These nearly butter-free cupcakes are light and airy with a subtle fruit flavor, perfect for savoring summer.
By Cinta Farnos
Berry Mascarpone Cupcakes
- Total Time: 40 mins
- Yield: 12 1x
Description
These nearly butter-free cupcakes are light and airy with a subtle fruit flavor, perfect for savoring summer.
Ingredients
Scale
Cupcakes
- 2 eggs
- 140g white sugar
- 120g flour
- 40ml sunflower oil
- 1 tablespoon baking powder
- 50ml milk
- vanilla extract
Frosting
- 200g mascarpone
- 30g butter
- 2 tablespoon mashed berries
- 60g caster sugar
Instructions
- Preheat the oven at 180 degrees. In a bowl, whisk together the eggs with the sugar until white and thick, add the milk, the sunflower oil and the vanilla extract and combine.
- In another bowl, mix the flour with the baking powder and slowly start adding it to the wet ingredients bowl. Whisk together until well combined. Divide the batter among the the cupcake molds and bake for twenty minutes or until golden brown. Let them cool completely before frosting.
- For the frosting, cream together the mascarpone with the room-temperature butter, add the powdered sugar ad blend until there are no lumps. Add the mashed berries and combine until it’s a smooth cream. You can refrigerate until cupcakes are completely cool if you think it is too runny.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
