Lemon Mascarpone Cupcakes

I’ve always wanted to bake with mascarpone. If you haven’t heard of it, it’s a great, Italian cheese used in recipes like tiramisu. It’s super buttery and less sweet than other frostings you’ll use. That’s why it compliments the tartness of the lemon cupcake and filling! This cupcake is a bit more scale, because of the mascarpone, and I LOVE IT!

WHAT YOU NEED:

CUPCAKES
You can opt for box cake if you prefer not to work from scratch

•  1/2 cup unsalted butter (room temp)
• 1 cup sugar
• 2 eggs (room temp)
• 2 teaspoons vanilla
• 1 1/2 cup flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 cup sour cream
• 2 Tablespoons lemon zest
• 1/3 cup lemon juice (about 1 1/2 lemons)

FILLING

• 10 oz jar lemon curd
• 2 cups Cool Whip

LEMON MASCARPONE FROSTING

• 8 oz mascarpone cheese (room temp)
• 2 cups heavy whipping cream
• 1/3 cups powdered sugar
• 1 1/2 Tablespoons lemon juice
• 1 Tablespoon lemon zest + more for sprinkling on top

MAKE THEM:

CUPCAKES

Preheat oven to 350 and line cupcake tins

Beat butter and sugar until creamy.

Add eggs and vanilla and beat.

Combine flour, baking powder, and salt, then add to creamy mixture

Add sour cream, lemon zest and lemon juice until just combined.

Bake 18-23 minutes and let cool completely.

Hollow out center of cupcakes.

FILLING

Combine lemon curd and Cool Whip in a bowl, then spoon into inside of each cupcake.

LEMON MASCARPONE FROSTING

In your CHILLED mixing bowl, beat the whipping cream, powdered sugar, lemon juice and zest until until SOFT peaks form.

Add mascarpone until HARD peaks form.

Pipe onto cupcakes and sprinkle with more lemon zest.

ENJOY!!

TRY THESE FUN CUPCAKES, TOO!

Print Recipe

5 from 3 votes

Lemon Mascarpone Cupcakes

These deliciously delicate cupcakes pack a punch! They are sweet, tangy, tart, and buttery, all in one. MMMMMMM!

Ingredients

CUPCAKES

You can opt for box cake if you prefer not to work from scratch

• 1/2 cup unsalted butter room temp
• 1 cup sugar
• 2 eggs room temp
• 2 teaspoons vanilla
• 1 1/2 cup flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 cup sour cream
• 2 Tablespoons lemon zest
• 1/3 cup lemon juice about 1 1/2 lemons

FILLING

• 10 oz jar lemon curd
• 2 cups Cool Whip

LEMON MASCARPONE FROSTING

• 8 oz mascarpone cheese room temp
• 2 cups heavy whipping cream
• 1/3 cups powdered sugar
• 1 1/2 Tablespoons lemon juice
• 1 Tablespoon lemon zest + more for sprinkling on top

Instructions

CUPCAKES

• Preheat oven to 350 and line cupcake tins
• Beat butter and sugar until creamy.
• Add eggs and vanilla and beat.
• Combine flour, baking powder, and salt, then add to creamy mixture
• Add sour cream, lemon zest and lemon juice until just combined.
• Bake 18-23 minutes and let cool completely.
• Hollow out center of cupcakes.

FILLING

• Combine lemon curd and Cool Whip in a bowl, then spoon into inside of each cupcake.

LEMON MASCARPONE FROSTING

• In your CHILLED mixing bowl, beat the whipping cream, powdered sugar, lemon juice and zest until until SOFT peaks form.
• Add mascarpone until HARD peaks form.
• Pipe onto cupcakes and sprinkle with more lemon zest.

Notes

ENJOY!!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.