Photo: Strawberry and Mascarpone Filled Cupcakes Recipe
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.
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By rtarkett
on April 22, 2013
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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.
By Betty_B
Flushing, NY
on April 07, 2013
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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!
By LeeLee1985
on February 24, 2013
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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!!
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