Orange Strawberry Cupcakes with Mascarpone Icing

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My orange strawberry cupcakes recipe combines oranges and fresh spring strawberries. The cupcakes are super moist and tender. The addition of the creamy mascarpone icing adds a refreshing topping. This lovely sweet treat is sure to please a crowd.

Orange-Strawberry Cupcakes with Mascarpone Icing

Orange Strawberry Cupcakes with Mascarpone Icing Baking Tips:

If using 12 cupcakes pan bake for 18 minutes.

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Can you make ahead?

Fridge: Cupcakes: After cupcakes cools off, place in an airtight container in the fridge for 7 days max. Top with icing before serving.

Icing: Place in an airtight container in the fridge for 7 days max.

Orange-Strawberry Cupcakes with Mascarpone Icing

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Substitution Options:

This recipe works for a small 8 x 8 cake.

what to serve with Orange Strawberry Cupcakes with Mascarpone Icing?

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Recipe:

Orange-Strawberry Cupcakes with Mascarpone Icing

Orange Strawberry Cupcakes with Mascarpone Icing

Kenneth Temple
Orange Strawberry Cupcake with Mascarpone Icing- This recipe combines oranges and fresh spring strawberries. The cupcakes are super moist and tender. The addition of the creamy mascarpone adds a refreshing topping. This lovely sweet treat is sure to please a crowd.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 persons
Calories 510 kcal

Ingredients
  

Orange Strawberry Cupcakes

  • ½ lbs. strawberries washed, trimmed, halved
  • zest of 2 navel oranges
  • juice of 2 navel oranges
  • 1 stick unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups unbleached flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk

Mascarpone Icing

  • 8 oz. mascarpone room temperature
  • 1 cup powder sugar
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • dark chocolate bar garnish

Instructions
 

  • Take strawberries and add to a food processor and blitz for 1 minute. Add to a sauce pan and over medium heat and reduce by half. Store ¼ cup of strawberry sauce. Add orange zest and juice to strawberry sauce and sit to the side.
  • In a large bowl beat butter and sugar together until lemon colored achieved. Add eggs one at a time. Then add vanilla extract. In a bowl mix together flour, baking powder and salt. Alternating add flour and milk, start with flour and end with flour. Fold in strawberry, orange zest and orange juice to mixture. Line a 6 cupcake pan or 12 cupcake pan with muffin liners. Fill up to 2/3 the way and pop in the oven for 18-20 minutes. Remove from oven and let cool.
  • In a bowl mix mascarpone, powder sugar, salt and vanilla together until mixture is blended. Pour in heavy cream and mix in on low. Add to a pastry bag and pipe on top of cooled cupcakes, garnish with shaved chocolate.

Notes

Preheat oven to 350 F.

Nutrition

Serving: 0gCalories: 510kcalCarbohydrates: 62gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 111mgSodium: 373mgPotassium: 138mgFiber: 1gSugar: 43gVitamin A: 933IUVitamin C: 17mgCalcium: 153mgIron: 1mg
Keyword cupcakes
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