Vanilla Cupcakes with Strawberry Mascarpone Frosting
Welcome to cupcake heaven! After you try these, you will never buy a box of cake mix again! These vanilla cupcakes are moist and delicious. Did I mention they are a breeze to make? I used buttermilk in the batter for a tangier, edgier taste.
They pair of perfectly with a homemade strawberry mascarpone frosting. Mascarpone is the Italian version of cream cheese and is has a more delicate, subtle taste with a smoother texture.
The frosting is so delicious that you’ll want to jar them and sell them in the market. The strawberries paired with the mascarpone bring out amazing flavor. The perfect pairing! I make all kinds of desserts for this blog, but this particular recipe was torture for my little girls.
They couldn’t wait for me to take the pictures quickly so they can eat the cupcakes. Both of them kept asking “are you done yet?” Why do you need one more picture?
“Can I have just a taste?” Yikes! those 2 were getting on my nerves. But on the other hand, I don’t blame them.
I hope you can try these delicious Vanilla Cupcakes with Strawberry Mascarpone Frosting at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Stick Butter at room temperature
- 1/2 Cup + 2 Tablespoons of sugar
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla
- 2 Eggs
- 4 Cups Strawberries
- 2 sticks butter softened
- 8 ounces mascarpone cheese softened
- 3 - 3 1/2 cups confectioners’ sugar
- 2-3 Tablespoons heavy cream or milk
- Pinch of Salt
- 1/4 Cup Strawberry Syrup
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Preheat Oven to 375 Degrees Fahrenheit
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Line a 12 muffin tin with muffin liners
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In a bowl place the flour, salt and baking powder. Mix
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In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes
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Add the eggs one at a time and mix well after each addition
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Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
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Finally add the vanilla extract
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Divide de batter between the muffin tins filling them 3/4 of the way
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Bake for 16-19 minutes or until springy to the touch
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Remove from heat and let the cupcakes cool on a cooling rack
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Puree strawberries in a blender or food processor
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Strain the mixture to discard the little seeds
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Place puree on a heavy saucepan. Let the puree boil and reduce on medium-low until you get about 1/4 cup of puree
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Remove from heat and let it cool completely
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In a mixer place the mascarpone cheese and butter together. Cream on high speed for 3-4 minutes. Scrape the sides and bottom with a spatula
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Add 1 cup of confectioners sugar and 1 tablespoon of strawberry puree. Beating well for 1-2 minutes. Repeat this step until all the sugar is added in.
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Lastly add about 2 tablespoons of milk or heavy cream and a pinch of salt
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Decorate your cupcakes and place in the fridge until ready to serve
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Peanut Butter & Jelly Cupcakes
These are SO CUTE! I love the idea of using Buttermilk in the recipe! I bet they are so moist this way!
Thanks so much Wendi! Using buttermilk gives them so much flavor!
What lovely cupcakes! When you say strawberry syrup, are you referring to something like the ice cream topping?
Thank you Mary! The strawberry syrup recipe is in the recipe section. It’s just reduced strawberry puree
Those look so delicious! And so pretty, too!
Thanks so much Sarah!
Just gorgeous! love the mascaporne frosting – how interesting! I love being a part of this campaign – it’s so rewarding. 🙂
Thanks so much Jessica!!
I wish I could reach into my screen and taste your amazing looking cupcakes!! Thanks for the recipe, will be trying it out
Thank you Taty!! you are the sweetest!
These are outstanding! Turned out perfectly and directions were spot on. Got lots of compliments. Thanks so much for the recipe.
You’re welcome Lynn! thanks for your feedback
Hi! Can i sub strawberry jam instead of puree?
Yes! just add less sugar to the frosting