Lemon Poppyseed Mascarpone Cupcakes
Lemon Poppyseed Mascarpone Cupcakes are a delightful treat that brings sunshine to your palate. These fluffy, moist cupcakes are infused with zesty lemon and crunchy poppy seeds, topped with a rich mascarpone frosting that adds a creamy touch. Perfect for any occasion, these cupcakes are sure to impress at birthdays or casual get-togethers. Indulge in the bright flavors and nostalgic aroma of these delicious treats that will leave everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ cup poppy seeds
- Zest of 1 lemon
- ½ cup fresh lemon juice (about 2 lemons)
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 8 oz mascarpone cheese
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and lemon zest.
- In another bowl, beat eggs, melted butter, lemon juice, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry mixture until just combined.
- Spoon the batter into cupcake tins about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely on wire racks before frosting with whipped mascarpone mixed with heavy cream.
Nutrition
- Serving Size: 1 cupcake (67g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg