Serves 24
100 min
Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting
Recipe GLPR17c734d844050d
Light and airy angel food cupcakes infused with bright lemon flavor, filled with tangy lemon curd and topped with a fluffy mascarpone whipped cream frosting. These elegant cupcakes are perfect for spring gatherings and special occasions.
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Ingredients
1 (1 lb.) box angel food cake mix
1 cup water
1/2 cup fresh lemon juice (about 4 large lemons)
2 Zest of 2 lemons
3 egg yolks, room temperature
1/3 cup granulated sugar
4 tablespoons unsalted butter, cut into small cubes and at room temperature
1/8 teaspoon fine salt
8 oz. mascarpone cheese, room temperature
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tablespoon pure vanilla extract
Directions
Make the lemon curd: In a medium saucepan, whisk together the egg yolks, lemon zest, lemon juice, granulated sugar, and salt until well combined.
Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a wooden spoon or rubber spatula and ensuring you scrape the sides and bottom of the pan. Cook until the mixture thickens enough to coat the back of a spoon, about 3 to 5 minutes.
Remove from heat and add the butter cubes one piece at a time, stirring after each addition until the butter is fully incorporated and the mixture is smooth.
Transfer the lemon curd to a heat-proof bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 30 minutes until chilled and firm.
Prepare the cupcakes: Preheat your oven to 350°F. Position oven racks on the upper and lower thirds. Line two standard 12-cup muffin pans with paper cupcake liners.
In an electric mixer bowl, combine the angel food cake mix, lemon zest, lemon juice, and water. Beat on low speed for 30 seconds to start incorporating the ingredients, then increase the speed to medium and beat until the batter is light and fluffy, approximately 1 minute.
Using a cupcake scoop or spoon, fill each liner about three-quarters full with batter. Distribute the cupcakes evenly between both pans.
Bake for 15 minutes, or until the cupcakes are golden brown on top and the surface feels dry to the touch. Remove from the oven and let cool on a wire rack for at least 30 minutes before filling and frosting.
Make the frosting: In the clean bowl of the electric mixer, combine the chilled heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed for about 2 minutes until the mixture becomes thick and foamy.
Add the room-temperature mascarpone to the whipped cream and beat until stiff peaks form. If the mixture seems soft, continue beating until thick, fluffy peaks develop.
Assemble the cupcakes: Using a small spoon handle or wooden skewer, gently make a shallow indentation in the center of each cooled cupcake.
Spoon approximately 1 teaspoon of lemon curd into each indentation.
Using a spatula or piping bag fitted with a decorative tip, place a generous dollop of mascarpone frosting on top of each cupcake.
Serve immediately, or refrigerate until ready to serve. Store any leftovers covered in the refrigerator for up to 3 days.
