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  • Writer's pictureSJP

Lemon strawberry cupcakes


140 g of sugar

115 g soft butter

2 medium eggs (total about 100 g)

90 g of "00" flour

60 g starch

1 small teaspoon of baking powder

½ teaspoon of baking soda

125 g spreadable cheese

1 zest of an organic lemon

a pinch of salt



100 g mascarpone

75 g spreadable cheese

40 g powdered sugar

125 g fresh cream


Remove the butter from the fridge about 2 hours before making the recipe. In a planetary mixer with a whisk or electric whisk, whip the very soft butter with the sugar, a pinch of salt and the zest of a lemon for 5 minutes until it becomes frothy.

Add the eggs to the just whipped mixture, inserting them one at a time.

Sift flour, starch, baking powder, baking soda and add them to the mixer.

Finally add the spreadable cheese and mix until the mixture is smooth and homogeneous.

Pour the mixture into the cups, filling them up to approximately half of their capacity. Bake in a static oven at 175 ° / 180 ° for about 13-15 minutes. Before taking out the oven, do the cooking test with a toothpick. Remove from the oven and leave to cool.

Prepare the frosting. If desired, it is possible to make the frosting pastel pink by inserting 1-2 drops of gel dye in the initial phase of preparation of the frosting. Alternatively, it is possible not to add the dye and leave it natural and therefore white in color.


In a bowl, weigh the mascarpone, the cream cheese and the icing sugar.

With the electric whisk, whip the mixture for a few seconds until it is creamy and homogeneous.

In another bowl, whip the cream until it has a semi-whipped consistency.

Add the semi-whipped cream to the previous mixture.

Continue to whip everything for a few seconds until you get a thick cream.

Garnish with strawberry wedges

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