Preheat oven to 325ºF. Prepare 12 muffin cups with paper liners.
In a medium bowl whisk the eggs, vanilla, honey, yogurt and melted cooled butter. Set aside. In a large bowl combine the almond flour/meal, flour, sugar, baking soda, baking powder and salt. Pour wet ingredients into dry and stir together. Gently fold blueberries into the batter and divide evenly into prepared muffin cups.
Bake in a 325°F oven for 18 to 20 minutes or until a toothpick inserted into center of a cupcake comes out clean. Allow to cool in 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.
Best eaten the day they're made, but leftover cupcakes can be stored in an airtight container in the refrigerator for up to two days. 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
- 1/2 Tbsp vanilla bean paste or vanilla extract
- Pinch of salt
- 2 Tbsp lemon curd
- 1/2 cup mascarpone cheese
In a large bowl whip the cream, sugar, vanilla and a pinch of salt with electric mixer until it has soft peaks. Add lemon curd and mascarpone cheese and beat until well combined, about two more minutes. Keep chilled and chill frosted cupcakes until serving.
Makes 12 cupcakes
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