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!!