Mascarpone Strawberry Cupcakes

Mascarpone Strawberry Cupcakes

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  laureng

“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!”

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Adjust Servings

Original recipe yields 1 dozen cupcakes



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

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Reviews (12)

Rate This Recipe


These cupcakes were absolutely delicious! I substitued canola oil for the vegetable oil. For the glaze I used more than 1/2 a cup of strawberries and only about a cup of sugar. I usually don't make recipes from this site that have low ratings, but I am glad I made these. Just a note - if you are using a regular cupcake pan, this recipe will make 18-24 cupcakes, not 12 like it states. I filled my cupcakes up to the top and ended up with a major muffin top. These store well unglazed. I kept them covered on the counter for a few days, and felt they got better a day or two after they were baked. I just kept the glaze in the fridge and used it as needed (which I also felt got better a day or two after it was made). I will definitely make these again, and experiment with different fruit glazes for the topping. Excellent - Five stars!!



I had some mascarpone left over from another recipie so I gave this recipe a try. The mascarpone really really maked a big difference - Delicious!



These cupcakes were disappointing. I made the cupcake part exactly as the recipe stated. They were fairly moist, but I thought they would be even more moist. They tasted like a normal cupcake to me. I don't know if I over-mixed or what. I prefer the ricotta cake recipe on this site, which also uses a box mix.

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Amount Per Serving (12 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Raspberry White Chocolate Buttercream Cupcakes


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Chocolate-Dipped Strawberry Cupcakes