Mini Strawberry Marscapone Cupcakes

These were so easy, but still really special. They would be great for any birthday celebration – at school, at work, or at home.

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Mini Strawberry Marscapone Cupcakes
Adapted from Food Network

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained (this is about 5 frozen strawberries)
2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Makes 48 mini cupcakes.

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1 Response to “Mini Strawberry Marscapone Cupcakes”


  1. 1 Chanda July 3, 2009 at 4:42 pm

    Just got these out of the oven and they looked so cute and bite-size, I just had to pop one in my mouth! They are so good – I can’t wait to taste them after I put the icing on. I also made the the chocolate peanut butter torte from Annie’s eats . . . we are visiting a friend in Fort Wayne this weekend and made them for our hosts.


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