Strawberry Cupcakes with Mascarpone Frosting

I’m sharing my new, unbelievable cupcakes today. It’s Strawberry Cupcakes with Mascarpone Frosting. Perfectly moist and soft strawberry cupcakes topped with light and creamy mascarpone frosting.

Strawberry Cupcakes with Mascarpone Frosting 1 from #cupcakes #strawberry #mascarpone

I’m not even exaggerating, guys! These are the best cupcakes that I’ve ever made. I’ve finally achieved an amazing texture on the cupcakes. Cupcakes have been my  white whale for the longest time. I am still working on the perfect plain vanilla and perfect chocolate cupcake recipe, but as far as fruit cupcakes, I’ve done it!

These cupcakes are just the right amount of soft and moist and they are delicious.

This frosting is my new favorite too. I got some mascarpone cheese about a week ago because I was planning on making a Tiramisu-like dessert. It didn’t work out so I wanted to use it quickly. I added the mascarpone to my whipped frosting recipe and it turned out AMAZING! I don’t know how I didn’t do it before but I am all in now and not going back!

Strawberry Cupcakes with Mascarpone Frosting 4  from #cupcakes #strawberry #mascarpone

Mascarpone Frosting from #frosting #mascarpone

Before I share the recipe, I want to talk to you about something. I wanted to see what my readers thought about my photos…

I’m sure that my regular readers noticed that most of my photos are darker; set on a black background or styled in a life-style setting.  I don’t normally do very light photos or white background. I love those kind of pictures but it is just not me and when I shoot on a white or light background, it seems unnatural to me. I usually redo the photo in a darker setting. (Although, I’m still trying.)

So here is where I want your opinions… Do you like dark setting on my food photos? Does a black, artistic-like picture of the food effect the chances of you making my recipe in any way? Take a look at these cupcakes that I’ve posted in the past and tell me (not judging by the cupcake but only by the photo) which do you like better, darker or lighter?

Cupcakes Collage

1. Red Velvet Oreo Cupcakes

2. Avocado Cupcakes with Cream Cheese Frosting

3. Strawberry Cupcakes with Mascarpone Frosting

4. Root Beer Cupcakes With Cream Soda Frosting

Strawberry Cupcakes with Mascarpone Frosting 3  from #cupcakes #strawberry #mascarpone

Alright, alright…here is the recipe!

Strawberry Cupcakes with Mascarpone Frosting
Serves: 12 cupcakes
  • Cupcakes:
  • 5-6 medium strawberries
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1¾ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Frosting:
  • 8 oz Mascarpone cheese
  • 1 cup of heavy whipping cream
  • 1 tsp vanilla extract
  • ½ cup of powder sugar
  • Strawberries for topping, diced
  1. Preheat the oven to 350 and line the muffin pan cups with cupcake liners.
  2. In a large mixing bowl, mash the strawberries with a fork.
  3. Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated.
  4. Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined.
  5. Divide the batter among the muffin cups, filling them ¾ of the way.
  6. Bake for 18-20 minutes. Cool completely before frosting.
  7. Frosting: (use whisk attachment here) in a bowl of an electric mixer, add the mascarpone cheese, heavy whipping cream and vanilla extract. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Do no walk away, this will be ready fast! Slowly pour in the sugar. Beat on medium-high until soft peaks form and gradually lower the speed, over a couple of seconds.
  8. Once the cupcakes are cooled, frost them and top off with diced strawberries.
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.


Strawberry Cupcakes with Mascarpone Frosting 2  from #cupcakes #strawberry #mascarpone


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Strawberry Cupcakes with Mascarpone Frosting  from #cupcakes #strawberry #mascarpone

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  1. says

    OMG, Lyuba these look fantastic!! I love the texture.

    I am into moody photos, so I really, really like the darker ones. :-) However, I have noticed that more readers will make the recipe if the photos are brighter. I’ve done the research and I’m not wrong. hahaha :)

    • lyuba says

      Thank you, Kate 😉
      That is what I’ve heard and I will be asking my FB fans tonight. I can’t wait to see what they say.

  2. says

    These are so bright and cheery! I cannot get enough strawberries. Personally, I like the darker background, but I don’t like it if that is all a blogger uses (I’m guilty of it at times!) All your photos are lovely, but that is just me! :)

  3. says

    Well, you know how often I comment on your photos — I definitely like the dark. It seems like there is a spotlight on the star of the show. Believe me, I study every food presentation to see how the photo affects how I react to the food. How do you get that effect? If it is a secret forget I asked. I am always trying to learn :-) And on the subject of the cupcakes they look fantastic and I’m sure they taste the same. I don’t particularly like sweet icing so I believe that the mascarpone cheese in the frosting would give it a smoother non sweet taste — am I correct? Whatever you are doing as far as recipes and photos —you are right on the mark as far as I’m concerned.

    • lyuba says

      You are correct! I don’t like very sweet things so I love whipped and this mascarpone frosting because it is light, smooth and just sweet enough.
      Thank you, Marisa!

  4. says

    I have been searching for a strawberry cupcake recipe that actually uses strawberries, as opposed to a strawberry cake mix… thank you!! And I’m partial to the light pictures :)

  5. says

    These cupcakes are right up my alley, Lyuba! And I love that the the frosting is made with mascarpone! :)
    I have always been drawn to lighter, brighter photos & those are the types of food photos I also personally prefer to take. I think the darker ones are maybe more artistic? But it does seem that readers love the lighter, brighter photos. Personally, I love the 1st and the 2nd one above. I know- such a contradictions because one is light and one is darker? Maybe it depends on the recipe?

    • lyuba says

      I am coming to realize that it depends on the photo. Some photos are just meant to be in dark. I did end up asking my FB fans and it seems like the preference is split about half and half and some don’t really care, they will make the recipe if it sounds good :)
      Thank you, Carrie!!

  6. says

    I love how the colors pop off of the dark backgrounds… I would definitely keep with that when it’s possible. And these cupcakes look amazing! And totally LOVE the idea of adding mascarpone for the frosting! YUM!

  7. says

    Gorgeous Lyuba, those cupcakes look amazing! My eye still went straight to the Avocado Cupcake, but I love the dark backgrounds as well. Your photos are always awesome, so keep doing whatever it is that you are doing!! :) I think it works well for you, because the lighting is so good. I’m looking at the images in your sidebar, and you don’t really notice the dark background, because the food” shines”…if that makes any sense. 😉

  8. says

    I’m looking forward to trying the cupcakes.

    Regarding photos: I dislike the black. It looks nice, the food looks awesome, but there’s something a bit un-natural or cold (not inviting) about it.
    Cooking/baking is about home and family and life. None of those things are truly achieved in darkness so I would say, stick with the lighter photos. In those you see something else. Not just the food but the surroundings, maybe it’s more food, but there’s some ‘context’ there.
    Just my opinion, but you asked. :)

    • lyuba says

      I welcome all opinions, Maria! Thank you :)
      Sometime I like to express myself artistically 😉 I think that’s why I mix it up, a little of both.
      I hope you give these cupcakes a try, they really are amazing!

  9. Pat Shannon says

    Personally I like the lighter one. When it’s dark it is like a professional picture=equals Hard to make. The lighter one seems more homey=equals homemade.

  10. says

    You won me over, hands down, with that frosting. Sweetened whipped cream is my favorite frosting and adding mascarpone could do nothing but make me fall even deeper in love. Yum!

  11. says

    These looks delicious! I’ll be sharing them on the blog today. Thanks so much for sharing your recipes at The Inspiration Exchange and always being so supportive! :)

  12. says

    Wow this recipe just sounds amazing Lyuba, the strawberry moist cakey cupcake with the creamy mascarpone topping sounds to die for!

    I love all your photos but when I look at the 4 you posted my eye {and this is personal} is drawn to the avocado one… absolutely love that picture. But all the other ones are great too. I think its just a matter of preferences.

  13. says

    Do you make anything that is not amazing? I mean, seriously! I am going to gain 1000 lbs following you. Your IG posts are going to invalidate my warranty on my phone…too much drooling. Anyway, this is on my list, mascarpone is my FAVORITE! Thanks, saw you on Marvelous Monday Link Party!

  14. Melinda says

    These sound really yummy. I really want to try the frosting. Anyway, I’ve never been to your site until tonight and thought of comment on your question of the dark background. Personally, I love black and dark. However, when looking at the pictures and trying not to think about the yummy cupcakes, I realized I’d be more inclined to make the ones in the light background pictures and I think it’s because the ones with the dark backgrounds make them look more artsy, if that’s word. Too good to eat, more picture perfect. And the ones in the light backgrounds look yummy and like you just want to eat them.

  15. Maria says

    Does the cupcake have a strong strawberry flavor? I’ve been looking for a really good strawberry cake recipe, but most of the ones I’ve found use strawberry jello. I will have to try this one out!

    • lyuba says

      Maria, you can definitely taste the strawberry in the cupcake but it is not as strong as you would use jello, since jello had an enhanced artificial flavoring. The strawberries on top, in these cupcakes, add a great pop of strawberry flavor too!

  16. Anna says

    Hi Lyuba!
    I am curious if I can make these without adding the one cup of sugar? Will the texture become different? I’m on a temporary sugar fast.
    Thank you!

    • lyuba says

      Hi Anna! You could try using baking splenda but it might effect the texture and rising a bit. Best of luck!!

      • Anna says

        Thank you for your kind response, Lyuba!
        There doesn’t seem to be Splenda in Italy. Do you think honey might work?

        Oh, and a quick question. Does olive oil or butter make a cake softer after baking? Thank you :))

        • lyuba says

          I prefer oil in my cupcakes, it seems to make them smoother and more moist. If you are looking to substitute sugar completely, honey is probably not the way to go because it has the same sugar content and your stomach won’t differentiate between sugar, honey or agave nectar. Honey does have a lot more vitamins so it is much more beneficial for you. If you are off sugar, you may have to look into sugar substitutes but if you just don’t want to use granulated sugar, try beating butter (instead of oil) with honey until smooth and then add the remaining ingredients.

  17. Sashi says

    Hi, your frosting looks amazing. Do you use icing or granulated sugar? If its granulated how do u ensure the frosting wont be grainy? Thanks!! :)

    • lyuba says

      Hi Sashi!
      The frosting really is divine! I used granulated sugar and it turned out smooth. Sugar get dissolved in the mixture while beating, I guess, and I never noticed any grainy textures.

  18. Sashi says

    I tried the recipe but my frosting turned out abit runny and was a pale yellowish colour. How do i get it to be like fluffy like yours looks?

    • lyuba says

      Hi Sashi!
      Did you use a whisk attachment when you were making the frosting? I would recommend that. I will add it in the recipe because it’s not clear. I’m sorry I didn’t specify that! I am not sure about the yellowing, could be because it didn’t whip enough, it should get whiter as it fluffs. (Or did you use a hand mixer?)

  19. Laura C. says

    Thank you for a strawberry cupcake recipe that is not made with fake flavors! I am wondering if strawberry puree could be added to the frosting to make it strawberry flavored as well. I make a cream cheese frosting with strawberry puree and it works out great. Do you think that would work with this frosting or would it make it curdle or not whip properly? I’d love to hear your opinion.

  20. Wendy says

    Hi Lyuba,

    These look delicious! I’m wondering if it’s powdered sugar (what’s used to make most icings) or regular sugar in the mascarpone frosting recipe?

    Also, could I use the mascarpone frosting to frost an entire cake (I’m making a cake instead of cupcakes)?


    • lyuba says

      Hi Wendy!
      Yes, it’s powder sugar :) I will specify that in the recipe, thank you!
      I would think that this recipe would made like a 2 layer, 8-inch cake. Not a very big one. but it would depend how big out need it if you want to double the recipe. If you want to frost the cake completely, as in inside and covered from sides to top, there may not be enough frosting. If you just want middle and top, there will be enough. (This is what middle and top will look like: )
      Hope this helps!!


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