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Blueberry Mascarpone Cupcakes with Mascarpone Cream Frosting

 

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.
640

Yield

24

servings

Prep

10

min

Cook

30

min

Ready

2

hrs

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Cupcakes:
2 cups all-purpose flour
sifted
1 cup sugar
½ cup brown sugar
*
1 tablespoon baking powder
1 ½ teaspoons vanilla extract
8 ounces mascarpone cheese
softened
*
2 large egg whites
4 tablespoons canola oil
or any vegetable oil
¾ cup milk, low-fat
2 cups blueberries
fresh
Frosting:
1 cup heavy whipping cream
8 ounce mascarpone cheese
room temperature
*
½ cup powdered sugar
1 tablespoon lemon juice
or as needed to reach desired consistancy
1 teaspoon lemon zest
freshly grated

Directions

Preheat oven to 350℉ (180℃).

Coat 24-muffin cups with cooking spray, grease with butter or line with papper cups.

In a medium bowl, whisk together flour, sugar, brown sugar and baking powder. Set aside.

Add fresh blueberries into another large bowl with an electric mixer, and mash them with a potato masher or fork.

Add Mascarpone cheese, egg whites, vegetable oil, vanilla, milk into bowl with mashed blueberries, and stir until well mixed.

Beat in dry ingredients with electric mixer on lowest setting.

Scrap down the sides and the bottom once or twice.

Fill cupcakes ⅔ full, bake in preheated oven for 28 to 32 minutes.

Transfer cupcakes in pans on wire rack, allow to cool in pan for about 10 minutes.

Remove from the tin and let cool completely on wire rack.

Then make the frosting:

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form, avoid over beating cream.

In another bowl, whisk together Mascarpone cheese, powdered sugar, lemon juice and zest as needed until smooth.

Gently fold whipped cream into cheese mixture until well mixed.

Frost cooled cupcakes and serve.

 

* not incl. in nutrient facts

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Comments


Pensacola, United States
 almost 8 years ago

These are more like muffins then cupcakes. maybe it was user error im not quite sure. I have never worked with mascarpone cheese before but they didnt raise very well and still tasted almost floury and i did each batch at different times trying to figure out the best. i have yet to make the frosting but hoping for the best.....

Hopefully these cupcakes turned out good in the end!

happyzhangbo
Toronto , Ontario, Canada
 almost 8 years ago

Alton, United States
 almost 6 years ago

looking at mine in the oven now, they seemed to have risen nicely, the frosting came out delicious! Can't wait to try ....

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 14538% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 12mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 3%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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