Berry-Filled Vanilla Cupcakes with Mascarpone Frosting

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 20

Cooling Time (cupcakes and berry filling) 25

Total Time 1 10

Servings cupcakes

Calories 420kcal

Author Toni Dash

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