Mascarpone Mini Cupcakes With Strawberry Glaze

Total Time
Prep 10 mins
Cook 20 mins

If you decide to make regular sized cupcakes, increase bake time by 5 minutes.

Ingredients Nutrition


  1. Preheat the oven to 350*F.
  2. Line 4 mini muffin tins (48 mini muffin molds) with paper liners.
  3. In a large bowl, combine the mascarpone, egg whites, & vegetable oil.
  4. Using a hand mixer, beat the ingredients until combined and creamy.
  5. Add the cake mix and 1 cup water and mix until smooth.
  6. Fill the muffin liners to just below the rim and bake until puffed and golden, 18-20 minutes.
  7. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
  8. Meanwhile, puree the strawberries in a blender or food processor.
  9. Place the confectioners sugar in a medium bowl.
  10. Pour in the strawberry puree and whisk until smooth.
  11. Dip the tops of the cooled cupcakes into the strawberry glaze.
  12. Let the cupcakes sit for a few minutes for the glaze to firm up.
  13. Serve and enjoy the compliments.
Most Helpful

These are great cupcakes, and I can't wait to make them again! They are so simple! I used yellow cake mix since that was all I had, and I had some fresh strawberries. The fresh strawberries may have thrown off the ratio with the powdered sugar, because it was still too thin for the cupcakes. I tried adding corn starch, but it still did not thicken. Either way - they were delish! (And I plan to use my extra glaze on some crepes. Mmmm!)

Cookin' Kiki June 04, 2011