Mascarpone Berry Cupcakes
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Mascarpone Berry Cupcakes
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These mascarpone berry cupcakes are fluffy and light, filled with a delicious triple berry sauce, and topped with a creamy and sweet mascarpone frosting.
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Ingredients
For vanilla cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1-½ cups all purpose flour
- 1 teaspoon baking powder
For berry sauce:
- ½ cup raspberries
- ½ cup blueberries
- ½ cup diced strawberries
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For mascarpone frosting:
- 6 tablespoons salted butter softened
- 4 ounces mascarpone cheese softened
- 2-½ cups powdered sugar
- 1 teaspoon pure vanilla extract
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Instructions
For cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Next, add the sugar and whisk to combine.
- Finally, add the flour and baking powder. Whisk just until combined— you don’t want to overmix!
- Divide the batter between the muffin tins, filling each one with ¼ cup of batter.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For berry filling
- Add all of the ingredients, raspberries, blueberries, strawberries, lemon juice, and cornstarch, to a small saucepan set over medium heat.
- Cook, stirring often, for 5-7 minutes or until the berries have broken down and the sauce has thickened.
- Remove the pan from the heat and allow it to cool completely before filling the cupcakes.
For mascarpone frosting
- Add the softened butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute.
- Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla.
- Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.
Assembly
- To assemble the cupcakes, cut a small hole from the center of each cupcake, about the size of a quarter and ¼ inch deep.
- Fill the hole with 1-2 teaspoons of berry filling and then place the cutout piece of cake back on top.
- Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.
- Storage: Store leftover cupcakes in an airtight container in the fridge for up to two days.
Equipments used:
Nutrition Information
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Serving
1g
Calories
322kcal
(16%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
145mg
(6%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 322kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 145mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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