Lemon Cupcakes With Lemon Mascarpone Frosting Recipes

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING

Steps:

• For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
• For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
• For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
• To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (175°C). Line 18 cupcake wells with cupcake liner; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt. Set aside.
• In a separate large bowl using an electric mixer on medium speed, mix buttermilk, oil, lemon juice, eggs and zest until liquid becomes a homogenous blend, about 1 minute.
• Slowly pour liquid mixture in with the flour mixture and mix until just combined. Avoid overmixing. Pour about 1/4 cup of batter into each cupcake liner; about 3/4 full.
• Bake for 20 minutes, rotating pans about halfway through baking. Cupcakes are ready when a wooden toothpick inserted in center comes out dry with just a few crumbs. Allow cupcakes to cool on a wire rack to room temperature before frosting.
• Meanwhile, in a large chilled bowl using an electric mixer, beat heavy cream, powdered sugar and lemon juice until soft peaks begin to form. Add in mascarpone cheese and continue to mix until stiff peaks form.
• In a piping bag fitted with a 1M star tip, fill bag with frosting and pipe in a circular motion beginning from the edge and working upwards toward the center. As you approach the tip, begin to release pressure and pull straight upward to form a tip. Sprinkle with lemon zest. ENJOY!

LEMON CUPCAKES WITH LEMON FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

MINI LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING

Steps:

• Preheat oven to 350°F. Fill two or three mini muffin tins (or however many you have) with mini cupcake liners. Set aside.
• In a small bowl, combine flour and baking powder. Set aside.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar on medium speed until light and fluffy (2-3 minutes).
• Add eggs one at a time, beating just until combined in between. Scrape bowl as needed.
• Stir in vanilla and lemon zest and beat on low speed just until combined.
• Add flour mixture a little at a time, mixing on low speed until combined.
• Add milk and lemon juice and mix on low speed until combined.
• Using a small cookie scoop or spoon, fill prepared mini cupcake tin, filling each about 3/4 full.
• Bake for 10-12 minutes, or until cupcakes are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs on it. Cool in tins for a couple of minutes and then move to a cooling rack to cool completely.
• Beat powdered sugar and butter on medium high speed of electric mixer for about 4-5 minutes, until thick, creamy and fluffy.
• Beat in lemon juice and zest until combined.
• Add mascarpone and beat on low speed, just until combined. Do not overbeat or mascarpone will start to separate.
• Scoop frosting into a pastry bag and pipe onto cooled cupcakes. I used an Ateco #808 tip (it has a big round opening), but a star tip would be really pretty too.
• Decorate as desired, and enjoy! Store in an airtight container in the refrigerator for up to 5 days.

LIMONCELLO CUPCAKES WITH MASCARPONE-LEMON FROSTING

Steps:

• Preheat the oven to 175°C (350 F) and line a 12-cup muffin tin with paper or silicone liners.
• In a medium-sized bowl, sift and mix AP flour, baking powder, and salt. Set aside.
• In an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-speed until pale and creamy.
• Add in the eggs, one by one, and continue mixing on medium speed. Use a spatula to scrape any ingredients from the side of the bowl. Add limoncello, lemon juice and lemon zest (if using) and mix for another minute. Mixture may look slightly clumpy but this will smoothen once baked.
• Slowly, add half of the dry ingredients and half of the milk (add one part dry ingredients, and one part milk each time) and fold in using a spatula until just incorporated. Repeat for the remaining half mixtures.Do not over-mix the batter once you start adding the dry ingredients.
• Spoon the batter into muffin tin or molds until ⅔ full and bake for 18-22 minutes or until golden brown and a toothpick inserted in the centre of the sponge comes out clean. Allow to cool for 5 minutes, then transfer to a cooling rack to finish off cooling before frosting.
• Place mascarpone cheese and lemon juice in a bowl of a stand mixer fitted with the whisk attachment and mix on medium-high speed until softened (20-30 seconds - do not overmix or mascarpone will curdle)
• Add sifted powdered sugar and heavy cream and whisk for 1-2 minutes until mixture becomes light and fluffy, and of pipeable consistency. Stiff peaks should form when you lift whisk attachment. Do not overmix frosting.
• Place the mixture into a piping bag fitted with a your preferred tip and frost the cupcakes. Make sure the cupcakes have completely cooled down before frosting.
• Sprinkle with lemon zest and add lemon wedge as desired. Serve chilled or at room temperature. Store in refrigerator.