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.
kaciewilliams says
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?
lyuba says
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.
Sadie says
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?
lyuba says
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!!
Wendy says
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!
lyuba says
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://www.willcookforsmiles.com/2015/06/blueberries-and-cream-cake.html )
Hope this helps!!
Laura C. says
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.
lyuba says
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://www.willcookforsmiles.com/2015/02/strawberry-crepes-strawberry-mascarpone-cream.html
Bib says
You could cut a hole in the cupcake and make it so it has a purée center.
LyubaB says
Thanks, Bob! So glad you liked it!
Sashi says
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?
lyuba says
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?)
Sashi says
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!! 🙂
lyuba says
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.
Anna says
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!
lyuba says
Hi Anna! You could try using baking splenda but it might effect the texture and rising a bit. Best of luck!!
Anna says
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 :))
lyuba says
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.