Blueberry Mascarpone Cupcakes with Mascarpone Cream Frosting (#2114)

Serves
Ready
24
40
Minutes
Prep
Cook
10
Minutes
30
Minutes
Categories
Cakes Desserts
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Ingredients

Cupcakes

  • 2 cups All-Purpose Flour sifted
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 Tbsp Baking Powder
  • 1 1/2 tsp Vanilla Extract
  • 8 oz Mascarpone Cheese softened
  • 2 large Egg Whites
  • 4 tablespoons Canola Oil or any vegetable oil
  • 3/4 cup Low-Fat Milk
  • 2 cups Blueberries fresh

Frosting

  • 1 cup Heavy Whipping Cream
  • 8 oz Mascarpone Cheese room temperature
  • 1/2 cup Powdered Sugar
  • 1 Tbsp Lemon Juice or as needed to reach desired consistancy
  • 1 tsp Lemon Zest freshly grated

Directions

  1. Preheat oven to 350° f (180° c).
  2. Coat 24-muffin cups with cooking spray, grease with butter or line with papper cups.
  3. In a medium bowl, whisk together flour, sugar, brown sugar and baking powder. Set aside.
  4. Add fresh blueberries into another large bowl with an electric mixer, and mash them with a potato masher or fork.
  5. Add mascarpone cheese, egg whites, vegetable oil, vanilla, milk into bowl with mashed blueberries, and stir until well mixed.
  6. Beat in dry ingredients with electric mixer on lowest setting.
  7. Scrap down the sides and the bottom once or twice.
  8. Fill cupcakes 2/3 full, bake in preheated oven for 28 to 32 minutes.
  9. Transfer cupcakes in pans on wire rack, allow to cool in pan for about 10 minutes.
  10. Remove from the tin and let cool completely on wire rack.
  11. Then make the frosting:
  12. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form, avoid over beating cream.
  13. In another bowl, whisk together mascarpone cheese, powdered sugar, lemon juice and zest as needed until smooth.
  14. Gently fold whipped cream into cheese mixture until well mixed.
  15. Frost cooled cupcakes and serve.
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