Meyer lemon Cupcakes with Mascarpone Filling

Ingredients 

• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 eggs, room temperature
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup milk
• 1/4 cup meyer lemon juice
• zest of one lemon

Mascarpone Filling:

• 8 tablespoon mascarpone cheese
• 3 tablespoon powder sugar
• 1/4 teaspoon vanilla
• (I added 1/4 tsp. lemon zest)

Directions

Beat butter until soft. Add sugar, beat until light and fluffy, about 3 minutes

Add eggs one at a time, beat for 30 seconds between each.

Whisk together flour, baking powder and salt in a bowl. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Add the lemon juice and lemon zest, beat to combine.

Scoop into cupcake papers about half full. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until cake tester comes out clean.

When cupcakes are cooled, cut a circle out of the center and fill with the filling.

Frost with your favorite frosting.