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1
Preheat oven to 350 degrees F.
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2
Line 2 cupcake pans with 12 paper muffin cups each.
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3
Sift together the flour and baking powder and stir in the polenta and salt.
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4
In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy.
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5
With the mixer running add the egg yolks, 1 at a time.
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6
Beat in the milk, vanilla, and lemon zest.
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7
With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated.
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8
In a clean, dry bowl whip the egg whites until soft peaks form.
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9
Add a pinch of sugar while the whites are mixing.
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10
Add half of the whites to the mixture and beat with the paddle.
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11
Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.
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12
Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.
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13
Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center.
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14
Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes.
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15
Cool the cupcakes completely to room temperature before frosting.
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16
Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined.
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17
Ice the cupcakes and decorate with the berries.
