1 large egg plus 2 large egg yolks, room temperature
1½ teaspoons pure vanilla extract
½ cup mascarpone, whisked to loosen
1 cup frozen wild blueberries
1 cup mascarpone
½ cup confectioners’ sugar
4 teaspoons honey
⅛ teaspoon kosher salt
Crystallized ginger, optional
Sat fat 19g
How to Make It
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.
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.
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.
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