Strawberry Filled Cupcakes with Mascarpone Buttercream Frosting

5 from 1 vote

Strawberry Filled Cupcakes with Mascarpone Buttercream Frosting

These heavenly Strawberry Filled Cupcakes are topped with a velvety Mascarpone Buttercream Frosting and truly taste like strawberries and cream!

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American

Keyword: cupcake, mascarpone, strawberry

Servings:

Calories: 474kcal

Ingredients

Cupcake Sponge

180 g cake flour or all-purpose (1½ cup)
1½ tsp. baking powder
¼ tsp. salt
112 g unsalted butter softened (½ cup)
200 g granulated sugar or caster sugar (1 cup)
1 medium-sized egg room temperature
1 tsp. vanilla extract
160 mL milk semi-skimmed or whole (⅔ cup)

Strawberry Filling

250 g fresh strawberries washed, hulled and diced
2 tbsp. granulated sugar
1½ tsp. cornstarch dissolved in 1 tbsp. cold water

Mascarpone Buttercream Frosting

250 g mascarpone cheese
112 g unsalted butter softened (½ cup)
250 g icing sugar or powdered sugar (2 cups, sifted)
1-2 tbsp. heavy cream or milk
6 fresh strawberries washed and halved
20 g white chocolate (optional)

Instructions

Cupcake Sponge

Preheat oven to 175°C (350F) and line a cupcake/muffin pan with 12 cupcake liners.
Sift and mix the dry ingredients (flour, baking powder, and salt) in a medium-sized bowl and set aside.
In a large mixing bowl of a stand mixer fitted with the paddle attachment, place butter and sugar and beat on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
Add the egg and vanilla extract and mix for 1-2 minutes until combined.
Add the dry ingredients in two additions, alternating with the milk, and mix on low speed until just combined. Do not overmix.
Divide the batter between 12 cupcake liners, filling ¾ of the way. Do not overfill.
Bake for 18-22 minutes or until a skewer inserted into the center comes out clean. While the sponge is baking, prepare the filling.
Transfer to a wire rack and let the cupcake sponge cool completely. In the meantime, prepare the frosting.

Strawberry Filling

Wash, hull and dice fresh strawberries. Place in a medium-sized saucepan on medium heat and add sugar and cornstarch (1½ tsp. cornstrach dissolved in 1 tbsp. cold water).
Bring to a simmer and once the strawberry are softened, mash them slightly using a fork or potato masher to release juice.
Simmer for 4-5 minutes and remove from heat. Transfer to a glass bowl and place in refrigerator until ready to use.

Mascarpone Buttercream Frosting

Place mascarpone and cubed softened butter in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high for 30 seconds or so until combined.
Slowly add sifted powdered sugar and mix on low speed until combined. If the mixture is too thick, add 1-2 tbsp. heavy cream until its of pipeable consistency.
Transfer mascarpone-buttercream frosting to refrigerator until ready to use.

Assembly

Once the cupcakes have cooled, core/cut out a small cone-shaped circle from the center of each cupcake sponge. You can use the back of a large piping tip to do this, but be careful not to cut all the way to the bottom.
Fill each core with 1-2 tsp. of cooled strawberry filling and top with some of the cut out sponge to seal the top.
Transfer mascarpone-buttercream frosting to a piping bag fitted with a large star tip (or any tip of your choice) and frost the cupcakes. Top with halved strawberries and white chocolate shavings as desired.
Store frosted cupcakes in refrigerator until ready to serve.

Nutrition