Ingredients for Mascarpone Cupcakes With Strawberry Glaze
- 8 ounces (225g) mascarpone cheese
- 3 large egg whites
- 1/4 cup (60ml) vegetable oil
- White Cake Mix
- 1/2 cup (120ml) water
- Frozen Strawberries
- 2 cups (240g) powdered sugar
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How to Make Mascarpone Cupcakes With Strawberry Glaze
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine 8 ounces (225g) mascarpone cheese, 3 large egg whites, and 1/4 cup (60ml) vegetable oil.
- Using a hand mixer, beat ingredients until light, fluffy, and creamy (about 3-5 minutes).
- Add 1 box (15.25 ounces or 432g) of your favorite vanilla cake mix and 1/2 cup (120ml) water. Mix on low speed until just combined, then beat on medium speed for 3 minutes.
- Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, puree 1 cup (150g) fresh strawberries in a blender or food processor until smooth.
- In a medium bowl, whisk together 2 cups (240g) powdered sugar and the strawberry puree until smooth and pourable. Add 1-2 tablespoons of milk or lemon juice if needed to adjust consistency.
- Once cupcakes are completely cool, drizzle or frost with the strawberry glaze.
- Let the glaze set for a few minutes before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
128g
Fat
4g
Carbs
13g