Strawberry and Mascarpone Filled Cupcakes

Show: Episode:

Picture of Strawberry and Mascarpone Filled Cupcakes Recipe Photo: Strawberry and Mascarpone Filled Cupcakes Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 118 Reviews
Total Time:
1 hr 25 min
Prep
30 min
Inactive
30 min
Cook
25 min
Yield:
12 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
  • 1 (8-ounce) container mascarpone cheese, chilled
  • 1/2 cup thawed and drained frozen strawberries
  • 1/4 cup sugar, plus 1/2 cup
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 118 reviews

  • on April 22, 2013

    Flag

    This recipe was good when I followed the recipe the first time I made it. However I made a few adjustments to make it more to my taste. I used fresh strawberries because the filling was a little too runny when I used frozen strawberries. And I also used about 14 oz of mascarpone cheese to help thicken it a little more. And I used plain white cupcake mix and made them fun colors like blue and pink and I also used homemade buttercream frosting. It really made a big difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 07, 2013

    Flag

    This is a five star recipe with a minor modification. After making this once as written, the second time I followed LeeLee1985's advice. 1. Use fresh strawberries 2. use an immersion blender to puree the strawberries, sugar and lemon juice 3. fold the strawberry mixture into the mascarpone. The filling came out perfectly smooth. This cupcake is delicious and impressive!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 24, 2013

    Flag

    I love these!! I have found an easier way for the filling. I use fresh strawberries instead of the frozen kind...just seems to be less watery once blended. I take those, the sugar and the lemon juice and basically puree that together. I then take it and at alittle bit at a time, fold that into the mascarpone cheese. It will not curdle and tastes great with the fresh strawberries. Everyone always requests for these cupcakes, but next time I may use a buttercream frosting, but hey either way these are incredible!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.