Make The Cupcake

• Preheat oven to 350°F and line a muffin pan with paper liners.
• In a bowl, whisk together the flour, baking powder, and salt and set aside.
• In a seperate bowl using a stand or hand held mixer, beat the butter and sugar together until light and fluffy, 2-3 minutes.
• Add the egg and egg white one at a time to the butter/sugar mixture, beating well after ech addition.
• Add the vanilla extract.
• Using a low speed, add the flour mixture in 3 additions, alternating with the milk, starting and ending with flour. Scrape down bowl as needed.
• Beat on high speed until no traces of flour remain, about 30 seconds. Do not overbeat.
• Divide batter evenly into prepared muffin cups, filing each about 3/4 full.
• Bake until lightly golden and toothpick inserted in center comes out clean 18-20 min.
• Let cupcakes cool in muffin pan for 5 min, then remove them to a cooling rack and let them cool completely. About an hour.
• When your ready to fill the cupcakes take out the Marscapone Cheese to soften a bit.
• Once cooled, using a knife or a frosting tip, gently remove a circle part of the center of the cupcake, making sure you do not go all the way through to the bottom. Set removed part aside.
• Fill cupcake with about 1/4 tsp of lemon curd
• Add the removed cupcake top back onto the cupcake, pressing gently.

Make the Mascarpone Frosting

Recipe from Life, Love & Sugar

• Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl and whisk on high speed unil soft peaks form
• Add the mascarpone cheese and whip until stiff peaks form.
• Pipe or frost your cupcakes.