Strawberry and Mascarpone Filled Cupcakes Giada
Indulge in the sweet, sophisticated flavors of these Strawberry and Mascarpone Filled Cupcakes, a creation inspired by Giada's touch of elegance. This recipe features fluffy vanilla cupcakes filled with a luxurious mascarpone mixture, delicately infused with finely chopped strawberries for a burst of fruity freshness. Topped with a drizzle of warm strawberry jam, these cupcakes are as visually stunning as they are delicious. Perfect for celebrations or an everyday treat, these moist, creamy delights use simple baking techniques and fresh ingredients for a dessert that feels wonderfully indulgent yet approachable. Bring a bit of Italian-inspired magic to your kitchen with this irresistible recipe that will leave everyone swooning!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 1 cups Mascarpone cheese
- 0.5 cups Powdered sugar
- 0.75 cups Strawberries, finely chopped
- 0.5 cups Heavy cream, chilled
- 0.25 cups Strawberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Smooth the tops with the back of a spoon.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan on a wire rack.
To make the filling, combine mascarpone cheese and powdered sugar in a medium bowl. Mix until smooth. Gently fold in the chopped strawberries and heavy cream until fully incorporated. Chill in the fridge for 10-15 minutes.
Once the cupcakes are cooled, use a small knife or cupcake corer to cut a hole in the center of each cupcake, about 1-inch deep. Reserve the cut-out pieces.
Fill each hole with about 1 tablespoon of the mascarpone-strawberry mixture. Replace the cut-out pieces to cover the filling.
Microwave the strawberry jam for 10-15 seconds until slightly thinned. Using a small spoon, drizzle the jam over the tops of the cupcakes.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
4402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 471.6 g | 171% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 309.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 696 mg | 54% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 926 mg | 20% | |
*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.
