Strawberry Cupcakes with Mascarpone Frosting
These soft and fluffy Strawberry Cupcakes with Mascarpone Frosting are pure heaven! Perfectly moist and soft homemade strawberry cupcakes made with real strawberries and topped with light and creamy mascarpone frosting.
To increase the strawberry flavor, drizzle some strawberry sauce over the cupcakes!
Table of Contents
These are some of the best homemade cupcakes that I’ve ever made. These strawberry cupcakes are just the right amount of soft and moist and they are delicious.
What puts them over the top and the combination of the soft and moist strawberry cupcake with the light and fluffy mascarpone frosting. Together, they make a pleasantly light bite. This frosting is not overly sweet and not overly rich. So if you like a light and airy frosting rather than a rich one like buttercream, you should give it a try.
I accidentally discovered this frosting years ago when I added the mascarpone cheese to my whipped frosting recipe and it turned out AMAZING! Mascarpone frosting has a similar texture to whipped cream frosting but more creamy and a little thicker.
Ingredient Notes and Tips
Low Fat Buttermilk – This is the very best option for soft and moist muffins! Scroll down to see some other options that’ll work in a pinch if you can’t happen to find any low fat buttermilk at the store. But note, substitutes never work as well!
Flour – All-purpose flour works best. Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup.
Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to work properly, you need to use them within 6 months of opening the containers.
Eggs – use large eggs and make sure to pull the eggs out of the refrigerator ahead of time and let them sit on the kitchen counter for about 30-45 minutes prior to using.
Mascarpone cheese – mascarpone is a very soft Italian cream cheese that is airy and light. It is often used in desserts like Tiramisu but can be used in many other recipes. Do not substitute! (If you don’t have access to mascarpone, consider making a different frosting.)
Heavy whipping cream – do NOT substitute this ingredient or your frosting will not work. Make sure to keep it cold right until the moment you need it as well.
See recipe card for complete information on ingredients and quantities.
How to Make Strawberry Cupcakes
Preheat the oven to 350°F and line the muffin pan cups with cupcake liners.
In a large mixing bowl, mash the strawberries with a fork (1) and then whisk in sugar, vegetable oil, egg, buttermilk (2) and vanilla. Whisk well until all incorporated (3).
Add flour, baking powder, baking soda and salt. Whisk just until all smooth and combined (4).
Divide the batter among the muffin cups, filling them 2/3 of the way. Do NOT overfill! Bake for 18-20 minutes. Cool completely before frosting.
Once the cupcakes are cooled, frost them and top off with diced strawberries.
PRO TIP: Remember, DO NOT try to frost warm cupcakes or the frosting will melt! Cupcakes should room temperature or colder.
How to Make Mascarpone Frosting
PRO TIP: Use whisk attachment and it’s best if all your ingredient and tools are cold. Do not pull the cold ingredients out of the refrigerator until you are ready to make frosting and pop the mixer bowl and whisk attachment into the freezer for a few minutes.
In a bowl of an electric mixer, add the mascarpone cheese, heavy whipping cream, and vanilla extract. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high.
Do not walk away, this will be ready fast! Once about half way whipped, lower the speed a little and slowly pour in the sugar.
Raise the speed back up and beat on medium-high until soft peaks form and then, gradually lower the speed, over a couple of seconds.
Note: if you’re wondering which piping tips I use, it’s 1M piping tips.
Tips For Success with Strawberry Cupcakes
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes. Pull eggs and buttermilk about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up.
- Use cold ingredients for frosting! Whipped cream can be a little finicky. If the ingredients are not cold and the tools are not clean, dry and cold, the frosting may not set.
- If you want a stronger strawberry flavor, add some strawberry sauce over the top. You can also cut out a small hole in the middle of the baked cupcakes and add a little strawberry sauce in there.
- Again, do NOT try to frost warm cupcakes!
Recipe FAQs
Mascarpone frosting has a similar texture to whipped cream frosting but more creamy and a little thicker. It has a light and airy quality. This frosting is also not too sweet.
It’s always best to store frosted cupcakes in the refrigerator! Store them in an air-tight container like a large food storage container with a lid or in the muffin pan if it came with a lid. Frosted cupcakes should be good for 3-4 days in the refrigerator. You can let them warm up on the counter before serving.
Yes, you can prepare and bake the cupcakes and prepare the frosting 1 day ahead. Keep cupcakes covered air-tight at room temperature and the frosting covered sir-tight in the refrigerator. Frost the cupcakes when you are ready.
You can also freeze unfrosted baked cupcakes for up to 2 months. Make sure to cover them completely air-tight. Thaw overnight in the refrigerator and then, bring to room temperature on the counter before frosting.
More Cupcake Recipes To Try
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Strawberry Cupcakes Recipe with Mascarpone Frosting
Ingredients
Cupcakes:
- 3/4 cup quartered fresh strawberries
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg room temperature
- 1 cup low fat buttermilk room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Frosting:
- 8 oz Mascarpone cheese cold
- 1 cup heavy whipping cream cold
- 1 tsp vanilla extract
- 1/2-1 cup powdered sugar to taste
- Strawberries for topping diced
Instructions
- Preheat the oven to 350°F and line the muffin pan cups with cupcake liners.
- In a large mixing bowl, mash the strawberries with a fork.
- Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated.
- Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined.
- Divide the batter among the muffin cups, filling them 2/3 of the way.
- Bake for 18-20 minutes. Cool completely before frosting.
Mascarpone Frosting:
- PRO TIP: Use whisk attachment and it’s best if all your ingredient and tools are cold. Do not pull the cold ingredients out of the refrigerator until you are ready to make frosting and pop the mixer bowl and whisk attachment into the freezer for a few minutes.
- In a bowl of an electric mixer, add the mascarpone cheese, heavy whipping cream and vanilla extract. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Do no walk away, this will be ready fast!
- When the the frosting is about half way whipped, lower the speed a little and slowly pour in the sugar. Raise the speed again and beat on medium-high until soft peaks form and gradually lower the speed, over a couple of seconds.
- Once the cupcakes are cooled, frost them and top off with diced strawberries.
Notes
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes. Pull eggs and buttermilk about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up.
- Use cold ingredients for frosting! Whipped cream can be a little finicky. If the ingredients are not cold and the tools are not clean, dry and cold, the frosting may not set.
- If you want a stronger strawberry flavor, add some strawberry sauce over the top. You can also cut out a small hole in the middle of the baked cupcakes and add a little strawberry sauce in there.
- It’s always best to store frosted cupcakes in the refrigerator! Store them in an air-tight container like a large food storage container with a lid or in the muffin pan if it came with a lid. Frosted cupcakes should be good for 3-4 days in the refrigerator. You can let them warm up on the counter before serving.
Nutrition
Originally published on Will Cook For Smiles in February 2014.
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Categories:
Cupcake Recipes, Dessert Recipes, Easter Recipes, Mother's Day Recipe Ideas, Strawberry Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I wanted a less sweet frosting for my strawberry cake-turned cupcakes. Google brought up yours . I made it. First time using anything mascarpone. It went well. Yay me. I like the light fluffiness. Maybe go froggy with dash almond and vanilla next time. I do have a decent amount left. Can the frosting be frozen; or have you frozen? how long can it last not? I dislike wasting. I have googled. Still unclear.
Thank you for sharing your baking.:)
Hi there! I’m so glad your first time using mascarpone went well! That light, fluffy texture is exactly what I was hoping for. And a little almond with vanilla next time sounds absolutely delicious!
I wouldn’t recommend freezing the frosting since mascarpone can separate after thawing. However, you can store it in an airtight container in the refrigerator for about 4–5 days. One of my favorite ways to use it is as a fruit dip, it’s so good with strawberries, berries, or even apple slices.
These are my favorite cupcakes to make! I plan on using the recipe for a layer cake for my sons birthday party this weekend. Do you think the frosting will be firm enough? Also, would you know an approximate baking time for 8 inch rounds?
Hi Kacie! I’m so happy to hear that!
This frosting is quite light, so the middle layer of frosting might squeeze out. You can cook some strawberry filling and make that the middle layer and then frost the cake with the frosting all around. Or, you can make cream cheese or buttercream frosting just for the middle. When I made this into a cake, I did the strawberries in the middle.
Are you doubling the recipe? You can double and make it a 3 layer 8-inch cake. I’d say 30-35 minutes but do a toothpick test. If you’re doing the recipe without doubling, the cake layer will be thinner, so start checking sooner, maybe after 22-25 minutes.
I’ve just found this old post and have a question about the frosting. Can it be made a couple of days ahead and then gently stirred when you’re ready to use it? Can you frost the cake or cupcakes the day before serving?
Hi Sadie!
You can definitely frost the cupcakes ahead of time. I personally prefer cupcakes taste just after they are made but I’ve found myself in a time crunch plenty of times, where I had to make them ahead of time. As for making the frosting ahead of time, I’d make it and prepare the piping bag with frosting (may need 2 piping bags). Saran wrap the tip and just refrigerate until ready to use the next day. You should be able to pipe it just fine. It’s not a buttercream, so it won’t get hard, it will stay the same consistency. It’s actually preferred to keep this frosting/ cupcakes refrigerated.
I hope you enjoy them!!
Hi Lyuba,
These look delicious! I’m wondering if it’s powdered sugar (what’s used to make most icings) or regular sugar in the mascarpone frosting recipe?
Also, could I use the mascarpone frosting to frost an entire cake (I’m making a cake instead of cupcakes)?
TIA!
Hi Wendy!
Yes, it’s powder sugar 🙂 I will specify that in the recipe, thank you!
I would think that this recipe would made like a 2 layer, 8-inch cake. Not a very big one. but it would depend how big out need it if you want to double the recipe. If you want to frost the cake completely, as in inside and covered from sides to top, there may not be enough frosting. If you just want middle and top, there will be enough. (This is what middle and top will look like: https://gesundheitsreport2.org/2015/06/blueberries-and-cream-cake.html%3C/a%3E )
Hope this helps!!
Thank you for a strawberry cupcake recipe that is not made with fake flavors! I am wondering if strawberry puree could be added to the frosting to make it strawberry flavored as well. I make a cream cheese frosting with strawberry puree and it works out great. Do you think that would work with this frosting or would it make it curdle or not whip properly? I’d love to hear your opinion.
Thank you so much, Laura!
I’ve made buttercream frosting with strawberry puree but mascarpone is so much more delicate, it might just curdle on you. I’ve had it break apart just from over-mixing before.
I’ve added strawberry puree to mascarpone here but it was very soft to be frosted: https://gesundheitsreport2.org/2015/02/strawberry-crepes-strawberry-mascarpone-cream.html%3C/a%3E%3C/p%3E
You could cut a hole in the cupcake and make it so it has a purée center.
Thanks, Bob! So glad you liked it!
Hi,
I tried the recipe but my frosting turned out abit runny and was a pale yellowish colour. How do i get it to be like fluffy like yours looks?
Hi Sashi!
Did you use a whisk attachment when you were making the frosting? I would recommend that. I will add it in the recipe because it’s not clear. I’m sorry I didn’t specify that! I am not sure about the yellowing, could be because it didn’t whip enough, it should get whiter as it fluffs. (Or did you use a hand mixer?)
Hi, your frosting looks amazing. Do you use icing or granulated sugar? If its granulated how do u ensure the frosting wont be grainy? Thanks!! 🙂
Hi Sashi!
The frosting really is divine! I used granulated sugar and it turned out smooth. Sugar get dissolved in the mixture while beating, I guess, and I never noticed any grainy textures.
Hi Lyuba!
I am curious if I can make these without adding the one cup of sugar? Will the texture become different? I’m on a temporary sugar fast.
Thank you!
Hi Anna! You could try using baking splenda but it might effect the texture and rising a bit. Best of luck!!
Thank you for your kind response, Lyuba!
There doesn’t seem to be Splenda in Italy. Do you think honey might work?
Oh, and a quick question. Does olive oil or butter make a cake softer after baking? Thank you :))
I prefer oil in my cupcakes, it seems to make them smoother and more moist. If you are looking to substitute sugar completely, honey is probably not the way to go because it has the same sugar content and your stomach won’t differentiate between sugar, honey or agave nectar. Honey does have a lot more vitamins so it is much more beneficial for you. If you are off sugar, you may have to look into sugar substitutes but if you just don’t want to use granulated sugar, try beating butter (instead of oil) with honey until smooth and then add the remaining ingredients.
Does the cupcake have a strong strawberry flavor? I’ve been looking for a really good strawberry cake recipe, but most of the ones I’ve found use strawberry jello. I will have to try this one out!
Maria, you can definitely taste the strawberry in the cupcake but it is not as strong as you would use jello, since jello had an enhanced artificial flavoring. The strawberries on top, in these cupcakes, add a great pop of strawberry flavor too!
These sound delicious!! I love strawberry and the mascarpone frosting looks tasty!
It’s going to be ending of mine day, but before end I am reading this great paragraph to increase my experience.
These sound really yummy. I really want to try the frosting. Anyway, I’ve never been to your site until tonight and thought of comment on your question of the dark background. Personally, I love black and dark. However, when looking at the pictures and trying not to think about the yummy cupcakes, I realized I’d be more inclined to make the ones in the light background pictures and I think it’s because the ones with the dark backgrounds make them look more artsy, if that’s word. Too good to eat, more picture perfect. And the ones in the light backgrounds look yummy and like you just want to eat them.
Do you make anything that is not amazing? I mean, seriously! I am going to gain 1000 lbs following you. Your IG posts are going to invalidate my warranty on my phone…too much drooling. Anyway, this is on my list, mascarpone is my FAVORITE! Thanks, saw you on Marvelous Monday Link Party!
Haha, thank is so sweet, Rach!! Thanks a million 🙂
Lyuba, you are amazing. I NEED one.
Wow this recipe just sounds amazing Lyuba, the strawberry moist cakey cupcake with the creamy mascarpone topping sounds to die for!
I love all your photos but when I look at the 4 you posted my eye {and this is personal} is drawn to the avocado one… absolutely love that picture. But all the other ones are great too. I think its just a matter of preferences.
These looks delicious! I’ll be sharing them on the blog today. Thanks so much for sharing your recipes at The Inspiration Exchange and always being so supportive! 🙂
You won me over, hands down, with that frosting. Sweetened whipped cream is my favorite frosting and adding mascarpone could do nothing but make me fall even deeper in love. Yum!
It’s truly and awesome frosting! Thank you, Jelli!
Personally I like the lighter one. When it’s dark it is like a professional picture=equals Hard to make. The lighter one seems more homey=equals homemade.
That’s a great point, Pat. I haven’t even though of it that way.
Thank you!
These cupcakes are just ridiculous Lyuba. Sooo pretty! And against that black backdrop – just stunning! Pinned!
Thank you, thank you, Trish!! You are so sweet 🙂
These cupcakes are so pretty! Love all the fresh strawberries in them!
Thank you so much, Laura!
I’m looking forward to trying the cupcakes.
Regarding photos: I dislike the black. It looks nice, the food looks awesome, but there’s something a bit un-natural or cold (not inviting) about it.
Cooking/baking is about home and family and life. None of those things are truly achieved in darkness so I would say, stick with the lighter photos. In those you see something else. Not just the food but the surroundings, maybe it’s more food, but there’s some ‘context’ there.
Just my opinion, but you asked. 🙂
I welcome all opinions, Maria! Thank you 🙂
Sometime I like to express myself artistically 😉 I think that’s why I mix it up, a little of both.
I hope you give these cupcakes a try, they really are amazing!
All of your cupcakes look amazing…I find it hard to believe they haven’t ALL been delicious!! These ones are so pretty, too…I love the stopped strawberries on top of that icing. Yummm!
Thank you, Cathy! They really were all delicious, it’s hard to choose a favorite 🙂
Gorgeous Lyuba, those cupcakes look amazing! My eye still went straight to the Avocado Cupcake, but I love the dark backgrounds as well. Your photos are always awesome, so keep doing whatever it is that you are doing!! 🙂 I think it works well for you, because the lighting is so good. I’m looking at the images in your sidebar, and you don’t really notice the dark background, because the food” shines”…if that makes any sense. 😉
You are so sweet, Lisa! Thank you!!
(It makes total sense! I love to make food the star of the photo 🙂 )
Ah, there’s those gorgeous cupcakes!!!! I am a huge lover of Tiramisu-which is exactly what these remind me of also! Mascarpone is the best!
Thank you so much, Tanya! 🙂
I love how the colors pop off of the dark backgrounds… I would definitely keep with that when it’s possible. And these cupcakes look amazing! And totally LOVE the idea of adding mascarpone for the frosting! YUM!
Thank you so much, Chris!!
These cupcakes are right up my alley, Lyuba! And I love that the the frosting is made with mascarpone! 🙂
I have always been drawn to lighter, brighter photos & those are the types of food photos I also personally prefer to take. I think the darker ones are maybe more artistic? But it does seem that readers love the lighter, brighter photos. Personally, I love the 1st and the 2nd one above. I know- such a contradictions because one is light and one is darker? Maybe it depends on the recipe?
I am coming to realize that it depends on the photo. Some photos are just meant to be in dark. I did end up asking my FB fans and it seems like the preference is split about half and half and some don’t really care, they will make the recipe if it sounds good 🙂
Thank you, Carrie!!
I have been searching for a strawberry cupcake recipe that actually uses strawberries, as opposed to a strawberry cake mix… thank you!! And I’m partial to the light pictures 🙂
I am happy to help, Jennifer! Thank you!
Why hello there, my delicious little friends. Wowza – these look beautiful Lyuba! Pinned! xo
Thank you so much, Claire 🙂
Well, you know how often I comment on your photos — I definitely like the dark. It seems like there is a spotlight on the star of the show. Believe me, I study every food presentation to see how the photo affects how I react to the food. How do you get that effect? If it is a secret forget I asked. I am always trying to learn 🙂 And on the subject of the cupcakes they look fantastic and I’m sure they taste the same. I don’t particularly like sweet icing so I believe that the mascarpone cheese in the frosting would give it a smoother non sweet taste — am I correct? Whatever you are doing as far as recipes and photos —you are right on the mark as far as I’m concerned.
You are correct! I don’t like very sweet things so I love whipped and this mascarpone frosting because it is light, smooth and just sweet enough.
Thank you, Marisa!
These are so bright and cheery! I cannot get enough strawberries. Personally, I like the darker background, but I don’t like it if that is all a blogger uses (I’m guilty of it at times!) All your photos are lovely, but that is just me! 🙂
Thank you so much, Mary!
These cupcakes are AMAZING! Marscapone makes everything better! I agree with Kate. Love the darker photos but it seems readers love the light ones.
It sure does, Nancy!
Thank you!
OMG, Lyuba these look fantastic!! I love the texture.
I am into moody photos, so I really, really like the darker ones. 🙂 However, I have noticed that more readers will make the recipe if the photos are brighter. I’ve done the research and I’m not wrong. hahaha 🙂
Thank you, Kate 😉
That is what I’ve heard and I will be asking my FB fans tonight. I can’t wait to see what they say.