Strawberry cupcakes with mascarpone buttercream icing

    45 min

    Gorgeous strawberry cupcakes, full of real berry goodness and topped with a delicious mascarpone buttercream icing. Perfect for a summer party.


    London, England, UK
    10 people made this

    Makes: 12 cupcakes

    • 200g butter
    • 200g caster sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 200g self raising flour
    • 90g strawberry gelatine powder
    • 250g frozen strawberries
    • Icing
    • 125g mascarpone
    • 125g butter
    • 500g icing sugar
    • 1 teaspoon vanilla extract
    • chopped fresh strawberries and pecans for garnish

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180C /Gas 4.
    2. Combine butter and sugar in the bowl of an electric mixer and mix on high speed until very light and fluffy, at least 5 minutes.
    3. Break eggs into a small bowl. Add vanilla extract and whisk together.
    4. Add the egg mixture to the butter and sugar mixture a very little bit at a time blending well after each addition.
    5. Combine flour and gelatine in a bowl and blend together.
    6. Pour frozen strawberries into a food processor or blender and puree strawberries.
    7. By hand gently fold in the flour mixture and pureed strawberries into the butter mixture. Fold in just until combined; don't overwork the mixture. Spoon into muffin size cupcake cases.
    8. Bake until lightly browned and a toothpick or cake tester inserted in the centre comes out clean. Mine took 25 minutes.
    9. For the icing combine mascarpone, butter, icing sugar and vanilla and beat until smooth.
    10. Top cooled cupcakes with icing. Garnish with fresh chopped strawberries and pecans.

    See it on my blog

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