Lemon Cupcakes with Raspberry Marscapone Frosting

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 Even though I am totally chocolate and caramel
cake kind a girl, in spring I crave fresher and lighter desserts. More fruity, zesty
and lighter in texture.

Lemons are must-have in any kitchen as they are
such a versatile fruit. Not only are they great in all kind of dessert and
treats, such as lemon curd, cakes or cookies, they also goes well in many savory dishes. They are truly a must for marinating fish or seafood, or for
making delicious vinaigrette for salads.
Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com
In spring I usually have a huge craving for
everything lemony. Everything I bake ends up with a hint of lemon. Anything I
drink should contain at least one slice of lemon. You get where I am going : )
Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com

Raspberries and lemons are so perfect when paired together
and for me it is definitely a spring combination. So when couple of weeks ago I
hand this lemon craving, I immediately knew I wanted to bake lemon cupcakes.
Usually I do not do any frosting, but since I already had some raspberries and
mascarpone in my fridge, I decided to whip up some.

Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com
Lemony and light in texture with the creamy
raspberry mascarpone frosting – they are perfect to enjoy with your cuppa any
day. Enjoy!
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Lemon Cupcakes with Raspberry Mascarpone Frosting

Servings 12 cupcakes

Equipment

  • cupcake tray

Ingredients

For cupcakes

  • 150 gr plain flour (sifted)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 150 gr unsalted butter (softened)
  • 170 gr caster sugar
  • 2 large eggs (at room temp)
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • juice from 2 medium lemons
  • 4 tbs milk

For frosting

  • 250 gr fresh raspberries (pureed)
  • 250 gr mascarpone cheese
  • 180 gr icing sugar (sifted)
  • 1 tsp vanilla extract
  • extra raspberries fortopping (optional)

Instructions

  • Preaheat oven to 180 C, line 12cupcake tins. Set aside.
  • In a medium bowl mix flour, bakingpowder and salt. Set aside.
  • In a medium bowl add butter andsugar, with an electric mixer cream together until light and fluffy. 
  • Than add eggs, one at a time. Whiskuntil just combined, scraping sides of the bowl in between as needed.
  • Add in vanilla, lemon juice andmilk. Whisk for 30 seconds.
  • Slowly add dry ingredients and lemonzest. Whisk until just combined. Do not over-whisk it.
  • Divide batter evenly among 12cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in themiddle of the cupcake, it comes out clean. Cool completely before frosting.
  • For the frosting, in a medium bowladd mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisktogether until smooth. Than with the spatula fold in pureed raspberries.
  • Pipe raspberry mascarpone frostingover cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!
Course: Dessert
Cuisine: American

Join the Conversation

  1. Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Please watch for your feature on Monday. I hope it's okay I grabbed a photo. Let me know if it's not okay. xo

    1. Hi, Katherine, thank you so much for the feature :)) I dont mind you took my photo,thank you for telling me!

  2. they look yummy. Nice combination of lemon + raspberry. i like baking cakes at home, they are fresh and save you money but i have never tried making cup cakes. I will try your recipe. Thanks

    1. Thank you Karen 🙂 Hope you will like them;)

  3. These cupcakes are so darling. I would love one right now!

  4. Visiting from "Katherines Corner" – Your cupcakes look delicious!

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