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 FrostingÂ 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
Preheat Oven to 375 Degrees Fahrenheit
Line a 12 muffin tin with muffin liners
In a bowl place the flour, salt and baking powder. Mix
In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes
Add the eggs one at a time and mix well after each addition
Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
Finally add the vanilla extract
Divide de batter between the muffin tins filling them 3/4 of the way
Bake for 16-19 minutes or until springy to the touch
Remove from heat and let the cupcakes cool on a cooling rack
Puree strawberries in a blender or food processor
Strain the mixture to discard the little seeds
Place puree on a heavy saucepan. Let the puree boil and reduce on medium-low until you get about 1/4 cup of puree
Remove from heat and let it cool completely
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
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.
Lastly add about 2 tablespoons of milk or heavy cream and a pinch of salt
Decorate your cupcakes and place in the fridge until ready to serve
You may also like: