Blueberry, Lemon & Mascarpone Muffin Cupcakes with Cream Cheese, Lime & Coconut Chantilly Frosting
Blueberry, Lemon & Mascarpone Muffin Cupcakes with Cream Cheese, Lime & Coconut Chantilly Frosting
Ingredients
For the Muffin Cupcakes
- 220 g all purpose flour
- 190 g caster sugar, or powdered sweetener
- 200 g mascarpone, room temperature
- 110 g butter, room temperature
- 2 teaspoons neutral oil
- 225 g fresh blueberries
- 2 large eggs, room temperature
- 1 lemon, zested
- 1 lemon juice, from 1 lemon, plus a bit more as needed
- 2 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon vanilla bean paste or extract, as needed
- 1 tablespoon flour, for tossing blueberries
For the Cream Cheese, Lime & Coconut Chantilly Frosting
- 1 1/2 cups double cream, chilled
- 1/2 cup sweetener or icing sugar, to taste
- 200 g cream cheese, room temperature
- 1/4 cup desiccated coconut
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla or coconut extract, optional
For Decoration
- 4 lime slices, as needed
- 4 lemon slices, as needed
- 1/4 cup fresh blueberries, as needed
- 4 mint leaves, as needed
- 1 teaspoon lime zest, as needed
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a muffin tray with paper liners.
⏱️ 10 min•🌡️ 190
- 2
In a large mixing bowl, combine the room temperature mascarpone and caster sugar (or powdered sweetener). Beat with a hand mixer until the mixture is light and fluffy.
⏱️ 5 min
- 3
Add the large room temperature eggs one at a time, beating well after each addition until the mixture is again fluffy and well combined.
⏱️ 3 min
- 4
Incorporate the room temperature butter and neutral oil into the mixture, whisking until fully combined and smooth.
⏱️ 2 min
- 5
Sieve the all purpose flour into the wet ingredients. Gently fold the flour into the batter until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Add the lemon zest, lemon juice, vanilla bean paste or extract, baking powder, and a pinch of salt to the batter. Mix gently until just incorporated, again avoiding overmixing.
⏱️ 2 min
- 7
Wash and thoroughly dry the fresh blueberries. In a small bowl, toss the blueberries with 1 tablespoon of flour until they are fully coated. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min
- 8
Gently fold the floured blueberries into the muffin batter.
⏱️ 1 min
- 9
Divide the batter evenly among the prepared muffin liners, filling them almost to the top. Gently tap the muffin tray on the counter a few times to release any air bubbles.
⏱️ 3 min
- 10
Place the muffin tray on the middle rack of your preheated oven. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Start checking for doneness after 15 minutes.
⏱️ 20 min•🌡️ 190
- 11
Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
⏱️ 40 min
- 12
While the muffins are cooling, prepare the frosting. In a cold bowl, whip the chilled double cream with the sweetener or icing sugar until stiff peaks form. If using, add the vanilla or coconut extract during this step.
⏱️ 5 min
- 13
In a separate bowl, gently combine the room temperature cream cheese, desiccated coconut, lime juice, and lime zest. Fold this mixture into the whipped cream until just combined. Be careful not to overmix, or the frosting may become too thin.
⏱️ 5 min
- 14
If the frosting is too loose, cover it with clingfilm and refrigerate for 30 minutes to firm up.
⏱️ 30 min
- 15
Once the muffin cupcakes are completely cooled, frost them using a piping bag with your preferred nozzle or simply spread the frosting with a spoon or offset spatula.
⏱️ 5 min
- 16
Decorate the frosted cupcakes with lime slices, lemon slices, fresh blueberries, mint leaves, and additional lime zest as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry, Lemon & Mascarpone Muffin Cupcakes with Cream Cheese, Lime & Coconut Chantilly Frosting
For the Muffin Cupcakes
- 220 g all purpose flour
- 190 g caster sugar, or powdered sweetener
- 200 g mascarpone, room temperature
- 110 g butter, room temperature
- 2 teaspoons neutral oil
- 225 g fresh blueberries
- 2 large eggs, room temperature
- 1 lemon, zested
- 1 lemon juice, from 1 lemon, plus a bit more as needed
- 2 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon vanilla bean paste or extract, as needed
- 1 tablespoon flour, for tossing blueberries
For the Cream Cheese, Lime & Coconut Chantilly Frosting
- 1 1/2 cups double cream, chilled
- 1/2 cup sweetener or icing sugar, to taste
- 200 g cream cheese, room temperature
- 1/4 cup desiccated coconut
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla or coconut extract, optional
For Decoration
- 4 lime slices, as needed
- 4 lemon slices, as needed
- 1/4 cup fresh blueberries, as needed
- 4 mint leaves, as needed
- 1 teaspoon lime zest, as needed
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a muffin tray with paper liners.
⏱️ 10 min•🌡️ 190 - 2
In a large mixing bowl, combine the room temperature mascarpone and caster sugar (or powdered sweetener). Beat with a hand mixer until the mixture is light and fluffy.
⏱️ 5 min - 3
Add the large room temperature eggs one at a time, beating well after each addition until the mixture is again fluffy and well combined.
⏱️ 3 min - 4
Incorporate the room temperature butter and neutral oil into the mixture, whisking until fully combined and smooth.
⏱️ 2 min - 5
Sieve the all purpose flour into the wet ingredients. Gently fold the flour into the batter until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Add the lemon zest, lemon juice, vanilla bean paste or extract, baking powder, and a pinch of salt to the batter. Mix gently until just incorporated, again avoiding overmixing.
⏱️ 2 min - 7
Wash and thoroughly dry the fresh blueberries. In a small bowl, toss the blueberries with 1 tablespoon of flour until they are fully coated. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min - 8
Gently fold the floured blueberries into the muffin batter.
⏱️ 1 min - 9
Divide the batter evenly among the prepared muffin liners, filling them almost to the top. Gently tap the muffin tray on the counter a few times to release any air bubbles.
⏱️ 3 min - 10
Place the muffin tray on the middle rack of your preheated oven. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Start checking for doneness after 15 minutes.
⏱️ 20 min•🌡️ 190 - 11
Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
⏱️ 40 min - 12
While the muffins are cooling, prepare the frosting. In a cold bowl, whip the chilled double cream with the sweetener or icing sugar until stiff peaks form. If using, add the vanilla or coconut extract during this step.
⏱️ 5 min - 13
In a separate bowl, gently combine the room temperature cream cheese, desiccated coconut, lime juice, and lime zest. Fold this mixture into the whipped cream until just combined. Be careful not to overmix, or the frosting may become too thin.
⏱️ 5 min - 14
If the frosting is too loose, cover it with clingfilm and refrigerate for 30 minutes to firm up.
⏱️ 30 min - 15
Once the muffin cupcakes are completely cooled, frost them using a piping bag with your preferred nozzle or simply spread the frosting with a spoon or offset spatula.
⏱️ 5 min - 16
Decorate the frosted cupcakes with lime slices, lemon slices, fresh blueberries, mint leaves, and additional lime zest as desired.
⏱️ 3 min