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.
maria says
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. 🙂
lyuba says
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!
Cathy@LemonTreeDwelling says
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!
lyuba says
Thank you, Cathy! They really were all delicious, it’s hard to choose a favorite 🙂
Lisa @ Cooking with Curls says
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. 😉
lyuba says
You are so sweet, Lisa! Thank you!!
(It makes total sense! I love to make food the star of the photo 🙂 )
Tanya Schroeder says
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!
lyuba says
Thank you so much, Tanya! 🙂
Chris @ Shared Appetite says
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!
lyuba says
Thank you so much, Chris!!
Carrie @Frugal Foodie Mama says
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?
lyuba says
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!!
Jennifer says
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 🙂
lyuba says
I am happy to help, Jennifer! Thank you!
Claire @ A Little Claireification says
Why hello there, my delicious little friends. Wowza – these look beautiful Lyuba! Pinned! xo
lyuba says
Thank you so much, Claire 🙂
Marisa Franca says
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.
lyuba says
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!
Mary Frances says
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! 🙂
lyuba says
Thank you so much, Mary!
Nancy P.@thebittersideofsweet says
These cupcakes are AMAZING! Marscapone makes everything better! I agree with Kate. Love the darker photos but it seems readers love the light ones.
lyuba says
It sure does, Nancy!
Thank you!
Kate@Diethood says
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 🙂
lyuba says
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.