A sweet and fruity recipe: Strawberry lemon cupcakes with mascarpone icing ! A very soft lemon base, a very creamy strawberry mascarpone icing, impossible to resist...
The joy of incorporating seasonal fruits into our desserts! These strawberry cupcakes are easy to make, light in the mouth and so tasty...
What ingredients for these strawberry lemon cupcakes?
These are simple ingredients, there is nothing complicated in 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.
For the icing, it is a strawberry mascarpone whipped cream. So we need liquid cream, mascarpone, sugar and strawberries. Take them very ripe, they will be very fragrant! 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 sugar then the butter. Little by little we incorporate the dry ingredients into the previous mixture. We finish with the cream, the juice and the lemon 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.
Finally, make the icing by whipping the cream, mascarpone and sugar into Chantilly cream. Add the strawberry puree. And there you have it, it's ready!
For decoration, fill a piping bag fitted 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!
- 140 g all-purpose 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
- 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
- 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!
These little cupcakes are delicious!
Oh dear !! What that looks good !!!
It puts my taste buds on the alert !!
oh la your recipe and your photos make me dream
Thanks for this recipe, I will test this soon aha!
xoxo
https://darlingkilledmyunicorn.blogspot.fr/
Good evening, I just made the recipe for these muffins and I have to say that it was not a great success. I tried twice and the muffins did not rise... I have the impression that there is not enough flour... Could there be a mistake?
Hello, my cupcakes are flat once they come out of the oven, this is normal. This makes it easy to decorate them afterwards without cutting off the top. How are yours?
Hello,
I just tried your recipe. It was delicious. However, once I added the strawberry puree to the whipped cream, it collapsed. What should I do to make it stay firm like in your photos?
Thanks in advance !
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 !!
Hello hello! I cracked... I have already tested 3 of your cupcake recipes (strawberry, raspberry and oreos) and none of the 3 disappointed me!! The 3 were very simple to make and very quickly devoured! I shared with my loved ones who particularly liked the strawberry cupcakes that I made by garnishing the cupcakes after cooking with a heart of strawberry coulis
I would like to know what size your cases are please? I had some dough left over because my paper cases are too small...
I will soon try other of your recipes!!
Thank you in advance