Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
48 mini muffins
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
48 mini muffins
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Mini Carrot Cupcakes

Recipe courtesy of Food Network Kitchen

Mini Carrot-Apple Cupcakes

Recipe courtesy of Giada De Laurentiis

Red Velvet Mini Cupcakes

Recipe courtesy of Food Network Kitchen

Chocolate Cupcakes With Meringue Frosting

Recipe courtesy of Food Network Kitchen

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Devil's Food Cupcakes with Chocolate Icing

Recipe courtesy of Ellie Krieger

Coconut Sugar Carrot-Banana Cupcakes with Coconut Sugar Meringue Frosting

Recipe courtesy of Shauna Sever

Mini Carrot Cakes with Cream Cheese Glaze

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories