Christa's Shower Part Three: Blueberry, Lemon, and Marscapone Cupcakes

Christa's Shower Part Three

Blueberry Lemon Cupcakes with Lemon Marscapone Frosting

Can we just stop for a moment and pay a little tribute to Pinterest?  I'd be lost without it as far as recipes go.  I also enjoy pinning clothes that I could never afford and DIY projects that I am not capable of completing.  But that's besides the point. Back to the bride.


I found these cuppies on Pinterest and pinned them immediately because they sounded divine and boy was I right.  They are perfect for summer!  The cakes a light and airy, the frosting rich and creamy, and the lemon throughout gives a nice, fresh punch.  Plus, they incorporate blueberries which are so easy to find in the summer.  And they seemed perfect for a tea party.  How could I pass up the chance?


These went FAST at the shower and people raved about them.  I've personally been craving them ever since and will need to make them one last time before heading into the wonderful world of fall flavors in a month or two.


The only big adjustment I made to these was to cut down on the amount of lemon in the actual cakes because it is prominently featured in the frosting and the marscapone really needed it more.  A little lemon zest in the cake batter was just enough to give the cake a nice moist texture and really bring out the flavor of the blueberries.

Blueberry Lemon Cupcakes with Lemon Marscapone Frosting (adapted from There Goes the Cupcake)

(Makes 12-15 cupcakes)

Blueberry-Lemon Cupcakes

• 1 cups plus 3 tablespoons all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries, plus more for garnish
• 1/4 cup sour cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Zest of one medium lemon
• 1/2 cup unsalted butter, room temperature
• 3/4 cups white sugar
• 2 large eggs, room temperature
• Yellow sprinkles

1. Preheat oven to 350°F. 
2. Sift dry ingredients into medium bowl.  Set aside
3. Stir whole milk, sour cream, vanilla extract, and lemon zest in small bowl. 
4. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy, about 5 minutes, on medium speed.
5. Reduce speed to medium-low.  Beat in eggs one at a time, until well combined. 
6. Reduce mixer speed to low.  Mix in 1/3 of the dry mixture, 1/2 of the milk mixture, and repeat, ending on the dry mixture. Stir until just combined, careful not to over mix. 
7. Gently fold in blueberries. 
8. Fill a lined cupcake tin about 3/4 full.
9. Bake about 20 minutes and allow to cool completely
10. Once cooled, use the cone method to create a hollow in the center of your cakes.
11. Fill with the cooled lemon curd and replace the cap.
12. Frost with the lemon marscapone frosting.  
13. Garnish with sprinkles and a nice, plump blueberry

Lemon Curd 

• 1/2 cup unsalted butter
• 1/2 cup lemon juice
• zest of one large lemon ( I used 2)
• 3/4 cup granulated sugar
• 1 teaspoon cornstarch
• pinch of salt
• 6 large egg yolks

1. Squeeze your lemon juice and strain.  Set aside.
2. Wisk together your egg yolks and set aside.
3. Melt the butter in a medium sauce pan over medium-low heat until just melted.
4. Remove from heat and add the lemon juice and zest.
5. Mix together the sugar, salt and cornstarch in a separate bowl and add it to the pan.  
6. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.
7. Allow to chill in the refrigerator completely before using.
8. Set aside 1/3 cup for your cupcakes

NOTE: You'll have a good amount left over if you only make a dozen cupcakes but there are a million and four uses for this delicious concoction, including eating it with a spoon.

Lemon Mascarpone Frosting

• 1/2 pound mascarpone cheese
• 1/3 cup lemon curd
• 1 cups heavy cream
• 3 1/2 Tbls sugar

1. Beat the sugar and cream to soft peaks in your mixer.
2. Combine the mascarpone and lemon curd in a separate bowl and fold together very carefully.
3. Add the cream to the mascarpone mixture. Gently fold to combine, take your time and be gentle. If the mixture is overworked it can separate or look grainy. To fix this add several tablespoons of heavy cream and mix until smooth again.