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    Home » Recipes » Desserts (Baked) » Berry-Filled Vanilla Cupcakes with Best Mascarpone Frosting

    LAST UPDATED: September 28, 2023 • FIRST PUBLISHED: August 18, 2023 By Toni Dash 8 Comments

    Berry-Filled Vanilla Cupcakes with Best Mascarpone Frosting

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    berry filled vanilla cupcakes with mascarpone frosting

    Get ready to wow your taste buds with these amazing Berry-Filled Vanilla Cupcakes topped with dreamy Mascarpone Frosting! Moist and fluffy vanilla cupcakes, oozing with a burst of real berry goodness in every bite. 

    berry filled vanilla cupcakes with mascarpone frosting
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    berry filled vanilla cupcakes with mascarpone frosting

    These cupcakes are basically a party in your mouth – easy to make and impossible to resist. Whether you’re treating yourself or impressing your crew, these cupcakes are the real deal, bringing bakery-level joy right to your kitchen. They taste like summer any time of the year.

    These cupcakes are like a hug for your taste buds – they’re simple enough to whip up without stress, but the flavor? Absolutely next level. Treat yourself after a long day or show off your baking skills to friends and family – these cupcakes are a one-way ticket to dessert paradise!

    Jump to:
    • Recipe Ingredients Notes
    • How to Make
    • Variations
    • How to Store
    • More Recipes You’ll Love!
    • Recipe

    Recipe Ingredients Notes

    For the Vanilla Cupcakes 

    vanilla cupcakes labelled ingredients

    Whole milk. This keeps the vanilla cupcakes moist and tender. The fat in the milk helps this.

    Vegetable oil. Also adds moisture to the cupcakes

    Eggs. Use two large eggs.

    All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. We use Bob’s Red Mill gluten-free 1-to-1 baking mix for gluten-free baking.

    Baking powder. This is the rising agent for the cupcakes.

    For the Berry Filling

    berry filling labelled ingredients

    Raspberries. Use fully ripe berries, rinses and patted dry. You’ll use 1/2 cup.

    Blueberries. Sort the fresh blueberries to remove any blemished or shriveled berries. Rinse and pat dry. You’ll need 1/2 cup.

    Strawberries. Use fully ripe juicy strawberries. Do not use any berries with white or green portions as they will be hard and not as flavorful. Rinse, pat dry and chop the berries to make 1/2 cup.

    Lemon juice. This brightens the flavor of the berries. We recommend fresh lemon juice but bottled real lemon juice can be substituted. Do not use reconstituted lemon juice.

    Cornstarch. This will thicken the berry mixture.

    For the Vanilla Mascarpone Frosting

    mascarpone frosting labelled ingredients

    Unsalted butter. You’ll need 6 tablespoons unsalted butter that has been softened before starting the frosting recipe.

    Mascarpone cheese. This has a consistency very similar to cream cheese but with twice the fat content so it’s rich and spreadable. It adds a slightly sweet, tangy flavor to the frosting. Be sure it’s softened before starting the recipe. You’ll use 4 ounces.

    Powdered sugar. Also called confectioners sugar is a key ingredient in buttercream type frosting. Sift the sugar before using if it has any lumps.

    Vanilla extract. Gives a light vanilla flavor.

    vanilla cupcakes mascarpone frosting side with bite out

    How to Make

    STEP 1. Preparation

    Preheat the oven to 350F degrees and line 12 muffin cavities with paper baking liners. 

    STEP 2. Make the batter

    In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. 

    Add the sugar and whisk to combine. Add the flour and baking powder. Whisk just until combined – do not overmix! 

    Divide the batter evenly between the prepared muffin cavities, filling each one with ¼ cup of batter. 

    vanilla cupcakes recipe steps 1-4

    STEP 3. Bake and Cool Cupcakes

    Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

    Transfer the cupcakes to a wire cooling rack and allow them to cool completely before frosting. 

    STEP 4. Make the Berry Filling

     Combine all of the ingredients (raspberries, blueberries, strawberries, lemon juice, and cornstarch) in a small saucepan over medium heat. 

    Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened. Using a silicone spatula or potato masher can help break down the berries if needed during cooking.

    Remove the pan from the heat and allow it to cool completely before filling the cupcakes. 

    vanilla cupcakes recipe steps 5-8

    STEP 5. Make the Vanilla Mascarpone Frosting

    Combine the softened butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined— about 1 minute. 

    Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla extract. 

    Turn the mixer to medium speed and beat until the frosting is light and fluffy— about 2 minutes. 

    Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D. 

    STEP 6. Assemble

    Cut a small hole from the center of each cupcake from the top (about the size of quarter and ¼” deep). Reserve the cut out cake; it will be added back to the cupcake.

    Fill the hole with 1-2 teaspoons of cooled berry filling and then place the cut out piece of cake back on top. 

    Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired. 

    vanilla cupcakes mascarpone frosting close up

    Variations

    Substituting frozen berries. We’ve used fresh berries but frozen thawed berries can also be substituted for the berry filling.

    Cream cheese instead of mascarpone. If you cannot find mascarpone cheese, full fat cream cheese can be substituted.

    vanilla cupcakes mascarpone frosting on wire rack

    How to Store

    Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days.

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    Recipe

    vanilla cupcakes mascarpone frosting crop

    Berry-Filled Vanilla Cupcakes with Mascarpone Frosting

    Soft vanilla cupcakes with fresh homemade berry filling and topped with a vanilla mascarpone frosting are a delicious dessert treat any time of the year.
    5 from 52 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time (cupcakes and berry filling): 25 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 cupcakes
    Calories: 420kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Vanilla Cupcakes

    • ½ cup whole milk
    • ½ cup vegetable oil
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 cup granulated sugar
    • 1 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 teaspoon baking powder

    Berry Filling

    • ½ cup raspberries rinsed and patted dry
    • ½ cup blueberries rinsed and patted dry
    • ½ cup diced strawberries
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch

    Vanilla Mascarpone Frosting

    • 6 tablespoons unsalted butter softened
    • 4 ounces mascarpone cheese softened
    • 2 ½ cups powdered sugar sifted if any lumps
    • 1 teaspoon pure vanilla extract

    Instructions

    Vanilla Cupcakes

    • Preheat the oven to 350F and line 12 muffin cavities with paper baking liners.
    • In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
      ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons pure vanilla extract
    • Add the sugar and whisk to combine.
      1 cup granulated sugar
    • Add the flour and baking powder. Whisk just until combined— don’t overmix!
      1 ½ cups all purpose flour, 1 teaspoon baking powder
    • Divide the batter evenly between the prepared muffin cavities, filling each one with ¼ cup of batter.
    • Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Transfer the cupcakes to a wire cooling rack and allow them to cool completely before frosting.

    Berry Filling

    • Add all of the ingredients to a small saucepan set over medium heat.
      ½ cup raspberries, ½ cup blueberries, ½ cup diced strawberries, 1 tablespoon lemon juice, 1 teaspoon cornstarch
    • Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened.
    • Remove the pan from the heat and allow it to cool completely before filling the cupcakes. NOTE: it will continue to thicken as it cools.

    Vanilla Mascarpone Frosting

    • Add the softened butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined— about 1 minute.
      6 tablespoons unsalted butter, 4 ounces mascarpone cheese
    • Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla extract.
      2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
    • Turn the mixer to medium speed and beat until the frosting is light and fluffy— about 2 minutes.
    • Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.

    Assembling the cupcakes

    • To assemble the cupcakes, cut a small hole from the center of each cupcake (about the size of quarter and ¼” deep). Keep the removed cake piece removed; it will be added back to the cupcake.
    • Fill the hole with 1-2 teaspoons of berry filling and then place the cut out piece of cake back on top.
    • Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.

    Notes

    Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days

    Nutrition

    Calories: 420kcal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 22mg | Potassium: 103mg | Fiber: 1g | Sugar: 43g | Vitamin A: 369IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Olivia says

      August 21, 2023 at 6:21 pm

      5 stars
      Wow! My family and I loved these cupcakes! They turned out perfectly and were super easy to make, thank you for the recipe.

      Reply
    2. Kristyn says

      August 18, 2023 at 3:32 pm

      5 stars
      Love getting a big bite of the berry in the middle! And, the mascarpone frosting is to die for!! I want to add it on all my desserts!

      Reply
    3. Andie says

      August 18, 2023 at 12:39 pm

      5 stars
      It was embarrassing how fast my family gobbled these up! They were a HUGE hit, and we will definitely be making them again. Thank you for a fabulous recipe.

      Reply
    4. Sisley says

      August 18, 2023 at 8:33 am

      5 stars
      Absolutely delicious! The mascarpone frosting is just so moreish.

      Reply
    5. Sam says

      August 18, 2023 at 8:26 am

      5 stars
      Absolutely delicious; thank you for this fantastic recipe!

      Reply
    6. Kathleen says

      August 18, 2023 at 8:15 am

      5 stars
      These are so bright, light and refreshing. A perfect summertime cupcake.

      Reply
    7. Grace says

      August 18, 2023 at 8:01 am

      5 stars
      Soft, moist and flavorful. My prescholler loved these and wants me to pack these cupcakes for her school snack everyday 🙂

      Reply
    8. Kristen says

      August 18, 2023 at 7:55 am

      5 stars
      These cupcakes turned out wonderful! And the frosting really took them over the top.

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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