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Lemon & Raspberry Cupcakes with Mascarpone Frosting

20 min Cook
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Spring is well and truly in the air, Summer is on the way, cherry blossoms are in full bloom and we have another long weekend to look forward to! This May Bank Holiday Weekend why not treat Family and Friends to our Lemon & Raspberry Cupcakes with Mascarpone Frosting.

These cupcakes are deliciously moist with a little twist by adding fresh raspberries in the centre and topping it all off with a light and sweet mascarpone frosting.

This will definitely impress at the next School Bake Sale and will leave your family and friends wanting more and begging for the Recipe! 

WATCH THIS DEMO VIDEO ON INSTAGRAM!

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Lemon & Raspberry Cupcakes

Lemon & Raspberry Cupcakes

agnesgempackfoods-ie
prep time
15 min
cooking time
20 min
servings
12

Equipment

  • 12 case cupcake tin

  • 12 cupcake liners (medium, 7cm)

  • large bowl

  • medium bowl

  • wire rack to cool

  • piping bag

Ingredients

  • For The Cupcakes:

  • 190g Gem self raising flour

  • 1/4 Tsp Gem baking powder

  • Pinch of salt

  • 2 medium eggs, room temperature

  • 190g Gem Caster Sugar

  • 110g unsalted butter, melted

  • 120g plain yogurt

  • half of a vanilla pod or 1/2 tsp vanilla essence

  • zest and juice of an organic lemon

  • 12 big fresh raspberries (approx. 50g)

  • For The Mascarpone Frosting and Decoration

  • 250g mascarpone cheese

  • 150g Gem icing sugar

  • Dash vanilla essence

  • Zest of an organic lemon

  • 12 big fresh raspberries for decoration (approx. 50g)

Instructions

1
Preheat oven to 175 °C (Fan/ Gas 4/350F) and line a 12 cupcake pan with medium-size (7cm) cupcake liners.
2
In a medium bowl mix flour, baking powder and salt together.
3
In a large bowl, whisk the eggs and sugar until the mixture is fluffy.
4
Add in the melted butter, yoghurt, vanilla, lemon zest and juice of a lemon and whisk until the mixture is fully combined. (You will need the zest of the other lemon for the mascarpone frosting.)
5
Gradually fold in the dry mixture and gently stir until fully combined.
6
Pour mixture into each cupcake liner and gently press 1 raspberries into the center of the batter with the use of a teaspoon or clean finger.
7
Place into the preheated oven and bake for 20 minutes.
8
Once cupcakes are nicely baked, pop them onto a wire rack and allow to cool completely before frosting.
9
While cupcakes are cooling, prepare the mascarpone frosting. In a stand mixer or with a hand mixer simply whisk mascarpone cheese with sugar, vanilla, and zest of a lemon until stiff. Fill a piping bag and if you have time, pop the frosting in the fridge for 10-15 mins to cool.
10
Frost cooled cupcakes, then garnish with fresh raspberries.

Notes

Use a 23cm cake tin and make a nice lemon cake instead of cupcakes. Add frosting on top and garnish with raspberries.
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