Recipe by laureng
"These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!"
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1 (18.25 ounce) package
moist white cake mix
1 (8 ounce) container
frozen strawberries, thawed
2 1/2 cups
These cupcakes were absolutely delicious! I substitued canola oil for the vegetable oil. For the glaze I used more than 1/2 a cup of strawberries and only about a cup of sugar. I usually don't make recipes from this site that have low ratings, but I am glad I made these. Just a note - if you are using a regular cupcake pan, this recipe will make 18-24 cupcakes, not 12 like it states. I filled my cupcakes up to the top and ended up with a major muffin top. These store well unglazed. I kept them covered on the counter for a few days, and felt they got better a day or two after they were baked. I just kept the glaze in the fridge and used it as needed (which I also felt got better a day or two after it was made). I will definitely make these again, and experiment with different fruit glazes for the topping. Excellent - Five stars!!
These cupcakes were disappointing. I made the cupcake part exactly as the recipe stated. They were fairly moist, but I thought they would be even more moist. They tasted like a normal cupcake to me. I don't know if I over-mixed or what. I prefer the ricotta cake recipe on this site, which also uses a box mix.
I had some mascarpone left over from another recipie so I gave this recipe a try. The mascarpone really really maked a big difference - Delicious!
I thought the cupcake portion of this recipe was delicious. I wasn't impressed with the appearance of the strawberry mixture for the top of the cake. I WOULD make the base again, but would consider other types of icings/frosting.
Made these yesterday in the big cupcake size pan (Texas muffin size?) and they are ALL gone except one which I am slowly picking away at...these are fabulous and very moist - everyone loved!
Wasn't sure about these at first..they are sooo moist they almost taste how should I say? Un-done, raw?? But they browned lightly and passed the toothpick test, and look cooked in the middle. Nice crumb. Literally melt in your mouth. Hubby liked them. They are better the next day. I have not iced them yet...not sure what would be best on top. They almost don't need anything on top. Powdered sugar? Just a fresh berry? Not sure. Would make these again.
These are honestly one of the best cupcakes I have ever had! I never review recipes, but this was so good I had to. They are very moist and at first almost reminded me of an angel food cake type texture. The glaze is runny and a bit messy, but that's what glazes are supposed to do. I chilled my glaze while the cupcakes cooled in order to make it a little bit easier to work with. I also added a little strawberry slice to the top of each cupcake for a little decoration. Give these a try! They are wonderful!
Followed directions and mixed by hand with wooden spoon until well combined. Did not over mix. Filled muffin cups about 3/4 full. They do puff up but go down while cooling. I got about 16 cupcakes. I filled 1 cup measuring cup to the top with frozen strawberries because they settle once thawed. I only used 1 and 1/2 cups of conf. sugar. This was sweet enough for us. I spooned 2 to 3 spoons of the puree over each cupcake. The cupcakes were plenty moist and light. We enjoyed very much and will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mascarpone Strawberry Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 161
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