Summer Strawberry Cupcakes are the perfect treat for any berry lover!
Each bite offers a delightful combination of moist, fluffy cake and a rich, creamy topping with a burst of fresh strawberry flavor.
The addition of mascarpone gives the frosting a luxurious texture, while the hint of strawberry extract enhances the berry experience.
Topped with a fresh strawberry and a sprig of mint, these cupcakes are not only delicious but also visually appealing.
They are ideal for summer gatherings, birthday parties, or any occasion that calls for a sweet, fruity indulgence.
Servings: 24
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- measuring cups
- spatula
- Pastry bag with small star tip
- cooling rack
- Paper towels
Ingredients
- 1 package strawberry cake mix 15.25 oz.
- 3 eggs
- ½ cup oil
- 2 packages strawberries 16 oz each
- 2 cups heavy cream
- 1 container mascarpone cheese 8.8 oz
- ½ cup confectioners’ sugar
- 2 tsp strawberry extract
- 2 drops red liquid food coloring
Instructions
- Preheat your oven to 325°F (165°C) and line 24 muffin cups with cupcake liners.
- In a large bowl, mix the cake mix, 1 cup of water, eggs, and oil on low speed for 30 seconds until blended. Increase to medium speed and beat for 2 minutes.
- Evenly distribute the batter among the cupcake liners. Bake for 22-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Reserve 12 whole strawberries. Hull and chop the remaining strawberries until you have ⅔ cup. Drain the chopped strawberries well on paper towels.
- In a mixing bowl, beat the heavy cream, mascarpone, and confectioners’ sugar on medium speed until almost stiff peaks form. Transfer 1 cup of this mixture to a pastry bag fitted with a small star tip and set aside.
- Stir in the strawberry extract, food coloring, and the drained chopped strawberries into the remaining whipped cream mixture. Spread this strawberry whipped cream evenly over the cooled cupcakes.
- Pipe the reserved cream mixture decoratively over the cupcakes. Slice the reserved strawberries in half and place one half on top of each cupcake. Garnish with fresh mint sprigs if desired.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Ensure the chopped strawberries are well-drained to prevent the whipped cream from becoming too watery.
- For a more intense berry flavor, you can add a tablespoon of strawberry jam to the whipped cream mixture.
- If you don’t have a pastry bag, you can use a plastic sandwich bag with a corner snipped off.
- To make the cupcakes extra moist, brush a simple syrup over them before adding the frosting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a colorful twist, use different food colorings to match the theme of your event.
