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My review
Mascarpone Strawberry Cupcakes
laureng
"These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!"
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Ingredients
35 m servings 409 calsOriginal recipe yields 12 servings (1 dozen cupcakes)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with liners.
- Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
- Pour cake mixture into prepared muffin cups.
- Bake in preheated oven until lightly browned, about 20 minutes.
- Place strawberries in a food processor or blender; puree until smooth.
- Stir pureed strawberries and confectioners' sugar together in a bowl.
- Spoon strawberry mixture on top of cupcakes.
Nutrition Facts
Per Serving: 409 calories; 17.9 g fat; 60.1 g carbohydrates; 3.9 g protein; 23 mg cholesterol; 303 mg sodium. Full nutrition
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
5/1/2012
These cupcakes were absolutely delicious! I substitued canola oil for the vegetable oil. For the glaze I used more than 1/2 a cup of strawberries and only about a cup of sugar. I usually don't ...
Most helpful critical review
1/29/2013
These cupcakes were disappointing. I made the cupcake part exactly as the recipe stated. They were fairly moist, but I thought they would be even more moist. They tasted like a normal cupcake to...
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5/1/2012
These cupcakes were absolutely delicious! I substitued canola oil for the vegetable oil. For the glaze I used more than 1/2 a cup of strawberries and only about a cup of sugar. I usually don't ...
5/20/2012
I had some mascarpone left over from another recipie so I gave this recipe a try. The mascarpone really really maked a big difference - Delicious!
1/29/2013
These cupcakes were disappointing. I made the cupcake part exactly as the recipe stated. They were fairly moist, but I thought they would be even more moist. They tasted like a normal cupcake to...
9/11/2012
I thought the cupcake portion of this recipe was delicious. I wasn't impressed with the appearance of the strawberry mixture for the top of the cake. I WOULD make the base again, but would con...
7/26/2012
Made these yesterday in the big cupcake size pan (Texas muffin size?) and they are ALL gone except one which I am slowly picking away at...these are fabulous and very moist - everyone loved!
7/9/2013
These are honestly one of the best cupcakes I have ever had! I never review recipes, but this was so good I had to. They are very moist and at first almost reminded me of an angel food cake type...
9/29/2012
Wasn't sure about these at first..they are sooo moist they almost taste how should I say? Un-done, raw?? But they browned lightly and passed the toothpick test, and look cooked in the middle. N...
7/20/2013
Followed directions and mixed by hand with wooden spoon until well combined. Did not over mix. Filled muffin cups about 3/4 full. They do puff up but go down while cooling. I got about 16 cu...