Best 5 Mascarpone Cupcakes With Strawberry Glaze Recipes

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Indulge in the delightful symphony of flavors and textures presented by mascarpone cupcakes topped with a luscious strawberry glaze. These cupcakes are a harmonious blend of creamy mascarpone and fluffy vanilla cake, resulting in a delicate and moist crumb. The strawberry glaze adds a burst of sweet and tangy flavor, perfectly complementing the richness of the mascarpone. This tantalizing treat is perfect for any occasion, whether it's a birthday celebration, a special brunch, or simply a moment of indulgence.

The recipe section of this article offers three variations of this delectable dessert: classic mascarpone cupcakes with strawberry glaze, chocolate mascarpone cupcakes with chocolate glaze, and lemon mascarpone cupcakes with lemon glaze. Each variation boasts its own unique flavor profile, ensuring that there's a perfect cupcake for every palate. The detailed instructions and step-by-step guide make the baking process approachable even for novice bakers. So, prepare your apron and embark on a culinary journey to create these heavenly mascarpone cupcakes, guaranteed to leave a lasting impression on your taste buds.

Here are our top 5 tried and tested recipes!

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.

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.

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

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.

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

Tips:

  • Use room temperature ingredients for best results.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
  • Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cupcakes.
  • Allow the cupcakes to cool completely before frosting them.
  • If you are using a stand mixer, be sure to use the paddle attachment. The whisk attachment will not cream the butter and sugar together properly.
  • If you do not have a stand mixer, you can cream the butter and sugar together by hand with a wooden spoon.
  • If you are using a hand mixer, be sure to use the beaters on low speed. Using the beaters on high speed can cause the butter and sugar to splatter.
  • If you do not have a piping bag, you can use a zip-top bag with the corner snipped off to frost the cupcakes.

Conclusion:

These mascarpone cupcakes with strawberry glaze are a delicious and easy-to-make treat. They are perfect for any occasion, from birthdays to baby showers to tea parties. The cupcakes are light and fluffy, with a rich and creamy mascarpone frosting. The strawberry glaze adds a sweet and tangy flavor that perfectly complements the cupcakes. If you are looking for a delicious and impressive cupcake recipe, give these mascarpone cupcakes with strawberry glaze a try.

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