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.
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 : )
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.
Lemony and light in texture with the creamy raspberry mascarpone frosting – they are perfect to enjoy with your cuppa any day. Enjoy!
Lemon Cupcakes with Raspberry Mascarpone Frosting
Makes 12 cupcakes
150 g all-purpose flour, sifted
1 ½ tsp baking powder
¼ tsp salt
150 g unsalted butter, softened
170 g granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
Zest from one lemon and juice from two medium lemons
4 tbs milk
250 g fresh raspberries, pureed
250 g mascarpone cheese
180 g icing sugar, sifted
1 tsp vanilla extract
Extra raspberries for topping (optional)
1.Preaheat oven to 180 C, line 12 cupcake tins. Set aside.
2. In a medium bowl mix flour, baking powder and salt. Set aside.
3.In a medium bowl add butter and sugar, with an electric mixer cream together until light and fluffy.
4.Than add eggs, one at a time. Whisk until just combined, scraping sides of the bowl in between as needed.
5.Add in vanilla, lemon juice and milk. Whisk for 30 seconds.
6.Slowly add dry ingredients and lemon zest. Whisk until just combined. Do not over-whisk it.
7. Divide batter evenly among 12 cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the middle of the cupcake, it comes out clean. Cool completely before frosting.
8. For the frosting, in a medium bowl add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk together until smooth. Than with the spatula fold in pureed raspberries.
9.Pipe raspberry mascarpone frosting over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!