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Vanilla Macaron Cupcakes

Light, fluffy vanilla macaron cupcakes with mascarpone frosting. Surprisingly easy to make, yet elegant enough to impress any guest.
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Cook Time 20 minutes
Servings 12 cupcakes

Equipment

  • Oven Preheat to 350°F (175°C)
  • 12-cup muffin tin Line with paper liners
  • Stand mixer or hand mixer
  • Whisk
  • Toothpick

Ingredients
  

Ingredients

  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla bean paste (or pure vanilla extract)
  • 0.5 cup whole milk
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup cold mascarpone cheese
  • 0.75 cup heavy cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zest
  • edible gold dust or flakes optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined – don’t overmix!
  • Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely in the tin before frosting. This prevents the frosting from melting.
  • While the cupcakes are cooling, whip together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is light, fluffy, and pipeable.
  • Once the cupcakes are completely cool, frost them generously with the mascarpone frosting. Sprinkle with lemon zest and edible gold dust (if using).

Notes

Don’t overmix the batter, or your cupcakes will be tough. Make sure your butter and eggs are at room temperature for optimal creaming. Let the cupcakes cool completely before frosting to prevent melting. You can make the cupcake batter and frosting ahead of time and store them separately in the refrigerator. Assemble the cupcakes just before serving. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. They're best enjoyed fresh, but they'll still be delicious the next day! Freeze unfrosted cupcakes individually wrapped in plastic wrap, then place them in a freezer bag. Frost them after thawing.