Strawberry Cupcakes with Mascarpone Frosting

The recipe Strawberry Cupcakes with Mascarpone Frosting could satisfy your American craving in roughly 45 minutes. This recipe serves 12 and costs $1.69 per serving. One portion of this dish contains roughly 6g of protein, 27g of fat, and a total of 429 calories. A mixture of baking powder, salt, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a rather inexpensive side dish. It will be a hit at your Mother's Day event. 5790 people have tried and liked this recipe. It is brought to you by Will Cook for Smiles. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 61%. Strawberry Cupcakes With Mascarpone Frosting, Chocolate Strawberry Cupcakes with Mascarpone Frosting, and Riesling Cupcakes with Pear Mascarpone Frosting (Gluten-Free Cupcakes) are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

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: 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.

 

Step by step:

1. 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.

2. Add sugar, vegetable oil, egg, buttermilk and vanilla.

3. Whisk well until all incorporated.

4. Add flour, baking powder, baking soda and salt.

5. Whisk until all smooth and combined. Divide the batter among the muffin cups, filling them 3/4 of the way.

6. Bake for 18-20 minutes. Cool completely before frosting.Frosting: 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 Information:

covered percent of daily need