: 10 min
- Cooking Time: 20 min
Ingredients
- Cupcakes: 2 cups sugar
- 2 and ¾ cup flour
- 1 tablespoon baking powder
- ½ stick butter
- 2 eggs
- 3 tablespoons lemon juice + 2 tablespoons lemon zest
- ⅓ cup prepared instant lemon pudding
- 1 cup milk
- 1 tsp. vanilla
- Mascarpone icing: 3 cups powdered sugar
- 8 ounces Italian mascarpone cheese
- ½ stick butter
- 3 tablespoons shortening
- ¼ cup milk
- ½ tsp. vanilla
- 2 tablespoons lemon juice
- 24 raspberries or strawberry slices for garnish
Preparation
- Preheat oven to 350 degrees
- In a medium size mixing bowl, combine flour, sugar, and baking powder
- In a large mixing bowl, combine butter, eggs, milk, lemon juice, lemon zest, lemon pudding and vanilla
- Using and electric mixer, beat on medium speed for two minutes.
- Line a cupcake pan with liners and fill each liner ⅔ full of batter
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Mascarpone icing: Using the paddle attachment of a stand mixer, cream together butter and shortening
- Gradually add powdered sugar
- Add mascarpone cheese, milk, vanilla and lemon juice and mix for 3-5 minutes or until smooth
- When cupcakes are cooled, pipe frosting onto cupcakes
- If desired, garnish with a fresh raspberry or strawberry
Recipe Tags
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