Blueberry Mascarpone Cupcakes with Mascarpone Cream Frosting

• 2 cups flour, all-purpose sifted
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons vanilla extract
• 8 ounces mascarpone cheese softened
• 2 large egg whites
• 4 tablespoons canola oil or any vegetable oil
• 3/4 cup milk, low-fat
• 2 cups blueberries fresh
• 1 cup heavy whipping cream
• 8 ounce mascarpone cheese room temperature
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice or as needed to reach desired consistancy
• 1 teaspoon lemon zest freshly grated

1. Preheat oven to 350F (180C).
2. Coat 24-muffin cups with cooking spray, grease with butter or line with papper cups.
3. In a medium bowl, whisk together flour, sugar, brown sugar and baking powder.
4. Set aside.
5. Add fresh blueberries into another large bowl with an electric mixer, and mash them with a potato masher or fork.
6. Add Mascarpone cheese, egg whites, vegetable oil, vanilla, milk into bowl with mashed blueberries, and stir until well mixed.
7. Beat in dry ingredients with electric mixer on lowest setting.
8. Scrap down the sides and the bottom once or twice.
9. Fill cupcakes 23 full, bake in preheated oven for 28 to 32 minutes.
10. Transfer cupcakes in pans on wire rack, allow to cool in pan for about 10 minutes.
11. Remove from the tin and let cool completely on wire rack.
12. Then make the frosting:
13. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form, avoid over beating cream.
14. In another bowl, whisk together Mascarpone cheese, powdered sugar, lemon juice and zest as needed until smooth.
15. Gently fold whipped cream into cheese mixture until well mixed.
16. Frost cooled cupcakes and serve.

flour, sugar, brown sugar, baking powder, vanilla, mascarpone cheese, egg whites, canola oil, milk, blueberries fresh, heavy whipping cream, mascarpone cheese, powdered sugar, lemon juice, lemon zest freshly

Taken from recipeland.com/recipe/v/blueberry-mascarpone-cupcakes-m-52360 (may not work)