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Preheat the oven to 175°C (350°F) with top and bottom heat, and line a muffin tin with paper liners.
Place the egg whites in a clean, grease-free bowl and begin beating them with a hand mixer on medium speed. Once the egg whites become foamy, add the lemon juice and salt.
Gradually add the granulated sugar into the foamy egg whites while continuing to beat, until the mixture forms stiff, glossy peaks.
Gently fold the sifted flour and powdered sugar into the egg white mixture until everything is evenly combined. Be careful not to deflate the mixture.
Divide the batter evenly among the 6 muffin cups. The cups should be filled to the top, as the batter does not rise significantly.
Bake the cupcakes in the preheated oven for about 15–18 minutes, until they are lightly golden and spring back when gently pressed. Remove from the oven and let them cool completely.
While the cupcakes are cooling, whip the heavy cream with mascarpone and powdered sugar until stiff peaks form.
Once cooled, top the cupcakes with the whipped mascarpone cream and garnish with fresh fruits like berries.