Strawberry and Mascarpone Filled Cupcakes

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These are some of the best cupcakes I've ever had. Take THAT, Cupcake Wars! :- Seriously, thank you Giada...even though I think I'd rate this one medium difficulty instead of lead-pipe-cinch easy.
Definitely a keeper.

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These are a staple at our house during berry season. I do make a few changes, but the recipe is absolutely wonderful. I use powdered sugar instead of granulated sugar in the strawberry filling and I leave out the lemon juice. I also use white cake because I think it has a prettier contrast to the pink filling.

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These cupcakes were devine. Although I have to agree with Mrs K+4 about the filling. I had some trouble with the filling as well, turned out very runny, so I popped it in the freezer for a little bit and that took care of the issue temporarily. Next time I will definately squeeze and drain the heck out the strawberries and may be buy two tubs of mascarpone to add some more to make it slightly thicker if it turns out to be too runny again. Other then that, my family, friends and neighbors loved them, and I loved the compliments :

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The flavor was great! I froze the mascarpone for about 30 minutes before preparing the filling. It was beautiful! However, when it came to the icing, it is the most horrific thing to work with. It recommends heating it in the microwave b/c it hardens quickly. I'm not sure about the duration of cooling quickly according to most, but pouring it on ONE cupcake quickly, is a bit too fast for me! It was extremely frustrating.

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I am rating this recipe so that I can help out those folks with issues with the filling. I use Mascarpone and thawed drained strawberries and it broke and ran everywhere! Tasted great but still broke, no amount of processing fixed the problem. Prepped a second batch, again BROKE! So here is the solution I came up with:
I threw the broken filling in the blender and let it go on high for 3-5 mins, it started to blend finally. Until I realized the mascarpone was too warm. Threw the blender jar in the fridge and another container of mascarpone in the freezer. After 10 mins I took the very cold mascarpone out of teh freezer and prepared the filling as written. It was perfect and fluffy and fillable. After 30 mins I re-blended the filling I had placed in the fridge, the one that had broken and it too finished perfectly. The issue is temperature, and while my mascarpone initally was by no means warm...it just needs to very very cold.

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Yummy!! just made these this morning and my son said they were 'absolutely gorgeous!' I did'nt make the icing though, I just topped them off with some Betty Crocker Vanilla Buttercream Frosting and a fresh strawberry!

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Wow!! We had so much fun making them and they were so good!! I was so happy to find everything needed at my local grocery store too!

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I didn't use this frosting, so I can't say how it tasted or turned out, but the filling was delicious! and loved the french vanilla cake mix. Thank you.

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Wow! these cupcakes were fantastic. They had great flavor, and I would encourage making them. I can admit, I had some troubles with the filling, but they were still amazing! The one thing I would recommend is spreading the top coat of "frosting" with a butter knife. I put it on there as told, but it didn't look very presentable. Also, the topping hardens fast! If you want to put sprinkles or other desired toppings, then I would suggest you do that the second after the topping is spread on. Other than that, the cupcakes were extraordinary. I will defiantly be making them again sometime soon.

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These cupcakes are amazing. My family devoured them quickly and begged foe more.