Hector Manuel Sanchez
Hands-On Time
30 Mins
Total Time
1 Hour
Makes 12

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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