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Lemon Raspberry Mascarpone Cupcakes

Prep Time 15 mins
Cook Time 19 mins
chill time 30 mins
Course Cake, cupcakes, Dessert
Cuisine American
Servings 4

Equipment

  • Instant read Thermometer
  • apple corer
  • cupcake liners

Ingredients
  

Cupcakes:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cooled melted butter
  • 1/4 cup granulated sugar
  • 3 tablespoons egg whites
  • 1 tablespoon plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 3 drops yellow food coloring optional

Filling:

  • 1/3 cup mascarpone cheese
  • 1 tablespoon powdered sugar
  • 1/4 cup mashed fresh raspberries
  • 1 tablespoon raspberry jam

Frosting:

  • 1/4 cup mascarpone cheese
  • 2 tablespoons soft butter
  • 1-1/2 cups sifted powdered sugar
  • 3 drops red food coloring optional
  • 1 tablespoon heavy cream
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 4 fresh raspberries for decoration

Instructions
 

  • Preheat oven to 350F.
  • Mix together ingredients for the cupcake batter until smooth and divide into four cupcake liners in a muffin pan.
  • Bake for 20 minutes or until an instant read thermometer reads 200F-205F degrees, which is the proper doneness.
  • Allow cupcakes to cool.
  • Hollow out centers of cupcakes, reserving cake crumbs, and using an apple corer to do this.
  • Stir together the raspberry filling and spoon into the cavities; top the filling with crumbs and pat down lightly.
  • Chill cupcakes for about 15 minutes to firm up the filling.
  • Stir together the frosting (except the four raspberries) until smooth and pipe or spread onto the tops of the cupcakes.
  • Chill until firm and top with fresh raspberries, if desired.

Notes

From the kitchen of palatablepastime.com
Keyword filled cupcakes, Lemon, Raspberry, small batch