Lemon Cupcakes With Raspberry Marscapone Frosting Recipe! #tipit

Ingredients: For cupcakes: 150 g all-purpose flour, sifted 1 ½ tsp baking powder ¼ tsp salt 150 g unsalted butter, softened 170 g granulated sugar 2 large eggs, at room temperature 1 tsp vanilla extract Zest from one lemon and juice from two medium lemons 4 tbs milk For frosting: 250 g fresh raspberries, pureed 250 g mascarpone cheese 180 g icing sugar, sifted 1 tsp vanilla extract Extra raspberries for topping (optional)

Directions 1.Preaheat oven to 180 C, line 12 cupcake tins. Set aside. 2. In a medium bowl mix flour, baking powder and salt. Set aside. 3.In a medium bowl add butter and sugar, with an electric mixer cream together until light and fluffy. 4.Than add eggs, one at a time. Whisk until just combined, scraping sides of the bowl in between as needed. 5.Add in vanilla, lemon juice and milk. Whisk for 30 seconds. 6.Slowly add dry ingredients and lemon zest. Whisk until just combined. Do not over-whisk it.

7. Divide batter evenly among 12 cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the middle of the cupcake, it comes out clean. Cool completely before frosting. 8. For the frosting, in a medium bowl add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk together until smooth. Than with the spatula fold in pureed raspberries. 9.Pipe raspberry mascarpone frosting over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!