Imported from Instagram
Blueberry, Lemon & Mascarpone Muffin Cupcakes with Lime-Coconut Cream Cheese Frosting
Tender blueberry muffins enriched with mascarpone, butter, and lemon, finished with a lime-and-coconut Chantilly-style cream cheese frosting. Decorate with fresh citrus, blueberries, mint, and lime zest.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 220 g all-purpose flour (Includes approximately 1 tbsp used to coat the blueberries)
- 190 g caster sugar (The author used powdered sweetener instead)
- 200 g mascarpone (Room temperature)
- 110 g butter (Room temperature)
- 2 tsp neutral oil
- 225 g fresh blueberries (Washed, dried, and coated in flour)
- 2 large eggs (Room temperature)
- lemon zest (Zest of 1 lemon)
- lemon juice (Juice of 1 lemon, plus a little more depending on its size)
- 2 tsp baking powder
- salt (A pinch)
- vanilla bean paste or vanilla extract (Amount not specified)
- double cream (Amount not specified)
- sweetener or icing sugar (Amount not specified)
- cream cheese (Room temperature; amount not specified)
- desiccated coconut (Amount not specified)
- lime juice (Amount not specified)
- lime zest (Amount not specified)
- vanilla or coconut extract (Optional; amount not specified)
- lime and lemon slices (For decoration)
- fresh blueberries (For decoration)
- mint leaves (For decoration)
Steps
- 1
Preheat the oven to 190°C while preparing the batter.
- 2
Beat the room-temperature mascarpone and caster sugar until fluffy, preferably using a hand mixer.
- 3
Add the room-temperature eggs and beat again until the mixture is fluffy.
- 4
Add the room-temperature butter and whisk until incorporated.
- 5
Sift in the flour and fold it into the mixture.
- 6
Add the lemon zest, lemon juice, vanilla, baking powder, neutral oil, and a pinch of salt. Mix just until combined; do not overmix.
- 7
Wash and dry the blueberries thoroughly. Toss them in the reserved flour until fully coated, then fold them into the batter.
- 8
Line a muffin tray and divide the batter among the cases, filling them almost to the top. Gently tap the tray to eliminate air bubbles.
- 9
Place the tray in the center of the middle oven rack and bake for 17–20 minutes. Check after 15 minutes; the muffins are ready when a toothpick comes out clean.
- 10
Allow the muffins to cool completely before frosting.
- 11
Whip the double cream with the sweetener or icing sugar.
- 12
Add the room-temperature cream cheese, desiccated coconut, lime juice, lime zest, and optional vanilla or coconut extract. Mix until combined.
- 13
Cover the frosting with clingfilm and refrigerate it for 30 minutes if it is too loose.
- 14
Frost the completely cooled cupcakes.
- 15
Decorate with lime and lemon slices, blueberries, mint leaves, and lime zest as shown in the source.
Notes
The frosting ingredient quantities are not provided in the source, so adjust them to the desired frosting consistency and batch size. The source does not specify the muffin-tray size or the exact number of cupcakes; 12 servings is an estimate.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →