Lemon Cupcakes with Mascarpone Buttercream and Lemon Curd Swirl Recipe

Introduction

These Lemon Cupcakes are a bright, zesty treat perfect for any occasion. With a tender crumb and creamy mascarpone frosting, they balance sweet and tangy flavors beautifully. Add a swirl of homemade lemon curd for an extra burst of citrus sunshine.

Ingredients

• 1/2 cup (110g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• Zest of 2 lemons (about 1 tbsp)
• 2 large eggs plus 1 egg yolk, room temperature
• 1/4 cup (60ml) fresh squeezed lemon juice (3-4 lemons)
• 2 tsp vanilla extract
• 1 1/2 cups (195g) all-purpose flour (see notes for gluten-free option)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120g) sour cream, room temperature
• 3/4 cup (185g) unsalted butter, room temperature (for frosting)
• 8 oz mascarpone cheese, chilled
• Zest of 1 lemon (1-2 tsp)
• 4 cups (480g) powdered sugar
• 2-3 tbsp heavy whipping cream, chilled
• Lemon curd recipe (leave out the butter for topping)

Instructions

1. Step 1: If using lemon curd, make it first and let it cool at room temperature. It will thicken perfectly for swirling on the cupcakes.
2. Step 2: Preheat your oven to 350°F (175°C) and line a cupcake tin with 16 paper liners.
3. Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils and aroma.
5. Step 5: Add 1/2 cup butter to the sugar-zest mixture and beat on high speed for 3-4 minutes until light and fluffy.
6. Step 6: Beat in the eggs one at a time, scraping down the sides as needed. Then mix in the lemon juice and vanilla extract.
7. Step 7: Add half of the dry ingredients to the wet mixture and mix until just combined. Stir in the sour cream, then add the remaining dry ingredients and mix on medium-low speed until fully blended. The batter should be thick.
8. Step 8: Divide the batter evenly among the cupcake liners, filling each about halfway. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool completely on a wire rack before frosting.
10. Step 10: For the mascarpone buttercream, beat the room temperature butter and chilled mascarpone together using a whisk attachment until smooth.
11. Step 11: Mix in the lemon zest, then gradually add powdered sugar one cup at a time, mixing well between additions. Add heavy cream 1 tablespoon at a time as needed to reach desired consistency.
12. Step 12: Beat the frosting on high for 1-2 minutes until creamy and fluffy. If too thin, chill for 30 minutes.
13. Step 13: Frost the cooled cupcakes. Optionally, swirl in some lemon curd on top. Chill cupcakes in the fridge for 20 minutes to set before serving. Enjoy!

Tips & Variations

• Substitute gluten-free flour blend for all-purpose flour to make these cupcakes gluten-free.
• Use freshly zested lemons for the best bright flavor.
• If frosting is too soft, chilling it briefly will help it firm up for easier piping.
• Try adding a teaspoon of poppy seeds into the batter for a subtle crunch and extra lemon pop.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. The lemon curd swirl may make cupcakes slightly more delicate when stored, so handle gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them un-frosted at room temperature in an airtight container. Frost them the day you plan to serve for the freshest taste.

What can I use instead of mascarpone cheese?

Cream cheese is a good substitute for mascarpone in the frosting. It will give a slightly tangier flavor but still creamy texture.

Lemon Cupcakes with Mascarpone Buttercream and Lemon Curd Swirl Recipe

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★★★★★

4.6 from 74 reviews

Delight in these refreshing and zesty Lemon Cupcakes, featuring a moist lemon-infused batter topped with a luscious mascarpone buttercream frosting. Perfectly balanced with a hint of tartness from fresh lemon juice and zest, these cupcakes offer a burst of citrus flavor in every bite. Ideal for spring and summer gatherings or any occasion that calls for a bright and cheerful dessert.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 16 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1/2 cup (110g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• Zest of 2 lemons (about 1 tbsp)
• 2 large eggs + 1 egg yolk, room temperature
• 1/4 cup (60ml) fresh squeezed lemon juice (3–4 lemons)
• 2 tsp vanilla extract
• 1 1/2 cups (195g) all-purpose flour (see notes for GF option)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120g) sour cream, room temperature

Mascarpone Buttercream Frosting

• 3/4 cup (185g) unsalted butter, room temperature
• 8 oz mascarpone cheese, chilled
• Zest of 1 lemon (1–2 tsp)
• 4 cups (480g) powdered sugar
• 2–3 tbsp heavy whipping cream, chilled

Optional

• Lemon curd (recipe found separately, leave out the butter for topping and swirling)

Instructions

1. Prepare Lemon Curd (Optional): Begin by making lemon curd if you wish to use it as a topping. Once made, transfer it to a container and allow it to cool at room temperature. It will thicken but remain pourable, ideal for swirling on top of the cupcakes after frosting.
2. Preheat Oven and Prepare Liners: Preheat your oven to 350°F (175°C). Line cupcake tins with 16 paper liners to ensure easy removal of cupcakes after baking.
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
4. Infuse Sugar with Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar thoroughly, releasing more intense lemon aroma and flavor.
5. Cream Butter and Sugar: Add the room temperature butter to the lemon-sugar mixture. Using a hand or stand mixer with paddle attachment, beat on high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
6. Add Eggs and Flavorings: Incorporate eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing. Then, add fresh lemon juice and vanilla extract; mix until just combined.
7. Combine Batter: Pour half of the dry ingredients into the wet mixture and mix gently until just combined. Add the sour cream and blend again. Scrape the bowl down, then add the remaining dry ingredients and mix on medium-low speed until fully incorporated. Be careful not to overmix; the batter should be thick and smooth.
8. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about halfway full. Bake in the preheated oven for 15-18 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cupcakes are ready.
9. Cool Cupcakes: Allow the cupcakes to cool completely in the tin on a wire rack before frosting to prevent melting or sliding of the buttercream.
10. Prepare Mascarpone Buttercream: In a clean bowl, combine room temperature butter and chilled mascarpone cheese. Use a hand or stand mixer with the whisk attachment and beat until fully combined and smooth.
11. Add Lemon Zest: Mix in the lemon zest for an added citrus punch in the frosting.
12. Incorporate Powdered Sugar and Cream: Gradually add powdered sugar one cup at a time, mixing slowly to avoid a sugar cloud. In between cups, add 1 tablespoon of chilled heavy cream starting with 2 tbsp total, adding the third tablespoon if needed to reach the desired consistency.
13. Whip Frosting Smooth: Once all ingredients are incorporated, increase mixer speed to high and whip the frosting for an additional 1-2 minutes until it is smooth, creamy, and fluffy. If too thin, chill the frosting for 30 minutes before using.
14. Frost and Decorate: Spread or pipe the mascarpone buttercream onto cooled cupcakes. Optionally, add a swirl of prepared lemon curd on top for extra tangy flavor. Refrigerate frosted cupcakes for about 20 minutes to set the frosting before serving. Enjoy your bright and flavorful lemon cupcakes!

Notes

• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Sour cream adds moisture and richness to the cupcakes; ensure it is at room temperature for better mixing.
• Lemon curd is optional but highly recommended for an added burst of tartness on top.
• If the frosting is too thin, chilling will help thicken it to the perfect spreading consistency.
• Use fresh lemons rather than bottled lemon juice for the best flavor.
• Make sure all cold ingredients (butter, eggs, sour cream) are brought to room temperature for a smooth batter and frosting.

Keywords: lemon cupcakes, mascarpone buttercream, citrus dessert, easy cupcakes, lemon zest, lemon frosting