Strawberry Cupcakes Recipe with Mascarpone Frosting

5 from 5 votes

These homemade strawberry cupcakes are perfectly moist and soft strawberry cupcakes topped with light and creamy mascarpone frosting.

Prep Time15

Cook Time20

Cool time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: 14-15 cupcakes

Calories: 320kcal

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.

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.

TIPS For Best Results:

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.