Lemon Mascarpone Cupcakes


These luscious lemony cupcakes are my favourite and I make them every year. They are best eaten in the warmer months when the sun is shining, and I have never tasted lemon cupcakes as delicious as these. The lemon curd hidden in the centre of a light vanilla sponge with a mascarpone topping makes a very luxurious treat. I aim to have only one but that plan always backfires and I reach for a second one because they are mesmerizingly tasteful little things.


Mascarpone is a more luxurious version of cream cheese and I love pairing it up with lemon as they really accentuate one another’s flavour.


Ingredients (makes 10 cupcakes)

For the sponge:

175g soft butter

175g caster sugar

175g self raising flour

3 large eggs

2 tsp vanilla extract

1 tsp lemon zest

juice 1/2 lemon


For the filling:

320g lemon curd (reserve 2 heaped tablespoons for the frosting)


For the frosting:

250g mascarpone

300ml double cream

2 tbsp lemon curd

1/2 cup icing sugar

1 tsp lemon zest



  1. Preheat oven 180°C/Fan 160°C/gas 4. Line a cupcake tray with 10 cupcake liners.
  2. Whisk the butter and sugar. Add the eggs, vanilla extract, lemon zest and juice.
  3. Sift the self raising flour and whisk into the mixture.
  4. Pour mixture into the cupcakes cases and bake for 20 – 25 minutes.
  5. Once cool, scoop out a bit of sponge with a teaspoon from the centre of each cupcake.
  6. Put a teaspoon of lemon curd into each hole.
  7. Whisk the frosting ingredients together and put the mixture into a piping bag, using whichever piping tip you like.
  8. Pipe the frosting onto the cupcakes to cover the filling and add a bit of grated lemon zest on top.






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