Newsletter Sign Up

Sign Up Options
DeLallo Spring Recipes: Springtime Lemon Cupcakes

Springtime Lemon Cupcakes


For your Shopping Cart:

Nobody can resist these cute, mini cakes. Made with fresh lemon zest and creamy mascarpone frosting, these cupcakes can be made for an occasion or simply to enjoy at home after dinner, along with a warm coffee.



  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup DeLallo Extra Virgin Olive Oil
  • 4 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs


  • 12 ounces chilled mascarpone cheese
  • 1 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons lemon zest


Preheat the oven to 350˚F. Line 2 12-cup muffin pans with cupcake liners.

Whisk flour, baking powder, baking soda and salt in a bowl until combined. In a separate bowl, combine milk, olive oil, lemon zest and vanilla. Set them both aside.

Beat butter and sugar in a large bowl until fluffy, about 3 minutes with an electric mixer. Add the eggs, one at a time, and beat well until mixture turns pale yellow. Turn the speed down to low and add the flour mixture and milk mixture, alternating both. Continue to beat until combined.

Fill muffin cups two-thirds of the way full with batter. Bake until golden and cooked through, about 17 minutes. Check with a toothpick to be sure. Allow cupcakes to cool before icing.

In a bowl, beat the mascarpone and lemon zest with the sugar at a medium speed until the frosting is light and fluffy.

Makes 2 dozen cupcakes