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Almond Meal Blueberry Cupcakes with Lemon Mascarpone Cream + Giveaway!

 

Barbecues, picnics, graduations, baby showers, holidays, you name it – summer is the season for celebrations, and nothing says party like a cupcake.  Why not give your family and friends a treat that’s not only delicious, but healthier than your average sweet?  Made with Hodgson Mill Almond Flour/Meal and Hodgson Mill Whole Wheat Pastry Flour, these flavorful cupcakes include the goodness of whole grains as well as plenty of plump, juicy blueberries, and a lovely, lemon whipped topping.

 

Begin by whisking the eggs, vanilla, honey, yogurt and butter in a small bowl.  Set aside. 

Next, combine the almond flour/meal, pastry flour, sugar, baking soda, baking powder and salt in a large bowl.

If you’re interested in making these cupcakes gluten-free, substitute the whole wheat pastry flour with Hodgson Mill Gluten Free All Purpose Baking Flour.  Hodgson Mill Almond Flour/Meal is already certified gluten-free.

Pour the wet ingredients into the dry and stir together.

Gently fold the blueberries into the batter and divide evenly into a 12-cup, lined muffin pan. 

Bake in a 325°F oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely. 

Meanwhile, whip the cream, sugar, vanilla bean paste (or extract) and a pinch of salt in a large bowl until it has soft peaks.  Add the lemon curd and mascarpone cheese and beat until well combined, about two more minutes.  Vanilla bean paste has more flavor than extract, but it’s okay to sub one for the other.

Top the cooled cupcakes with lemon mascarpone cream.  I piped mine on with a pastry bag and decorative tip, but a knife, spoon or plastic baggie with a snipped off corner will also work.  Garnish with fresh blueberries, if desired. 

Cupcakes are one of my go-to party foods because they’re quick-to-fix, transport well, are individually portioned (so guests can easily help themselves) and they’re cute!  Almond Meal Blueberry Cupcakes with Lemon Mascarpone Cream are the perfect dessert for your next big occasion, or whenever you’re in the mood for a special treat.  And because they’re made with healthy whole grains, you can feel good about sharing them with your family and friends, too. 

In fact, three lucky winners will receive prize packs with all the Hodgson Mill ingredients you need to make these cupcakes – you’ll get Hodgson Mill Almond Flour/Meal and either Hodgson Mill Whole Wheat Pastry Flour or  Hodgson Mill Gluten Free All Purpose Baking Flour - whichever fits your baking style. See the widget below to find out how you can enter.  Enjoy!

a Rafflecopter giveaway

Almond Meal Blueberry Cupcakes with Lemon Mascarpone Cream

Ingredients

Instructions

Whisk the eggs, vanilla, honey, yogurt and butter in a small bowl. Set aside. Combine the almond flour/meal, flour, sugar, baking soda, baking powder and salt in a large bowl. Pour the wet ingredients into the dry and stir together. Gently fold the blueberries into the batter and divide evenly into a 12-cup, lined muffin pan. Bake in a 325°F oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely. Top the cooled cupcakes with lemon mascarpone cream and garnish with blueberries.

Notes

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to two days, but they’re best eaten the same day they’re made. You can make these cupcakes gluten free by substituting Hodgson Mill Gluten Free All Purpose Baking Flour for the Whole Wheat Pastry Flour.

Lemon Mascarpone Cream

  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • ½ Tbsp vanilla bean paste or vanilla extract
  • Pinch of salt
  • 2 Tbsp lemon curd
  • ½ cup mascarpone cheese
Whip the cream, sugar, vanilla and a pinch of salt in a large bowl until it has soft peaks. Add the lemon curd and mascarpone cheese and beat until well combined, about two more minutes.

Servings

Makes 12 cupcakes

Adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods, by Sara Forte

You can find Almond Meal Blueberry Cupcakes with Lemon Mascarpone Cream and other recipes from Hodgson Mill by visiting the Recipes page.



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Author: Holly






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Showing 30 Comments
Avatar  Linda F 3 years agoReply

sounds yummy

Avatar  julie 3 years agoReply

this looks delicious, I love muffins and would love to try to make these gluten free. I love when I can make great gluten free treats for my friends

Avatar  David Ellis 3 years agoReply

Love the Blueberry cupcakes recipe!

Avatar  vicky 3 years agoReply

these look really delicious!

Avatar  Michelle StJames 3 years agoReply

Blueberry and lemon is such a fabulous, fresh tasting combination. These will definitely be making it onto a Sunday brunch menu. I bake for family and friends to show I care and also because there is something very soothing about puttering in the kitchen with recipes old and new, creating yummy treats or freshly baked bread.

Avatar  jacquie 3 years agoReply

these look great. love the combination of blueberry and lemon - can't wait for blueberry season to get here.

Avatar  cynthia walker 3 years agoReply

I will be making these for sure.

Avatar  cindy 3 years agoReply

looks great!

Avatar  Karen D 3 years agoReply

I love the flavor combination of blueberries with lemon. And I bake because I find it enjoyable and relaxing, and also enjoy serving fresh baked goods and making people happy.

Avatar  Holly 3 years agoReply

Me too, Karen! You'll love these cupcakes!

Avatar  Kay 3 years agoReply

Soooo not fair....I am being tortured by seeing these right now. I would love one with my coffee at this very moment!

Avatar  C'est la vie 3 years agoReply

The combination of blueberries and lemon is just perfect! I can't get enough of recipes using almond meal. This allows me to get protein into my 6-year old's baked goods. I cook for taste, but also nutrition, and Hodgson Mills products are winners on both counts.

Avatar  Holly 3 years agoReply

I couldn't agree more. Your kiddo will love these cupcakes :)

Avatar  Sue Farrell 3 years agoReply

I just love anything with blueberries---and this recipe looks really tasty. I like to bake so I can make the baked goods that I eat healthier.

Avatar  Gloria 3 years agoReply

This looks so easy to make and so good!

Avatar  R. Vinson 3 years agoReply

The Almond Meal Blueberries Cupcakes recipe looks delicious! #WhyIBake I bake so my family will have healthier options instead of store bought processed foods!

Avatar  Nancy Narma 3 years agoReply

The Cupcakes look scrumptious...I'd love to try to make a crumble topping with the Almond meal flour..teamed up with something cherry...should be delicious!!

Avatar  Nora B 3 years agoReply

Lovely recipe! I love the combination of blueberry and lemon!

Avatar  Rhonda 3 years agoReply

These would be so good for any meal or snack. Yum! #WhyIBake to make healthier options for my family and friends. I like to know the ingredients in my food, so by making it, I know exactly what's in it. Plus, I like to surprise my family and friends how great healthy baking tastes.

Avatar  Holly 3 years agoReply

I'm with you, Rhonda! These cupcakes will make a terrific surprise :)

Avatar  Marty 3 years agoReply

I've been asking for new recipes with almond flour. I'm going to try this one. Next need to try coconut flour. Find a recipe for it. Thanks.

Avatar  Holly 3 years agoReply

Try the Coconut Flour Lemon Poppy Seed Mini Muffins - they're great!

Avatar  julie 3 years agoReply

looks delicious, I love to bake for my kids. The smile on their face is worth it.

Avatar  Daniela 3 years agoReply

I love your recipe and love Almond flour meal because are so good , and maybe add a bit of sprinkling crystal sugar, for top .

Avatar  Shannon 3 years agoReply

I love cupcakes. I even take them to work in my lunch, but put them in a big tupperware bowl so the frosting stays on.

Avatar  Holly 3 years agoReply

You definitely won't want to lose any of this frosting! Enjoy!

Avatar  Rosie 3 years agoReply

I love these because I like baking with almond flour/meal, esp when combining with fruit. I love the process of baking, and also the end result!!! When you are using ingredients you know are good for you, made with tender loving care, everyone appreciates it!

Avatar  Holly 3 years agoReply

They certainly do, Rosie :) Happy baking!

Avatar  Jenice 3 years agoReply

love your products but have never used your almond meal. Would like to try this recipe. Blueberry season is just starting and these muffins are calling me.

Avatar  Jeffrey 3 years agoReply

I love the look of this recipe but might add a bit of lemon because it pairs well with blueberries.

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