Lemon Berry Cupcakes
If you are looking for a perfect summer dessert, you´re in the right place. These Lemon Berry Cupcakes are packed with wonderful sweet and sour berries and tangy lemony flavor. Their "no plate needed" policy and the fact that they are absolutely gorgeous make them a perfect dessert for any summer party. You can use just one type of berries or go for 2 or more, like I did. It´s totally up to you :)
Why You´ll Love These Lemon Berry Cupcakes:
- they are full of fresh lemon and berry flavor
- they are easy to make
- the light mascarpone frosting makes them a perfect summer dessert
- you can use any berries you want
- they can be made ahead
If you are searching for more cupcake ideas, make sure you check out my Ganache-Filled Brownie Cupcakes.
Q&A
Which jam should I use?
Every berry jam will work great in this recipe. I used blueberry because I had it at home. The only thing you definitely have to take into consideration is the texture. The jam that you are using shouldn´t have pieces of fruit inside as that might make your frosting lumpy and difficult to pipe out.
Should I use fresh or frozen berries?
Both options work great for this recipe. If you decide to use frozen berries, don´t thaw them. Use them directly from the freezer. That way you will make sure that they don´t release too much liquid into the batter.
I don´t have Mascarpone cheese. What can I use instead?
If you want to substitute Mascarpone, my first choice would be cream cheese. The reason for that is the similarity in texture. It will of course change the flavor of the frosting by adding a sour note to it. But, in this recipe, it is nothing to run away from.
What can I use instead of vanilla sugar?
Ok, I am definitely a huge fan of vanilla sugar. For me, there is no better vanilla flavor than the one I get from vanilla sugar. That being said, I know a lot of people prefer to use vanilla aroma. If you choose to do so, then please add additional 25 grams of sugar into the mixture, as that is the amount of vanilla sugar that I used.
When should I frost my lemon berry cupcakes?
Before frosting them, you should make sure that your cupcakes have cooled down completely. I prefer to frost them when they are refrigerated and not just at room temperature because it gives me more time to work with my frosting. It is best to frost them a couple of hours before serving, but you won´t make a mistake if you decide to frost them a day ahead.
How should I store lemon berry cupcakes?
You should store them in the fridge for up to 3 days.
- 2 eggs
- 230 grams all-purpose flour
- 100 milliliters oil (I used sunflower oil, but any flavorless oil will work)
- 90 grams sugar
- 25 grams vanilla sugar
- 8 grams baking powder
- zest and juice of 1 lemon (I got 6 Tbsp of juice from my lemon)
- a pinch of salt
- 150 grams berries (I used frozen blueberries and raspberries)
- some berry jam for filling the cupcakes
- 250 grams Mascarpone cheese
- 300 milliliters heavy cream
- 60 grams powdered sugar
- 2 tablespoons jam (I used blueberry jam)
- For the cupcakes:
- Beat the eggs with sugar until the mixture becomes pale and fluffy.
- Add oil, lemon, vanilla sugar, salt and beat until incorporated.
- Finally, add flour and baking powder. Make sure you don´t overmix at this point, as that might cause the cupcakes to become dense. The mixture is supposed to be pretty thick, but if you find it too thick (depending on the size of the eggs and flour you use), feel free to add a couple of spoons of water to it.
- Put the paper cups into the muffin form and scoop the mixture into the cups. This mixture is enough for precisely 12 cupcakes. Overfilling the cups is unnecessary because the cupcakes will rise substantially in the oven.
- Now add frozen berries. Just gently press the berries, without pushing them all the way to the bottom. Bake on 180 C until the toothpick comes out clean.
- Let the cupcakes cool down a little bit and then fill them with jam (this step is optional). I usually make a hole in the middle of the cupcake using a straw and pipe the jam using the pipping bag with a small tip.
- For the frosting:
- Beat the Mascarpone cheese just long enough for it to become creamy.
- Then add heavy cream to it and beat until it forms soft peaks.
- Add jam and powdered sugar and beat until firm peaks form.
- Make sure that the cupcakes are refrigerated before pipping the frosting on them and make sure that you prepare the frosting just shortly before using it.