Mascarpone Lemon Blueberry Cupcakes are a delicious treat that have the rich, creamy taste of mascarpone cheese with the bright, zesty tastes of lemon and juicy blueberries. Perfect for any event!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup mascarpone cheese. 2 tbsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup milk. 1 cup fresh blueberries.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Mix in the mascarpone cheese, lemon zest, and lemon juice until well combined. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the fresh blueberries into the batter. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally frost the cupcakes with lemon-flavored frosting and garnish with additional lemon zest or blueberries. Enjoy your delicious Mascarpone Lemon Blueberry Cupcakes!
