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–+ servings
light and moist lemon cupcakes are speckled with little bursts of sweet fresh blueberries. Topped with a light and fresh lemon-infused mascarpone whipped cream

Lemon Blueberry Cupcakes with Mascarpone Whipped Cream

Print Recipe
Bright and delicious, these Lemon and Blueberry cupcakes are moist and delicately sweet! Topped with a lemon-infused mascarpone whipped cream, which keeps them fresh and light!
Course Baking, Dessert
Cuisine American
Keyword baking, blueberries, blueberry cupcakes, cupcakes, easy baking, lemon, lemon blueberry cupcakes, lemon cupcakes, mascarpone, whipped cream
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 cupcakes

Equipment

  • Stand mixer

Ingredients

Lemon Blueberry Cupcakes

  • 2 ¼ cups All Purpose Flour, measured correctly †
  • 1 ½ tsp Baking Powder
  • 1/2 tsp Table Salt
  • 1 ½ cups Sugar, divided
  • Zest of 2 Lemons
  • 3 Whole Eggs
  • 1 ½ tsp Vanilla
  • 1 tsp Lemon Extract
  • 3/4 cup Vegetable Oil
  • 1 cup Full Fat Sour Cream
  • Juice of ½ of a Lemon
  • 1 cup Fresh Blueberries

Mascarpone Whipped Cream

  • 1/4 cup Granulated Sugar
  • Zest of 1 Lemon
  • 2 cups Heavy Cream, cold
  • 1/2 cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Mascarpone, cold

Instructions

Lemon Blueberry Cupcakes

  • Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine. In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
  • In a standmixer fitted with the flat beater attachment, add whole eggs, sugar, lemon-zest-sugar, vanilla, and lemon extract. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
  • On low, add the dry mixture to the stand mixer, mixing until just combined. Add in the sour cream and lemon juice, and mix only until the batter becomes smooth. Turn the stand mixer off, add in blueberries, and fold blueberries into the batter with a spatula. Add the batter to the cupcake pans (filling each about 2/3 full), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. After frosting with mascarpone whipped cream, ensure that cupcakes are kept in the refrigerator.

Mascarpone Whipped Cream

  • In a small bowl, add granulated sugar and lemon zest, rub together until the sugar is yellow and very fragrant.
  • Add heavy cream, confectioners sugar, lemon-zest-sugar, and vanilla, to a large bowl, beat with an electric mixer or stand mixer until stiff peaks have formed. Add mascarpone and continue to beat, just until smooth. Be careful not to overbeat.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)