Blueberry Cupcakes with Lemon-Mascarpone Frosting
Dessert

Blueberry Cupcakes

with Lemon-Mascarpone Frosting

40 MIN
$22.99 10-12 Servings
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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

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Dietary Information

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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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Nutrition Label
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fresh
ingredients
Blueberry Cupcakes with Lemon-Mascarpone Frosting
Title
  • 6 oz Blueberries
  • 1 Pasture-Raised Egg
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ cup Biscuit Mix
  • ½ cup Sugar
  • 2 oz Salted Butter
  • ½ cup Lemon Curd
  • ¼ cup Mascarpone Cheese
  • ½ cup Cream
  • ¼ cup Sour Cream
  • 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. 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 cream (shaking the packet before opening), sour cream, egg, and sugar; whisk to thoroughly combine.

Mix the batter
3 Mix the batter

Wash and dry the blueberries.   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 (for quicker cooling, place in the refrigerator).

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

While the cupcakes cool, 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. 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 cream (shaking the packet before opening), sour cream, egg, and sugar; whisk to thoroughly combine.

Prepare the wet ingredients
Mix the batter
3 Mix the batter

Wash and dry the blueberries.   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 (for quicker cooling, place in the refrigerator).

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

While the cupcakes cool, 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!

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