Mascarpone Cupcakes with Strawberry Glaze
Indulge in the rich, velvety sweetness of Mascarpone Cupcakes with Strawberry Glaze—a dessert that combines delicate, fluffy cupcakes with a luscious burst of fresh fruit flavor. These moist cupcakes are made with creamy mascarpone cheese, giving them an irresistibly smooth texture, while the vibrant strawberry glaze, kissed with a hint of lemon, adds a refreshing tangy-sweet finish. Perfectly balanced and light, these treats are ideal for spring gatherings, bridal showers, or simply elevating your everyday dessert game. With easy-to-follow steps and only 20 minutes of prep time, you’ll have bakery-quality cupcakes ready in no time. Serve them as is, or pair with a dollop of whipped cream for an extra touch of indulgence! Keywords: mascarpone cupcakes, strawberry glaze, easy cupcake recipe, mascarpone dessert, spring dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 0.5 cups mascarpone cheese, softened
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 1.5 cups fresh strawberries, chopped
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the mascarpone cheese and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes cool, prepare the strawberry glaze. In a blender or food processor, puree the chopped strawberries until smooth.
In a medium bowl, whisk together the strawberry puree, powdered sugar, and lemon juice until smooth and glossy.
Once the cupcakes are completely cooled, spoon the strawberry glaze over the top of each one, allowing the glaze to drizzle slightly down the sides.
Let the glaze set for 15-20 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 490.5 g | 178% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 342.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 466 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
