Lemon Cupcakes with Mascarpone Cream and Raspberries

Lemon Cupcakes with Mascarpone Cream and Raspberries

Ingredients

Lemon Cupcakes :

• 13⁄4 cups all-purpose flour
• 11⁄ 2 teaspoons baking powder
• 1⁄ 2 teaspoon baking soda
• 1⁄4 teaspoon fine sea salt
• 10 tablespoons (11⁄4 sticks) unsalted butter, at room temperature
• 3⁄4 cup agave syrup
• 2 large eggs, at room temperature, beaten
• 1⁄ 2 teaspoon vanilla extract
• 1⁄ 2 cup whole milk
• Grated zest of 1 large lemon

Mascarpone Cream :

• 8 ounces mascarpone, at room temperature
• 3 tablespoons agave syrup
• 21⁄ 2 tablespoons fresh lemon juice
• Zest of 1 lemon, removed in thin strips with a lemon zester
• 1 cup fresh raspberries

Cooking Instructions: 

1. Position an oven rack in the bottom third of the oven and preheat the oven to 350°F. 
2. Line twelve muffin cups with paper liners.
3. To make the cupcakes, sift together the flour, baking powder, baking soda, and salt. 
4. Using an electric mixer at high speed, beat the butter in a large bowl until smooth, about 1 minute. Mix in the agave syrup and don’t worry if the mixture curdles. 
5. Gradually beat in the eggs, which will help the butter mixture emulsify. Beat in the vanilla. 
6. Reduce the mixer speed to low. 
7. Starting with the flour mixture, add three equal additions of the flour, alternating with two equal additions of the milk, increasing the speed to high for a few seconds and beating until smooth after each addition.  Be sure to scrape the sides of the bowl often during mixing. 
8. When the batter is smooth, return the mixer speed to high and whip the batter for about 20 seconds.
9. Stir in the lemon zest. Divide the batter evenly among the muffin cups.
10. Bake until a cupcake bounces back when pressed gently with a finger, 25 to 30 minutes. 
11. Let cool on a wire cake rack for a few minutes. 
12. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
13. To make the mascarpone cream, put the mascarpone in a small bowl. Whisk in the agave syrup and lemon juice. 
14. Refrigerate until the cream is firm enough to spread, about 30 minutes. If the cream has separated, whisk well to recombine.
15. Spread the cupcakes with the mascarpone cream. 
16. Garnish with freshly grated lemon zest and the raspberries. 
17. Store at room temperature until ready to serve. 
18. These cupcakes are best served the day they are made.