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Strawberry cupcakes with mascarpone buttercream icing recipe

Strawberry cupcakes with mascarpone buttercream icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

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

IngredientsMakes: 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

MethodPrep: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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The Most Amazing Fresh Strawberry Frosting

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

A luscious fresh strawberry vanilla frosting that&rsquos perfect for cakes, cupcakes, cookie fillings and or when you want a sweet spoon of deliciousness!

This post is being sponsored by my friends at Rodelle Inc. to showcase one of my FAVORITE products from them &ndash Rodelle Vanilla Bean Paste. As always, all opinions my own. Thank you for supporting partnerships with brands I trust and believe in.

I found myself last weekend with some of the most gorgeous strawberries on hand. I mean it was Valentine&rsquos week which meant I had to make my Double Chocolate gourmet dipped strawberries but I wasn&rsquot going to make 2 dozen of them when it&rsquos just the two of us.

Strawberry Cupcakes With Strawberry Buttercream Frosting

Keyword buttercream frosting, cupcake recipes, strawberry cupcakes


Strawberry Cupcake

  • 1 1/4 cups All-Purpose Flour (sifted)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Unsalted Butter (softened)
  • 3/4 cup Granulated White Sugar
  • 1 large Egg
  • 3 large Egg Whites
  • 1/4 cup Strawberry Puree
  • 1/4 cup Whole Milk (room temperature)
  • 3/4 cups Fresh Strawberries (cut into medium dice)

Strawberry Puree

  • 1 1/2 cups Fresh Strawberries (cut into small dice)
  • 1/4 cup Water
  • 1/4 cup Sugar

Strawberry Buttercream Frosting

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Powdered Sugar
  • 1/4 cup Strawberry Puree
  • 1 teaspoon Vanilla Extract (optional)



  • If you are using a stand mixer, combine butter and sugar in the mixer bowl, and beat them with the paddle attachment until creamy, light, and fluffy.
  • You can store the excess puree in an airtight container in the fridge for up to one week or in the freezer for up to two months

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4 thoughts on &ldquoStrawberry Cupcakes with Strawberry Buttercream Frosting&rdquo

Hi chef….
Would love to try Ur recipe for my toddler as he loves strawberrys.could plz share this recipe in grams plz.because my 1cup measure wud b different from yours.plz chef……

Hi! I made this recipe into “cup” measurement as it will be easier. If you have measuring cups at home, you will be fine. Please try using measuring cups. Let me know if you need help.

this is a great recipe, thanks for sharing. curious what do you do with the left over strawberry puree?

The frosting tastes great. I picked it out for it’s simple ingredients, and wasn’t disappointed. I recommend using a high quality butter like Kerrygold. It’s a full-butter recipe, so the better the butter, the better it will taste. It has a subtle strawberry flavor, so if you’re looking for something that’s super strawberry forward , I recommend trying a freeze dried strawberry recipe instead. To other people making the recipe, you can cut the amount of strawberries in half and will still have plenty of puree. Also, if you want your frosting to be more pink but don’t want to use an artificial food coloring, the Suncore Foods Pink Pitaya powder made my frosting bright pink.


You know not all of my recipes are something that I came up with because Of a craving. Sometimes they come about based on the weather that week or the previous week. Sometimes they come about because of a viewer’s suggestion or particular question. Sometimes they don’t come to me at all and I have to reach out to my “Recipe Idea Muse” for inspiration. But this week, this week falls under the I WANT THIS category.

Strawberry Cake along with Strawberry Shortcake or strawberry anything really, is the quintessential taste of summer that I crave where desserts are concerned… especially, special occasions like. oh, sayyyy. my upcoming birthday this Saturday! Now, I’ll be in New York City for the weekend, so if any of you decide to knock out a strawberry cake, you know for a special chef in your life, I would be happy to accept that cake when I return. It doesn't necessarily have to be this recipe, but please go ahead and use this one as your catalyst or inspiration.

With that said, enjoy this easy “All In One” strawberry cake utilizing the freshest most vibrant strawberries of the season. Of course when strawberries aren’t at their peak, like in the winter months, and you are craving strawberry cake… whole frozen berries are your next best option.

The Mascarpone Buttercream Frosting is my way to archive classic “cream cheese frosting” without actually using cream cheese. You can thank Miss Emily Sutton for that little nugget of ingenuity… she does not like cream cheese anything… so mascarpone cheese is my go-to! Lacey doesn’t like pancake syrup, and Lucas LOVES celery. Anyway, enjoy the strawberries and thanks for indulging my birthday inspiration. Cheers and Thank-you! -Chef Scotty

All In One Strawberry Cake


2 1/2 cups pureed fresh or frozen strawberry, reserve 1/2 cup for the frosting

How to Make Strawberry Cupcake Filling

For the filling, I used one of favorite cream fillings. It’s whipped cream with a little cream cheese added and some vanilla extract. Powdered sugar is used both to sweeten the cream and to stabilize it. I often hear people say they reduce the amount of powdered sugar used, but be careful doing that. The cream may not end up being as firm.

I added chopped strawberries to the cream, as well. I LOVE the extra pop of strawberries it gives. It’s a small addition that makes a big difference!

The cupcakes are finished off with the most amazing strawberry frosting! It was declared “the best strawberry frosting I’ve ever had” by all who tasted these cupcakes. So good! It’s made using freeze dried strawberries to give it plenty of strawberry flavor without thinning out the frosting too much from adding a bunch of strawberry puree. If you’d like to go the puree route, you totally can. I have a frosting like that here. But I definitely recommend trying the freeze dried strawberries.

The final cupcake just melts in your mouth! The moist vanilla cupcake, fluffy cream filling with bursts of strawberries and amazing strawberry frosting are a dangerously delicious combination! All who had them totally fell in love and despite my best efforts, I couldn’t resist eating several. These are definitely a new favorite for summer that I know you’ll want to make over and over!

How It&rsquos Made

Strawberry Cupcakes

If you&rsquove never made cupcakes before, start by reading my post on how to make cupcakes.

Start by preheating your oven to 350 F.

In a small bowl, whisk together eggs, sour cream, and vanilla extract until smooth.

Next, in the bowl of a stand mixer (you could also use a regular bowl and a handheld electric mixer), mix flour, baking powder, baking soda, salt, sugar, lemon zest, and butter on high speed until fully combined.

Add wet ingredients into dry ingredients a little bit at a time and mix after each addition until they&rsquore just combined.

Mix in milk, again until just combined.

Using fresh strawberries is the secret to perfect strawberry cupcakes. Finely chop them and add them directly to the batter. The better the berries taste, the better the cupcakes will taste.

Tip: Frozen strawberries have much more moisture than fresh strawberries. I don&rsquot recommend substituting frozen strawberries in this recipe.

Stir in the chopped strawberries by hand. Stirring them in by hand ensures that the mixer doesn&rsquot break up the strawberries. Doing this also helps keep you from accidentally overmixing the batter.

Fill cupcake liners halfway full. These cupcakes rise quite a bit during the bake. If you overfill the liners, they won&rsquot bake up as nicely.

If you aren&rsquot sure how high to fill the liners with batter, try baking a single test cupcake first to see how it rises. Then, adjust the fill level accordingly.

Bake for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Take the hot cupcakes out of the cupcake tin immediately and set them on the counter or a cooling rack to cool to room temperature before frosting.

Strawberry Buttercream

I always love strawberry frosting on my strawberry cupcakes! This recipe includes my strawberry buttercream. It&rsquos the most popular choice as it is an extremely versatile frosting that doesn&rsquot need to be refrigerated.

Begin by beating butter in the bowl of a stand mixer fitted with the paddle attachment until it&rsquos light and fluffy. That typically takes three minutes.

Next, mix in strawberry puree and salt. I make strawberry puree by putting strawberries in a food processor and running it until I get a thick, seedy liquid.

Mix in powdered sugar a little bit at a time.

Finally, spread or pipe on cooled cupcakes.

Strawberry cupcakes with mascarpone buttercream icing recipe - Recipes


In a large bowl, beat cake mix, oil, water and eggs until smooth. Add a little LUCKY LEAF Strawberry Pie Filling at a time, gently stirring to create swirls.

Fill cupcake liners about 2/3 full of batter. Bake 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Add vanilla and 1 tablespoon heavy cream, and beat for 1 minute, adding more cream as needed to reach desired consistency.

Spread frosting onto cool cupcakes.

Garnish with additional strawberries.

For fluffier icing, place your mixing bowl and beaters in the freezer to pre-chill while you are making/baking the cupcakes.

Welcome to cupcake heaven! After you try these, you will never buy a box of cake mix again! These vanilla cupcakes are moist and delicious. Did I mention they are a breeze to make? I used buttermilk in the batter for a tangier, edgier taste.

They pair of perfectly with a homemade strawberry mascarpone frosting. Mascarpone is the Italian version of cream cheese and is has a more delicate, subtle taste with a smoother texture.

The frosting is so delicious that you’ll want to jar them and sell them in the market. The strawberries paired with the mascarpone bring out amazing flavor. The perfect pairing! I make all kinds of desserts for this blog, but this particular recipe was torture for my little girls.

They couldn’t wait for me to take the pictures quickly so they can eat the cupcakes. Both of them kept asking “are you done yet?” Why do you need one more picture?

“Can I have just a taste?” Yikes! those 2 were getting on my nerves. But on the other hand, I don’t blame them.

I hope you can try these delicious Vanilla Cupcakes with Strawberry Mascarpone Frosting at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

Fresh Strawberry Cupcakes

I have loads of strawberry-based desserts on this site and certainly no shortage of variations of strawberry cake and cupcakes. What I love about these though is that they are pretty straight forward with a one-bowl vanilla cupcake base and chunks of strawberries in the batter. There’s plenty of strawberry flavor from the chunks of berries and then they are topped with a delicious strawberry buttercream. These cupcakes are light, moist and full of flavor. I’m so in love!

This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.

There are a few little updates to the method for the cupcake to give you a smoother batter that’s easier to put together, plus a little more chopped strawberry. And then the strawberry buttercream now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. But overall the cupcake is the same. Despite being about 7 years old, it’s still delicious and just as wonderful now as when I originally shared it. Love it!

Prosecco Cupcakes with Strawberry Buttercream Frosting

Written by Amie on Aug 7, 2019 · This post may contain affiliate links · This blog generates income via ads · Find our Privacy Policy here . · 1026 words. · About 6 minutes to read this article.

Name a more classic duo that strawberries and champagne. The combination just brings thoughts of absolute luxury. These Prosecco Cupcakes with Strawberry Buttercream Frosting combine the two classics to make a cupcake that is delightfully sweet, with harmonious flavors. This cupcake recipe uses Prosecco rather than traditional champagne, as a way of cutting costs while still maximizing flavor. As well, fresh strawberries are used to produce the most authentic and real tasting flavor. Luxury can be enjoyed one bite at a time!

Prosecco vs Champagne

If you’re wondering what the difference between Prosecco and Champagne is, it comes down to a few technicalities. Many think that any sparkling wine is considered to be champagne, but true champagne can only comes from the Champagne Province in France. Anything that originates from outside of this area is considered to be a sparkling wine. Prosecco is an Italian variety of sparkling wine. It is made from a specific type of grape, the Glera grape.

Type of Prosecco

Prosecco comes in 3 different forms – spumante, frizzante, and tranquillo. For the purpose of this prosecco cupcake recipe you want to choose either a spumante or a frizzante variety, as the tranquillo variety is actually a ‘still’ variety. I also like to choose a prosecco that is ‘extra-dry’ for these prosecco cupcakes. But here is where it gets confusing – ‘extra-dry’ Processo is actually a semi-sweet variety. Weird huh? Prosecco’s sweetness is categorized by either brut – which is bone-dry, extra-dry – which is a semi-sweet, dry – which is sweet, and demi-sec – which is considered to be a dessert wine and quite sweet. I find using an ‘extra-dry’ variety adds a delicate sweetness to the prosecco cupcakes, without being overwhelming.

Prosecco as a Leavener

Adding prosecco to the cupcake batter actually helps to serve in the leavening process. As the prosecco is sparkling, and therefore full of carbonation, it creates little air pockets in the batter, aiding in the leavening process. This makes for a delightfully airy and light textured cupcake!

How to make Strawberry Buttercream Frosting

To make the fresh strawberry buttercream, start by placing the strawberries into a blender or food processor, and puree until smooth. Transfer the pureed strawberries into a saucepan over medium-high heat. Bring the puree to a boil, then reduce the heat to keep the puree at a simmer. Simmer the puree for about 20 or so minutes. It should reduce by about half and be thickened up a bit. Throw the lemon zest in, then allow the puree to cool completely in the fridge.

Now it’s time to make the strawberry buttercream to top the prosecco cupcakes. Making this should vary too significantly from a typical buttercream. Start by whipping the butter until it is fluffy, doubled in volume, and lightened in color. Add the confectioners sugar, in small batches, until all of it has been incorporated. Next just add in the cooled strawberry puree and the vanilla extract, and beat until completely incorporated!

Watch the video: Strawberry and Mascarpone Filled Cupcakes (May 2022).