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Lemon Cupcakes with Raspberry Mascarpone Frosting

Servings 12 cupcakes


  • cupcake tray


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)


  • 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