Blueberry Cupcakes with Lemon-Mascarpone Frosting
Dessert

Blueberry Cupcakes

with Lemon-Mascarpone Frosting

40 MIN
$16.99 10-12 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For bright, zesty balance to these simple, delicious blueberry cupcakes, we're frosting them with a mixture of smooth mascarpone and tangy lemon curd.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Blueberry Cupcakes with Lemon-Mascarpone Frosting
Title
  • 6 oz Blueberries
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ cup Biscuit Mix
  • ½ cup Sugar
  • 1 Pasture-Raised Egg
  • 2 oz Salted Butter
  • ¼ cup Sour Cream
  • ½ cup Cream
  • ¼ cup Mascarpone Cheese
  • ½ cup Lemon Curd
  • 2 tsps Vanilla Powder
step-by-step
instructions
Prepare the dry ingredients
1 Prepare the dry ingredients

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the blueberries. In a bowl, combine the flour, biscuit mix, baking powder, vanilla powder, and a pinch of salt. Whisk to combine.

Prepare the wet ingredients
2 Prepare the wet ingredients

Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the plain cream, sour cream, egg, and sugar; whisk to thoroughly combine.

Mix the batter
3 Mix the batter

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Gently fold in the blueberries until thoroughly combined.

Bake the cupcakes
4 Bake the cupcakes

Lightly grease the rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds. Bake 16 to 20 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely.

Make the frosting & serve your dish
5 Make the frosting & serve your dish

In a bowl, vigorously whisk together the lemon curd and mascarpone until smooth. Divide the frosting among the cooled cupcakes and spread into an even layer. Enjoy!

Tips from Home Chefs

Prepare the dry ingredients
1 Prepare the dry ingredients

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the blueberries. In a bowl, combine the flour, biscuit mix, baking powder, vanilla powder, and a pinch of salt. Whisk to combine.

2 Prepare the wet ingredients

Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the plain cream, sour cream, egg, and sugar; whisk to thoroughly combine.

Prepare the wet ingredients
Mix the batter
3 Mix the batter

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Gently fold in the blueberries until thoroughly combined.

4 Bake the cupcakes

Lightly grease the rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds. Bake 16 to 20 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely.

Bake the cupcakes
Make the frosting & serve your dish
5 Make the frosting & serve your dish

In a bowl, vigorously whisk together the lemon curd and mascarpone until smooth. Divide the frosting among the cooled cupcakes and spread into an even layer. Enjoy!

Browse Steps
1 of 5