Mascarpone Strawberry Cupcakes Recipes

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MASCARPONE STRAWBERRY CUPCAKES



Mascarpone Strawberry Cupcakes image

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!

Provided by laureng

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package moist white cake mix
1 cup water
1 (8 ounce) container mascarpone cheese
¼ cup vegetable oil
2 egg whites
½ cup frozen strawberries, thawed
2 ½ cups confectioners' sugar

Steps:

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

Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g

STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA



Strawberry and Mascarpone Filled Cupcakes- Giada image

Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis

Provided by Chez Michelle

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 French vanilla cake mix, like Duncan Hines Moist Deluxe French Vanilla cake
1 (8 ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Special equipment: 1 muffin tin, piping bag.
  • Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
  • In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
  • In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Nutrition Facts : Calories 98.4, Sodium 0.8, Carbohydrate 25.1, Fiber 0.2, Sugar 24.2

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE



Mascarpone Mini Cupcakes with Strawberry Glaze image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 8

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Steps:

  • Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
  • In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
  • Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

STRAWBERRY AND MASCARPONE FILLED CUPCAKES



Strawberry and Mascarpone Filled Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Special equipment: 1 muffin tin
  • Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
  • In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
  • In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

STRAWBERRY BALSAMIC FILLED CUPCAKES



Strawberry Balsamic Filled Cupcakes image

Here's a twist on Grandma's strawberry shortcake. This combination of classic and sophisticated flavors is a perfect pairing for the end of any summer meal. Be sure to refrigerate the remaining berry-balsamic reduction to use on toast. -Kate Brown, St. Michael, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size) or angel food cake mix
2 cups fresh strawberries, sliced
1/4 cup sugar
3 tablespoons balsamic vinegar
3/4 teaspoon dried thyme
TOPPING:
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
3/4 cup confectioners' sugar
1 teaspoon vanilla or almond extract

Steps:

  • Prepare and bake cake mix according to package directions for cupcakes. Cool completely., Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely., Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes., To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes., Pipe or dollop topping over cupcakes. Refrigerate until serving.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE



Mascarpone Mini Cupcakes with Strawberry Glaze image

Categories     Cake     Bake     Strawberry

Yield makes 48 mini muffins

Number Of Ingredients 6

8 ounces mascarpone cheese, at room temperature
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
  • In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
  • Meanwhile, purée the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry purée and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE



Mascarpone Cupcakes With Strawberry Glaze image

This is Giada's recipe and they are the lightest cupcakes ever. The glaze is really good because it is not too heavy like most frostings. Very easy to make and addicting to eat! She made them using mini muffin tins but I used the regular sized ones and they came out great

Provided by Ewalla

Categories     Dessert

Time 35m

Yield 18 serving(s)

Number Of Ingredients 7

8 ounces mascarpone cheese, softened (about 1 cup)
2 egg whites
1/4 cup vegetable oil
1 (18 ounce) box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line the tins with paper liners.
  • In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
  • Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

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