Raspberry Cupcakes with Mascarpone Frosting Recipe :-A lemon cupcake base is used for these raspberry lemon cupcakes, which are then filled with homemade raspberry jam and topped with a light mascarpone frosting as the finishing touch.
Raspberry Cupcakes with Mascarpone Frosting Recipe
Ingredients :
Lemon Cupcakes
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ cup full-fat plain yogurt, substitute sour cream or whole milk
- 1 ½ cups cake flour, substitute all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
Raspberry Jam
- 12 ounces raspberries, fresh or frozen
- ½ cup granulated sugar
- 2 teaspoon lemon juice
- 1 tablespoon cornstarch, optional
Mascarpone Frosting
- ½ cup unsalted butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 4 cups powdered sugar
- 1-2 tablespoons raspberry jam
Instructions :
Raspberry Jam
If you want the jam to fully cool, you should make it the night before you want to make the cupcakes.
Add everything you need for the jam to a big saucepan and set it over medium-low heat. Let the jam simmer for about 20 minutes, turning it often, until it gets thick.
Put the jam in a glass jar and let it cool down to room temperature. You can keep it in the fridge for up to two weeks.
Lemon Cupcakes :
Warm the oven up to 350°F and put cupcake liners in a 12-cup pan.
In a big bowl, mix the baking powder, salt, and cake flour together using a whisk.
Melt the butter and add the sugar and lemon zest to a different bowl.
Mix the eggs, sugar, and lemon juice in with a whisk until everything is well mixed.
Toss in about half of the flour mix. After that, add the yogurt and the rest of the flour mixture and mix well until everything is well mixed. It will not be thick.
The cupcake liners should be about half full after adding about ¼ cup of batter to each one.
For 18 to 22 minutes, or until a cake tester comes out clean, bake at 350°F.
Take it out of the pan and set it on a wire rack to cool. Before you fill and frost the lemon cupcakes, let them cool all the way down.
Get a cupcake corer and cut out the middle of each cupcake. Then, use 1-2 teaspoons of cold raspberry jam to fill each hole.
Mascarpone Frosting :
Put the melted butter and mascarpone cheese in a stand mixer with a paddle attachment. Mix them together until they are completely smooth.
Then slowly add the powdered sugar and beat until everything is mixed.
Feel free to add as much or as little raspberry jam as you like. You can first put it through a fine mesh strainer to get rid of the seeds if you want to.
This will make the frosting light and fluffy. Beat it on high speed for 3 to 4 minutes.
Once the cupcakes are cool, frost them and then decorate them with lemon slices, lemon zest, and fresh strawberries.
Notes :
You can keep these cupcakes in the fridge for up to three days. That being said, they taste best when served warm! Before I serve them, I like to let them sit at room temperature for about an hour.
Nutrition :
- Serving:Â 1
- Calories:Â 571kcal
- Carbohydrates:Â 83g
- Protein:Â 5g
- Fat:Â 26g
- Â Saturated Fat:Â 16g
- Â Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 4g
- Trans Fat:Â 1g
- Cholesterol:Â 92mg
- Sodium:Â 124mg
- Potassium:Â 97mg
- Â Fiber:Â 2g
- Sugar:Â 67g
- Vitamin A:Â 803IU
- Vitamin C:Â 10mg
- Calcium:Â 84mg
- Â Iron:Â 1mg
