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Clever Housewife

Lemon Blueberry Cupcakes with Lemon Mascarpone Frosting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

Lemon Blueberry Cupcakes
  • 2 cups plus 6 Tbs flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups blueberries
  • ½ cup sour cream
  • ½ cup whole milk
  • 2 tsp vanilla
  • ¾ tsp pure lemon extract
  • 1 cup unsalted butter room temp.
  • 1½ cups sugar
  • 4 eggs
Lemon Mascarpone Cream Frosting
  • 1 pound Mascarpone cheese soft Italian cream cheese
  • ⅔ cup lemon curd
  • 2 cups heavy cream
  • 7 Tbs sugar
  • 1 tsp lemon zest

Method
 

  1. Preheat oven to 350° and line muffin pan with baking cups.
  2. Sift dry ingredients into a medium bowl.
  3. Transfer 1 Tbs flour mix to a larger bowl and add fresh blueberries, tossing gently to coat with flour.
  4. Set remaining flour mixture and blueberries aside.
  5. Stir milk, sour cream, vanilla, lemon extract and lemon zest in a small bowl.
  6. In the bowl of stand mixer, cream butter and sugar until pale yellow and very fluffy, about 5 min.
  7. Beat in eggs, one at a time, until well combined.
  8. Mix in flour mixture alternately with milk mixture, starting and ending with flour.
  9. Stir until just combined.
  10. Gently fold in blueberries and pour baking cups - fill 2/3 way full.
  11. Bake cake until toothpick inserted into center comes out clean, about 18-21 min.
  12. Cool completely and frost with Lemon Mascarpone Cream Frosting
Lemon Mascarpone Cream Cheese Frosting
  1. Beat the sugar and cream to soft peaks in the mixer.
  2. Combine the mascarpone cheese and the reserved ⅔ cup of lemon curd in a small bowl.
  3. Gently fold the mascarpone and lemon curd mixture into the whipped cream, taking your time – gently.
  4. Gently stir in lemon zest.
  5. Pipe frosting onto cupcakes and serve immediately or refrigerate.
  6. Listen to the raves!