Vanilla cupcake with Lemon Mascarpone Frosting topped with White Chocolate curls
Don’t you just love cupcakes??? They’re just little bites of delights to me! They don’t make me feel too bad because I’m not eating a big slice of cake. So I feel like I can cheat a little bit on my diet! Everytime I go by the bakery department at Publix, I have to stop at drool at all the cupcakes there!
I started this blog to share my love of desserts because I sure grew up in a house where everybody had a big ol sweettooth! Most of the posts you’ll see here come from places all around the internet. I’ve got tons of recipes that I’ve rewritten to how I like to bake, though I’m not a pro baker by any stretch of the word. But I do love to dabble! I found a good recipe for this cupcake, but if you’re in a hurry you can always do it the semi-homemade way by starting off with a box cake mix, add a bit of vanilla, almond, or strawberry extract and substitute the water for white grape or apple juice. And, you can certainly take full credit for your own recipe!
2-1/4 cups sifted cake flour
1/4 tsp. salt
3 teaspoons baking powder
1 cup sugar
1/2 cup melted butter (no substitutes)
3/4 cup milk
2 eggs, beaten
1-1/2 teaspoons vanilla
Preheat oven to 375°F. Grease muffin cups well or line with buttered paper cups (use any size muffin tins for this recipe). Sift flour and other dry ingredients together. In a separate bowl, combine butter, milk, eggs and vanilla. Stir into the flour mixture. Fill prepared muffin tin with batter, filling 2/3 full.
Bake in a preheated oven until a toothpick inserted in center comes out clean or for 10-20 minutes (depends upon size of muffins).
To make the frosting:
3/4 cup mascarpone cheese
1/3 cup heavy whipping cream
1/2 cup powdered sugar
half a lemon, zest of
1/4 teaspoon vanilla
Beat cheese and cream together until smooth and creamy and slight peaks begin to form. Sift in the powdered sugar and zest and beat until smooth. Mix in the vanilla extract and spread on cooled cake.
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