Recipe type: DESSERT
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
  • CUPCAKE BATTER- 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup (170 grams) unsalted butter at room temp. (NOT MELTED)
  • 1 cup (200 grams) granulated sugar
  • 1 medium lemon, zest & juice.
  • 1 egg, at room temperature
  • ½ cup (120 ml) milk or buttermilk
  • 6 oz pack/170 grams fresh raspberry
  • FOR FROSTING- 4 oz. (113 grams) cream cheese, at room temperature
  • 8 oz. (226 grams) Mascarpone cheese, at room temperature
  • ½ cup (60 grams) powdered sugar
  • 1 cup (250 ml) heavy whipping cream, chilled (also called double cream)
  1. Preheat oven to 350 degrees F (177 C). Line a 12 count cupcake pan & set aside.
  2. In a large bowl, add butter and sugar. Using a handheld mixer or stand mixer beat the butter/sugar until creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed. Add lemon zest, juice & egg and mix well. Set aside.
  3. In another medium bowl add flour, baking soda and salt, whisk well. Now add dry ingredients & the buttermilk or if using milk in increments to the butter/sugar. Mix slowly after each addition.
  4. Take half of the raspberries and cut them into chunks, put few tbsp. flour in a bowl and gently toss the raspberries in the flour. Now add the raspberries to the batter and using a spatula gently fold into the batter.
  5. Spoon the batter evenly into each liner, don't overfill, about ½ to ⅔ full. Bake for about 24-30 minutes. Always check cupcakes for doneness at the minimum baking time because each oven temperature is a little different. Check by inserting a toothpick in the center of the cupcake. If it comes out clean or with few crumbs they are done.
  6. Once done take cupcakes out the pan and let them completely cool. If you try to frost warm cupcakes (or cake) the frosting will melt.
  8. In a medium bowl, using a handheld mixer or stand mixer with whip attachment, whip the cream cheese, mascarpone cheese until mixed well. Set aside.
  9. In a separate bowl add chilled heavy cream and powdered sugar & whip on high till stiff peaks form. Don't over whip or it can curdle.
  10. Using a spatula fold the whipped cream into the cream cheese/mascarpone.
  11. Fill a pastry bag with frosting with your favorite pipping tip. Frost the cupcakes. You can also just use a small spatula or butter knife to frost the cupcakes.
  12. Garnish each cupcake with a fresh raspberry.
  13. Enjoy!
Recipe by Cooking With Shazia at https://cookingwithshazia.com/lemon-raspberry-cupcakes-with-mascarpone-cream-cheese-frosting/