Mascarpone Mini Cupcakes with Strawberry Glaze
Indulge in the irresistible charm of these Mascarpone Mini Cupcakes with Strawberry Glaze, a decadent twist on classic bite-sized treats. Featuring a moist and fluffy batter enriched with creamy mascarpone cheese, these cupcakes boast a rich, velvety texture that melts in your mouth. Topped with a luscious homemade strawberry glaze crafted from fresh or frozen strawberries and a hint of lemon, each bite delivers a perfect balance of sweetness and tangy fruit flavor. With a quick prep time of just 20 minutes and a bake time of 15 minutes, these delightful mini desserts are ideal for parties, afternoon teas, or a simple sweet indulgence. Perfectly portioned to serve 24, they’re as visually stunning as they are delicious—guaranteed to impress your family and friends.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups mascarpone cheese, softened
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.25 cups whole milk
- 1 cups strawberries, fresh or frozen
- 0.5 cups powdered sugar
- 1 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 24-cup mini cupcake pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the mascarpone cheese to the butter mixture and mix until smooth and well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 of the way full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the strawberry glaze. In a small saucepan over medium heat, combine the strawberries and lemon juice. Cook and stir until the strawberries break down and release their juices, about 5-7 minutes.
Strain the strawberry mixture through a fine mesh sieve to remove any seeds and return the strained liquid to the saucepan.
Add the powdered sugar to the strawberry liquid and mix until smooth. Let the glaze cool to room temperature.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before applying the glaze.
Once the cupcakes are cool, drizzle or spoon the strawberry glaze over each cupcake. Allow the glaze to set before serving.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 225.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 857 mg | 18% | |
*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.
