Angel Food Cupcakes With Lemon Mascarpone Frosting

Jul 21, 2018Cupcakes Recipes

These cupcakes are the perfect spring or summer treat—light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. Get the recipe for Angel Food Cupcakes »

Ingredients:

  • FOR THE CUPCAKES:
  • ¾ cup cake flour
  • ¾ cup confectioners’ sugar
  • 6 egg whites
  • ¾ tsp. cream of tartar
  • ½ tsp. kosher salt
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • FOR THE FROSTING:
  • 2 oz. cream cheese, softened
  • 8 tbsp. unsalted butter, softened
  • ½ tsp. vanilla extract
  • ¼ tsp. kosher salt
  • Zest of 1 lemon
  • 1 cup confectioners’ sugar
  • 2 tbsp. fresh lemon juice
  • ½ cup mascarpone cheese, softened
  • 1 cup blackberries, raspberries, or quartered strawberries
  • 1 tbsp. sugar
  • 1 tbsp. orange liqueur, such as Grand Marnier

Instructions:

  1. Make the cupcakes: Heat oven to 325°. In a bowl, sift together flour and confectioners’ sugar; set aside. In the bowl of a stand mixer fitted with a whisk, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Slowly add sugar and vanilla, and continue beating until stiff peaks form. Add sifted flour mixture and gently fold until smooth; fill 12 muffin tin cups lined with cupcake liners to the top with batter. Bake until lightly browned, about 25 minutes; let cool completely.
  2. Make the frosting: In a bowl, beat cream cheese, butter, vanilla, salt, and zest on medium-high speed of a hand mixer until smooth. Add confectioners’s sugar and juice, and beat until smooth and fluffy, about 2 minutes. Gently stir in mascarpone, and then transfer frosting to a small piping bag or plastic bag fitted with a ⅜” plain tip; pipe a thick ring of frosting around the top each cupcake.
  3. To serve, toss together berries, sugar, and liqueur in a small bowl and let sit to meld flavors, about 10 minutes; top cupcakes with berries just before serving.

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