Name: Strawberry Mascarpone Cupcakes
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 1 1/2 cups flour; 1 tsp baking powder; Salt; 2 tsp vanilla extract; 2 3/4 cups butter, room temperature; 9 egg whites; 2 1/2 cups + 2 tbsp sugar; 1/2 cup sour cream; 2 cups strawberries, chopped; 1 cup heavy cream; 8 oz mascarpone; 1/4 cup powdered sugar; 1/3 cup white chocolate; Food coloring

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Fresh strawberries, luscious mascarpone and sweet white chocolate create an elegant flavor profile that makes these cupcakes irresistible! If you’re on a hunt for a decanted cupcake recipe that isn’t overly sweet this recipe is made for you!

What is Mascarpone?

Mascarpone is made very similarly to cream cheese - cream is brought to boil and mixed with an acid such as lemon juice to make it thicken and curdle creating a cheese with beautiful velvety texture and smooth flavor. This cheese is most famously used in tiramisu - a delicious Italian dessert featuring coffee dipped lady fingers, mascarpone, and cocoa.

How to make strawberry mascarpone cupcakes?

Preheat oven to 350f and line cupcake tins. In a small bowl whisk together flour, baking powder, and 1/2 tsp of salt. In a separate bowl whisk 4 egg whites until stiff peaks form, set aside. In a large bowl cream together 3/4 cup of butter and 1 cup + 2 tbsp of sugar until light and fluffy. Then add 1 tsp vanilla extract and sour cream. Gradually add the flour mixture and mix until smooth. Gently fold in half of the whipped egg whites until mostly combined, then fold in rest of the egg whites and chopped strawberries. Fill each cupcake liner 3/4 full and bake for 22-25 minutes. Cool on a wire rack. Make mascarpone filling by whipping heavy cream with powdered sugar until soft peaks form. In a separate small bowl whisk together mascarpone and 1 tsp vanilla extract. Gently whisk the two together until just combined. Cover and refrigerate. Make Swiss meringue buttercream by bringing 1” of water to boil in a small pot. In a large heat proof bowl whisk together 5 egg whites, 1 1/2 cups of sugar, and a pinch of salt. Place the bowl over the boiling water and lower the heat to medium. Whisk constantly until the temperature reaches 165f. Remove from heat and whisk on high speed until the meringue is at room temperature. Switch to paddle attachment in your kitchen aid to beat in 2 cups of butter 1 tbsp at a time. Keep it on medium high speed until light and fluffy, about 15-20 minutes. Meanwhile melt and cool the white chocolate. Once the buttercream is smooth slowly drizzle in the white chocolate while mixing on medium speed. Add food coloring if desired. Cut a thumb sized hole in the middle of each cupcake and fill it with the mascarpone filling. Then frost the cupcakes with the white chocolate Swiss buttercream.