Honey Cupcakes With Raspberry Cream Filling & Mascarpone Frosting

18 servings
35 min prep time
1 hr 20 min total time

These cupcakes are Vermont based Carey Nershi's favorite yellow cake recipe and adjusted to incorporate honey. Steeping the hibiscus flowers in the lemon juice gives the frosting a very pretty pale pink color, but you can skip this step and they’ll still be just as tasty.

Ingredients

Cupcakes

2 1/4 cups (264 grams) cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

7 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat softened

1/2 cup sugar

1/3 cup honey

1 teaspoon vanilla extract

2 eggs

1 scant cup buttermilk

1 ounce canola oil

Filling

2/3 cup raspberry jam

1 heaping tablespoon Vermont Creamery Crème Fraîche

Frosting

1/4 cup lemon juice

1 tablespoon dried hibiscus flowers

6 ounces Vermont Creamery Mascarpone room temperature

4 ounces Vermont Creamery Unsalted Cultured Butter - 86% Butterfat softened

2 ounces Vermont Creamery Aged Cheese softened

3 cups powdered sugar

1/4 cup buttermilk powder

1/2 teaspoon vanilla extract

Directions

  • STEP 1

    Heat oven to 325°F. Line muffin pans with 18 cupcake liners.

  • STEP 2

    Sift together flour, baking powder, baking soda, and salt in bowl. In another bowl, beat together butter and sugar until light and fluffy. Beat in vanilla extract, honey, and eggs one at a time. Stir in buttermilk and oil. Sift 1/3 of flour mixture over top of batter; mix in until just combined. Add remaining flour mixture in two more batches.

  • STEP 3

    Divide batter between cupcake liners, filling 2/3-3/4 full. (Do not go over 3/4 full. You may have a little batter leftover.) Bake 13-15 minutes or until they just begin to lightly brown around edges and a toothpick inserted in center comes out clean. Remove from oven and let cool.

  • STEP 4

    When cupcakes are cool, cut out the cores. Combine raspberry jam and crème fraiche in small bowl.  Spoon into each cupcake hole.

  • STEP 5

    Combine lemon juice and 1 tablespoon hibiscus flowers in small bowl. Let steep for 5 minutes, then strain out hibiscus flowers. Measure out 3 tablespoons of lemon juice for the frosting. Discard any leftovers or reserve for another use.

  • STEP 6

    Beat together mascarpone, butter, and cream cheese in large bowl until light and fluffy. Beat in reserved lemon juice and vanilla extract. Beat in powdered sugar and buttermilk powder in batches, until completely combined. If frosting feels a bit soft, add more powdered sugar, 1/4 cup at a time. Transfer frosting to a piping bag and pipe onto cupcakes.

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”