Mascarpone Strawberry Cupcakes

Mascarpone Strawberry Cupcakes

13
laureng 0

"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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Ingredients

35 m servings 409 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 12 muffin cups with liners.
  3. Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
  4. Pour cake mixture into prepared muffin cups.
  5. Bake in preheated oven until lightly browned, about 20 minutes.
  6. Place strawberries in a food processor or blender; puree until smooth.
  7. Stir pureed strawberries and confectioners' sugar together in a bowl.
  8. Spoon strawberry mixture on top of cupcakes.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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!

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...

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 con...

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. N...

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...

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 cu...

Could not believe how well they turned out. Prefer a raspberry sauce on top with a little whipped cream. Really does not need too much dressing up because they stand on their own.