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Challenge: Savoring Spring

Lemon cupcakes with mascarpone icing

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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


  • 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


  1. Preheat oven to 350 degrees
  2. In a medium size mixing bowl, combine flour, sugar, and baking powder
  3. In a large mixing bowl, combine butter, eggs, milk, lemon juice, lemon zest, lemon pudding and vanilla
  4. Using and electric mixer, beat on medium speed for two minutes.
  5. Line a cupcake pan with liners and fill each liner ⅔ full of batter
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Mascarpone icing: Using the paddle attachment of a stand mixer, cream together butter and shortening
  8. Gradually add powdered sugar
  9. Add mascarpone cheese, milk, vanilla and lemon juice and mix for 3-5 minutes or until smooth
  10. When cupcakes are cooled, pipe frosting onto cupcakes
  11. If desired, garnish with a fresh raspberry or strawberry

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