Apricot Cupcakes with Mascarpone Frosting

Tuesday, August 21, 2012

  • 1 cup flour
  • ½ tsp baking soda
  • pinch of salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • ½ tsp almond extract
  • ¼ tsp vanilla
  • ½ cup sour cream
  • apricot jam
  • 1 cup mascarpone
  • ½ cup heavy cream
  • ½ cup icing sugar
  • toasted almonds


  1. Mix flour, baking soda and salt (or not. I haven't been lately due to laziness - I just add in half the flour and the other ingredients when it calls for the flour mixture. Add in the rest of the flour and it seems to turn out alright.).
  2. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add almond extract, vanilla and egg. Stir in the sour cream. Add the flour mixture.
  3. Fill cupcake liners ⅓ full (no more than ⅓ or you won't have enough to cover all 12 cupcakes). Place a small spoonful of preserves in the center. Cover with batter. Bake at 350 for 20-25 minutes, or until toothpick comes out clean.
  1. Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and sprinkle with almonds.

Photo Credit: thebabsblog.blogspot.com


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