lemon cupcakes with raspberry mascarpone frosting

Lemon Cupcakes with Raspberry Mascarpone Frosting

Makes 12 cupcakes


For cupcakes:

150 g all-purpose flour, sifted

1 ½ tsp baking powder

¼ tsp salt

150 g unsalted butter, softened

170 g granulated sugar

2 large eggs, at room temperature

1 tsp vanilla extract

Zest from one lemon and juice from two medium lemons

4 tbs milk

For frosting:

250 g fresh raspberries, pureed

250 g mascarpone cheese

180 g icing sugar, sifted

1 tsp vanilla extract

Extra raspberries for topping (optional)


1.Preaheat oven to 180 C, line 12 cupcake tins. Set aside.

2. In a medium bowl mix flour, baking powder and salt. Set aside.

3.In a medium bowl add butter and sugar, with an electric mixer cream together until

light and fluffy.

4.Than add eggs, one at a time. Whisk until just combined, scraping sides of the bowl in between as needed.

5.Add in vanilla, lemon juice and milk. Whisk for 30 seconds.

6.Slowly add dry ingredients and lemon zest. Whisk until just combined. Do not over-whisk it.

7. Divide batter evenly among 12 cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the middle of the cupcake, it comes out clean. Cool completely before frosting.

8. For the frosting, in a medium bowl add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk together until smooth. Than with the spatula fold in pureed raspberries.

9.Pipe raspberry mascarpone frosting over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!