Strawberry lemon cupcakes with mascarpone icing

Strawberry mascarpone cupcakes recipe - lilie bakery

A sweet and fruity recipe: Strawberry lemon cupcakes with mascarpone icing ! A very soft lemon base, a very creamy strawberry icing with mascarpone, impossible to resist ...

The joy of incorporating seasonal fruits into our desserts! These strawberry cupcakes are easy to make, light on the palate and so tasty ...

What ingredients for these strawberry lemon cupcakes?

These are simple ingredients, there is nothing complicated about this recipe. For the soft lemon base, these are classic ingredients for a cake: flour, baking powder, baking soda, sugar, butter, cream and lemon.

I advise you for this recipe to choose organic lemons well since we will use their zest and juice.

Strawberry cupcakes recipe - Lilie Bakery

For the icing, this is a strawberry mascarpone whipped cream. So we need liquid cream, mascarpone, sugar and strawberries. Take them very ripe, they will be well scented! It's perfect for this recipe.

How to make strawberry cupcakes?

To make this recipe, we start by making compote strawberries to mash them. To do this, we heat them slightly and then put them in a blender before leaving to cool.

During this time, we prepare the lemon cake base. On one side we mix the dry ingredients, on the other we beat the eggs and the sugar then the butter. Little by little we incorporate the dry ingredients into the previous mixture. We finish with the cream, lemon juice and zest.

We pour the dough into paper boxes placed in a rigid muffin tin, then we put in the oven. They must then be allowed to cool before decorating.

Strawberry lemon cupcakes - Lilie Bakery

Finally, we make the icing by whipping the cream, mascarpone and whipped sugar. We add the strawberry puree. Here it is ready!

For decoration, we fill a pastry bag with a fluted tip, for me it is the socket 1M. We decorate the cupcakes as we wish, without forgetting the whole strawberry on top!

Other recipes to try

If you like this kind of fruity desserts, I advise you to take a look at these recipes that you might like: the Strawberry rhubarb crumble tart, Lemon and ginger meringue tarts, Strawberry pistachio tart on Breton palet, Strawberry peach ricotta cake, Strawberry mango pineapple smoothie, No-bake strawberry speculoos cheesecake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cupcakes!

Strawberry cupcakes recipe - Lilie Bakery
Print Pin
3.7 on 3 votes

Strawberry lemon cupcakes with mascarpone icing

A nice seasonal dessert to consume without moderation!
Preparation30 min
Baking28 min
Total58 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 12 cupcakes

Ingredients:

Lemon cupcake base

  • 140 g flour
  • 1/2 cc baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 2 eggs
  • 200 g brown sugar
  • 120 g soft butter
  • 120 ml whole cream
  • 3 tbsp lemon juice + zest

Strawberry mascarpone icing

  • 30 cl semi-thick whole cream
  • 200 g of mascarpone
  • 4 tbsp of icing sugar
  • 200 g Gariguette strawberries
  • 3 tsp powdered sugar
  • Strawberries for decoration

Preparation:

  • Preheat the oven to 175 ° traditional heat.
  • In a container, combine the flour, baking powder, baking soda, salt. Separately, mix the egg and the brown sugar. Add the softened butter and mix well. Stir the dry ingredients into the liquid ingredients. Finish with the crème fraîche, lemon zest and juice.
  • Pour the batter into paper trays placed in a muffin pan and bake for about 25-28 minutes. Let cool on a rack.
  • Prepare the strawberry purée: in a saucepan pour the chopped strawberries and powdered sugar, heat for about 10 minutes. Pass quickly in a blender to obtain a puree. Let cool.
  • Make the whipped cream: vigorously whip the mascarpone and the semi-thick crème fraîche. Add the icing sugar. Finish by incorporating the strawberry purée. The whipped cream must be fairly homogeneous (ready to be prepared with a pastry bag).
  • Garnish a pastry bag with strawberry whipped cream and garnish the cooled cupcakes. Add half a strawberry or whole strawberry to decorate each cupcake!

Notes:

Store in the refrigerator, ideally under a cover, for 3/4 days. They are best eaten the same day.
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Caissettes roses
Poche douille jetable 40cm
Moule muffins
Robot artisan pâtissier KITCHENAID
Douille 1M
Caissettes roses
Poche douille jetable 40cm
Moule muffins
Robot artisan pâtissier KITCHENAID
Douille 1M
Caissettes roses
Poche douille jetable 40cm
Moule muffins
Robot artisan pâtissier KITCHENAID
Douille 1M

YOU WILL ALSO LIKE THESE RECIPES:

9 comments

  1. Reply

    LadyMilonguera

    April 19th

    These little cupcakes are delicious!

  2. Reply

    Chanora

    April 19th

    Oh dear !! What that looks good !!!
    It puts my taste buds on the alert !!

  3. Reply

    Céline

    April 21th

    oh la your recipe and your photos make me dream

  4. Reply

    Appendix

    April 27th

    Thanks for this recipe, I will test this soon aha!

    xoxo

    https://darlingkilledmyunicorn.blogspot.fr/

  5. Reply

    Miss pretzel

    6th May 2017

    Good evening, I just made the recipe for these muffins and I must say that it is not a real success. I tried twice and the muffins did not come up… I have the impression that there is not enough flour… Isn't there a mistake?

    • Reply

      Lilie bakery

      10th May 2017

      Hello, my cupcakes are flat once out of the oven, that's normal. This allows them to be easily decorated afterwards without cutting their top. How are yours?

  6. Reply

    Rivoli

    4th May 2018

    Hello,
    I just tested your recipe. That was delicious. On the other hand, once I added the strawberry puree to the whipped cream, the latter fell. What should I do to keep it firm like in your photos?
    Thanks in advance !

  7. Reply

    Cookielove

    21th May 2018

    Delicious cupcakes! We had a great time! Personally I did not use semi thick cream for the topping but full liquid cream, it worked very well making sure everything was extremely cold including the strawberry coulis. I also blocked the whipped cream with about 2 grams of gelatin sheets previously dissolved in 2 tablespoons of hot milk. I mixed this with part of the strawberry coulis before incorporating everything into the whipped cream, whipping everything back together. I blocked the frozen cupcakes for 15 minutes in the freezer before storing in the fridge. It was great because I was able to keep my cupackes in the fridge overnight without any problem and the whipped cream did not fall out at all.
    The cupcakes are light, delicious, to be redone !!

  8. Reply

    Aliya

    5th June 2018

    Hello Hello! I fell in love ... I already tested 3 of your cupcake recipes (with strawberry, raspberry and oreos) and none of the 3 disappointed me !! The 3 were very easy to make and very quickly devoured! I shared with my relatives who particularly liked the strawberry cupcakes that I made by garnishing the cupcakes after baking with a heart of strawberry coulis
    I would like to know what size do your boxes please? I still had a little dough because my paper boxes are too small ...
    I will quickly test other of your recipes !!
    thank you in advance

LEAVE A COMMENT :

Also leave me a note for this recipe: