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
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!
lyuba says
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!
Kristen Duke says
These sound delicious!! I love strawberry and the mascarpone frosting looks tasty!
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Melinda says
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.
Rach @ EazyPeazyMealz says
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!
lyuba says
Haha, thank is so sweet, Rach!! Thanks a million 🙂
Beth @ The First Year Blog says
Lyuba, you are amazing. I NEED one.
Krista @ Joyful Healthy Eats says
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.
jenn says
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! 🙂
Jelli says
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!
lyuba says
It’s truly and awesome frosting! Thank you, Jelli!
Pat Shannon says
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.
lyuba says
That’s a great point, Pat. I haven’t even though of it that way.
Thank you!
Trish - Mom On Timeout says
These cupcakes are just ridiculous Lyuba. Sooo pretty! And against that black backdrop – just stunning! Pinned!
lyuba says
Thank you, thank you, Trish!! You are so sweet 🙂
Laura Dembowski says
These cupcakes are so pretty! Love all the fresh strawberries in them!
lyuba says
Thank you so much, Laura!