The best lemon cupcakes- light, zesty and so refreshing. They are very tasty even without the cream, but I think this light and creamy, perfectly balanced lemon curd and mascarpone cream makes them so special.
For the cupcakes:
- 1,5 cup plain flour
- 1,5 tsp baking powder
- 110g soft unsalted butter
- 3/4 cup caster sugar
- 2 eggs (room temperature)
- zest of one lemon
- juice of 1/4 of large lemon (or 1/2 small lemon)
- 150g natural yoghurt
- 1 tsp vanilla paste or extract
For the cream:
- 150g mascarpone cream
- 150g lemon curd
- 200ml whipping cream
Beat the butter with sugar until pale and fluffy, then add the eggs, one at a time and mix when between each addition.
Add the zest and lemon juice and stir until combined.
Mix the flour and baking powder in one bowl and yoghurt with vanilla paste in another.
Add a little bit of the flour mixture and stir, then add some yoghurt. Repeat until all ingredients are combined- remember not to over-mix the batter.
Divide into 12 muffin cases.
Bake in a pre-heated oven at 180C for 15-20 minutes, until golden brown and baked through- skewer inserted in the middle should come out clean.
Leave to cool completely.
To make the cream mix the mascarpone cheese with lemon curd until smooth. In a separate bowl whisk the cream and add to the mascarpone mixture, fold gently.
Place the cream in the fridge until needed.