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.
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!
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?
2. Avocado Cupcakes with Cream Cheese Frosting
3. Strawberry Cupcakes with Mascarpone Frosting
4. Root Beer Cupcakes With Cream Soda Frosting
Alright, alright…here is the recipe!
Strawberry Cupcakes with Mascarpone Frosting
Ingredients
- Cupcakes:
- 5-6 medium strawberries
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup low fat buttermilk
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Frosting:
- 8 oz Mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- Strawberries for topping diced
Instructions
- Preheat the oven to 350 and line the muffin pan cups with cupcake liners.
- In a large mixing bowl, mash the strawberries with a fork.
- Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated.
- Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined.
- Divide the batter among the muffin cups, filling them 3/4 of the way.
- Bake for 18-20 minutes. Cool completely before frosting.
- 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.
- Once the cupcakes are cooled, frost them and top off with diced strawberries.
Nutrition
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kaciewilliams says
These are my favorite cupcakes to make! I plan on using the recipe for a layer cake for my sons birthday party this weekend. Do you think the frosting will be firm enough? Also, would you know an approximate baking time for 8 inch rounds?
lyuba says
Hi Kacie! I’m so happy to hear that!
This frosting is quite light, so the middle layer of frosting might squeeze out. You can cook some strawberry filling and make that the middle layer and then frost the cake with the frosting all around. Or, you can make cream cheese or buttercream frosting just for the middle. When I made this into a cake, I did the strawberries in the middle.
Are you doubling the recipe? You can double and make it a 3 layer 8-inch cake. I’d say 30-35 minutes but do a toothpick test. If you’re doing the recipe without doubling, the cake layer will be thinner, so start checking sooner, maybe after 22-25 minutes.
Sadie says
I’ve just found this old post and have a question about the frosting. Can it be made a couple of days ahead and then gently stirred when you’re ready to use it? Can you frost the cake or cupcakes the day before serving?
lyuba says
Hi Sadie!
You can definitely frost the cupcakes ahead of time. I personally prefer cupcakes taste just after they are made but I’ve found myself in a time crunch plenty of times, where I had to make them ahead of time. As for making the frosting ahead of time, I’d make it and prepare the piping bag with frosting (may need 2 piping bags). Saran wrap the tip and just refrigerate until ready to use the next day. You should be able to pipe it just fine. It’s not a buttercream, so it won’t get hard, it will stay the same consistency. It’s actually preferred to keep this frosting/ cupcakes refrigerated.
I hope you enjoy them!!
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)?
TIA!
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: https://www.willcookforsmiles.com/2015/06/blueberries-and-cream-cake.html )
Hope this helps!!
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.
lyuba says
Thank you so much, Laura!
I’ve made buttercream frosting with strawberry puree but mascarpone is so much more delicate, it might just curdle on you. I’ve had it break apart just from over-mixing before.
I’ve added strawberry puree to mascarpone here but it was very soft to be frosted: https://www.willcookforsmiles.com/2015/02/strawberry-crepes-strawberry-mascarpone-cream.html
Bib says
You could cut a hole in the cupcake and make it so it has a purée center.
LyubaB says
Thanks, Bob! So glad you liked it!
Sashi says
Hi,
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?)
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.
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.