Apricot Cupcakes with Raspberry Mascarpone Icing

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All Natural Apricot Cupcakes

Originally I was  making this recipe into a semi naked cake, but plans changed.  Instead of hosting Easter Brunch, I get to be a guest.  Apricot cupcakes travel much better than a fancy cake does, so cupcakes it is.

The title of these cupcakes sounds much fancier then they are too make.  The center is just a drained apricot.  Easy peasy,  You can even use a cake mix if you like, I won’t tell anyone.
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Preparation

Line your cupcake tins with paper liners.  Preheat oven to 350 degrees.

You will need – 1 can apricots

Cut the apricots into large chunks, place in colander and let drain.  If you have fresh apricots you can just peel and chop them.  There were only canned apricots available so that is what I am using.
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Cupcake Recipe, Apricot Cupcake, Apricot Raspberry Cupcake, Raspberry Cupcake, Baking Recipe, Spring Cupcakes, Easter Cupcakes, All natural cupcakes, dye free cupcakes

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Make the Cupcake Batter

Go ahead and use a mix if you find it easier.  If you prefer to make your own batter here is my recipe.

2 cups flour

3 tsp baking soda

1/2 tsp salt

1/2 cup butter

1 1/4 cups sugar

3 eggs

1 tsp vanilla

1 cup milk

Mix the butter, add the sugar a little at a time, mixing well after each addition.  Once all three eggs are added, continue to mix until fluffy.

Mix all your dry ingredients in a second bowl.

Now you will incorporate everything into one batter.  Starting with the butter mixture, add bits of the dry ingredients, alternating with milk.  Blend well after each addition.

Add the vanilla.

Place about 1/3 cup of batter in each cupcake paper lined tin, add 2 pieces of the drained apricot, fill with the remaining batter.

Bake for 15 to 20 minutes.  Let cool completely before icing.

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Apricot Raspberry Cupcake close up

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Raspberry Mascarpone Icing

1/2 cup butter

8 oz  (1 cup) mascarpone cheese

4 cups icing sugar

juice from raspberries

raspberries and almonds for garnish

Rinse and drain 1 cup of raspberries.  Puree them in a sieve or cheesecloth to remove the seeds.  Let them drain, toss the seeds in the sieve.   Save the juice.
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Cupcake Recipe, Apricot Cupcake, Apricot Raspberry Cupcake, Raspberry Cupcake, Baking Recipe, Spring Cupcakes, Easter Cupcakes, All natural cupcakes, dye free cupcakes

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Beat the butter until pale yellow, slowly add the icing sugar and beat on low until incorporated (this saves you from having icing sugar dust flying around your kitchen)

Once incorporated add the raspberries.  Add more icing sugar if you want the icing thicker.

Decorate your apricot cupcake, I used a large bag,  fit with a swirl cupcake tip.

Swirl the icing on top of the apricot cupcake.  Add some raspberries for garnish and maybe a couple slices of almond.

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We seem to be so far behind the rest of the world in welcoming Spring.  When it does finally arrive, berries and apricots are the first two fruits to ripen.   They will be fresh for the picking eventually, until then these cupcakes are a sign of flavours to come.

Raspberries are not too sweet a fruit and the mascarpone cheese is mild leaving this cupcake less sweet then many cupcakes are.    These were a hit at our home,  I hope your family loves them as well.

 

 

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18 thoughts on “Apricot Cupcakes with Raspberry Mascarpone Icing

  1. Those look downright amazing! You might have to make these for me when we get our next visit! I love that they aren’t super sweet.

  2. Those cupcakes will be a hit here too Leanna. I love the fact that the icing is made from Mascarpone cheese. That my favorite kinda icing, tangy with a hint of sweetness

  3. These look delicious, what a lovely idea to have the fruit inside.
    Can I just check at what point you add the cheese when making the icing? Do you beat it in with the raspberry?

    1. You add the cheese after the icing sugar and before the raspberries. Thank you I will update the post.

      I appreciate the comment and I hope your family loves them as much as mine did.

  4. Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Like someone in person today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. Pinned and tweeted!

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