Blueberry Ginger Cupcakes with Honeyed Mascarpone Frosting

blueberry-ginger-cupcakes
Photo by Hector Manuel Sanchez
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  • Makes 12
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 35 g
    • Sat Fat 19 g
    • Cholesterol 135 mg
    • Sodium 200 mg
    • Protein 7 g
    • Carbohydrate 38 g
    • Sugar 25 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 126 mg

Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and salt in a medium bowl.

Combine the butter, sugar, and ginger in a large bowl and use an electric mixer to beat until fluffy, about 4 minutes. Add the egg and egg yolks, one at a time, then the vanilla.

Add the flour mixture and the mascarpone to sugar and egg mixture in increments, starting and ending with the flour mixture. Gently fold in the blueberries.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check teaspoons baking powder
  4. Check ½ teaspoon kosher salt
  5. Check ½ cup (1 stick) unsalted butter, room temperature
  6. Check 1 cup sugar
  7. Check 2 teaspoons minced crystallized ginger
  8. Check 1 large egg plus 2 large egg yolks, room temperature
  9. Check teaspoons pure vanilla extract
  10. Check ½ cup mascarpone, whisked to loosen
  11. Check 1 cup frozen wild blueberries
  12. Check Frosting:
  13. Check 1 cup mascarpone
  14. Check ½ cup confectioners’ sugar
  15. Check 4 teaspoons honey
  16. Check teaspoon kosher salt
  17. Check Crystallized ginger, optional

Directions

  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and salt in a medium bowl.
  2. Combine the butter, sugar, and ginger in a large bowl and use an electric mixer to beat until fluffy, about 4 minutes. Add the egg and egg yolks, one at a time, then the vanilla.
  3. Add the flour mixture and the mascarpone to sugar and egg mixture in increments, starting and ending with the flour mixture. Gently fold in the blueberries.
  4. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
  5. Prepare the frosting: In a large bowl, beat together the mascarpone, confectioners’ sugar, honey and salt. Top the cupcakes with the mascarpone frosting and crystallized ginger, if desired.