*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 make recipes from this site that have low ratings but I am glad I made these. Just a note - if you are using a regular cupcake pan this recipe will make 18-24 cupcakes not 12 like it states. I filled my cupcakes up to the top and ended up with a major muffin top. These store well unglazed. I kept them covered on the counter for a few days and felt they got better a day or two after they were baked. I just kept the glaze in the fridge and used it as needed (which I also felt got better a day or two after it was made). I will definitely make these again and experiment with different fruit glazes for the topping. Excellent - Five stars!!
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 me. I don't know if I over-mixed or what. I prefer the ricotta cake recipe on this site which also uses a box mix.
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 consider other types of icings/frosting.
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. Nice crumb. Literally melt in your mouth. Hubby liked them. They are better the next day. I have not iced them yet...not sure what would be best on top. They almost don't need anything on top. Powdered sugar? Just a fresh berry? Not sure. Would make these again.
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 texture. The glaze is runny and a bit messy but that's what glazes are supposed to do. I chilled my glaze while the cupcakes cooled in order to make it a little bit easier to work with. I also added a little strawberry slice to the top of each cupcake for a little decoration. Give these a try! They are wonderful!
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 cupcakes. I filled 1 cup measuring cup to the top with frozen strawberries because they settle once thawed. I only used 1 and 1/2 cups of conf. sugar. This was sweet enough for us. I spooned 2 to 3 spoons of the puree over each cupcake. The cupcakes were plenty moist and light. We enjoyed very much and will definitely make again.
These cupcakes were INCREDIBLE! They were so moist and flavorful; the mascarpone really makes a creamy cupcake. The only reason I didn't give it five stars was because of the glaze. The flavor of it was nice don't get me wrong. But it just made the cupcakes look kinda sloppy. A nice idea in theory but didn't execute well. I will DEFINTELY be using this cupcake recipe again perhaps with a strawberry frosting. A chocolate hazelnut frosting would also pair nicely with this cupcake.
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