Meyer Lemon Cupcakes with Mascarpone Frosting
Recipe By Alyce Shields for Meg Donohue's
How to Eat a Cupcake
MEYER LEMON CUPCAKES WITH MASCARPONE FROSTING
Meyer Lemon Cupcake Ingredients List:
6 egg yolks
2 tsp Meyer lemon zest, finely grated
1 tbsp + 1 tsp baking powder
1 cup milk
3 cups cake flour, sifted
1 tsp salt
2 tsp vanilla extract
1 ¼ cup sugar
12 tbsp unsalted butter, softened*
(*the key to this recipe is to use butter left out at room temperature until very
Meyer Lemon Syrup Ingredients List:
¼ cup Meyer lemon juice
2 TSBP sugar
¼ cup water
- 1.Preheat oven to 350 degrees. Line standard muffin tins with cupcake
- 2.In a medium bowl, whisk together the egg yolk, ¼ cup of
the milk, vanilla extract, and Meyer lemon zest.
- 3.In a large mixing bowl combine dry ingredients. Mixing on low,
add the softened butter and the remaining milk to blend. Once dry ingredients are
moistened, increase speed to medium and beat for 2 minutes.
- 4.Using a spatula, scrape down the sides of the bowl, then slowly
pour in egg mixture. Beat until well incorporated, continuing to scrape down the
sides of the bowl as necessary.
- 5.Portion batter into cupcake papers. Batter should fill ¾
of each paper. Bake for approximately 25 minutes until cakes spring back slightly
to touch and are light golden in color.
- 6.As soon as the cupcakes come out of the oven and are still warm,
brush each with the Meyer lemon syrup, then allow to cool.
Mascarpone Frosting Ingredients List:
8 oz mascarpone, softened
4 oz butter, softened
¼ cup + 2 tbsp powdered sugar
1 tsp Meyer lemon zest, finely grated
Pinch of salt
In the bowl of an electric mixer with the paddle attachment, beat the butter, powdered
sugar, zest, and salt until smooth. Add the mascarpone and beat until combined and
smooth, but be careful not to overbeat. (If frosting is overmixed it will appear
curdled. If this happens, warm the mixture slightly over a water bath, then continue
to beat until smooth.