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    For the cupcakes
  • 1 ½ cups All-purpose flour

  • 2 teaspoons Baking powder
  • ½ teaspoon Salt 
  • 1 cup C&H® Bakers Sugar
  • 8 tablespoons Unsalted butter, at room temperature
  • 3 teaspoons Freshly grated lemon zest
  • 2 large Eggs, at room temperature
  • 1 teaspoon  Almond extract
  • ½ cup Whole milk, at room temperature
  • ¼ cup Freshly squeezed lemon juice
  • 1 cup Fresh blueberries

    For the frosting
  • 8 ounces Mascarpone cheese

  • 4 tablespoons Unsalted butter, at room temperature
  • 3 cups C&H® Powdered Sugar
  • 1/8 teaspoon Salt 
  • 1 teaspoon Pure vanilla extract
  • 3 tablespoons Lemon curd, store bought
  • Fresh blueberries, as garnish

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Prep Time: 25 minutes / Bake Time: 20 minutes / Yields: 12 cupcakes
Step 1

Preheat oven to 350°F. Line one 12-cup muffin pan with cupcake liners. Set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. 

Step 3

In a large bowl, at medium-high speed, beat the butter, sugar, and lemon zest until light and fluffy. About 2 minutes. Scrape the sides of the bowl as needed. Add the eggs, one at a time, and almond extract. Mix until well combined. Mix the milk with the lemon juice. Reduce the speed to low. Alternately, beat the flour mixture and the milk mixture into the batter. Mix until just combined.

Step 4

Toss the blueberries with 1 tablespoon of flour. Fold into the batter. Pour the batter into the prepared pan. Fill the cups 2/3 full.

Step 5

Bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and cool completely.

Step 6

Prepare the frosting. In a large bowl, beat the cheese and butter until smooth. Add the sugar, salt, and vanilla and beat at medium speed until smooth and fluffy. Add the lemon curd and beat until just combined. Transfer the frosting to a piping bag fitted with a piping tip (we used a star tip). Decorate the cupcakes. Garnish with fresh blueberries. Serve.

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