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white chocolate and mascarpone strawberry cupcakes
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5 from 5 votes

Strawberry filled Cupcakes with White Chocolate Mascarpone Frosting

Strawberry filled Cupcakes with White Chocolate Mascarpone Frosting are a delicious, fresh, summery dessert. This recipe is made with white vanilla cupcakes that use only egg whites, tart strawberry filling, a light and creamy white chocolate and mascarpone frosting, and fresh strawberries on top.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, European
Keyword: cupcakes, egg whites, mascarpone, strawberry, whipped ganache, white chocolate
Servings: 10 cupcakes
Calories: 382kcal
Author: Dea Kepic


White Chocolate Mascarpone Whipped Ganache

  • 250 g heavy cream
  • 110 g white chocolate chips or chopped
  • 130 g mascarpone cold
  • half vanilla pod or 1 tsp vanilla exctract

White Cupcakes

  • 40 g oil
  • 30 g butter melted
  • 100 g sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 125 ml milk
  • 170 g flour all purpose
  • 1/2 tsp baking powder
  • 70 g egg whites about 2 eggs

Strawberry Filling

  • 110 g strawberries fresh or frozen
  • 1-3 tbsp sugar *
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 130 g fresh strawberries chopped to small pieces


  • 5 fresh strawberries halved


White Chocolate Mascarpone Whipped Ganache

  • Split the vanilla bean lenghtwise and scrape the vanilla seeds out.
  • Bring half of the heavy cream (125 g), vanilla seeds and the vanilla pod to a simmer.
  • Place your white chocolate into a bowl. Pour the hot cream through a sieve onto the chocolate and leave for 1 minute. Discard the vanilla pod*.
  • After 1 minute, stir the chocolate and the cream together until you get a homogenous, shiny ganache. Add the other half of the cream and mix well, ideally with an immersion blender.
  • Put the ganache in the fridge to cool and make the cupcakes meanwhile.

White Cupcakes

  • Preheat the oven to 180°C (350 degrees F) and line a muffin tray with 10 cupcake liners.
  • In a bowl, mix together the oil, melted butter, half of the sugar (50g), salt and vanilla.
  • Combine the flour with baking powder.
  • Add the flour and milk to the mixture and stir just until well combined, with no dry flour spots. Don't over-mix as that creates gluten and tough cupcakes.
  • In another bowl, mix the egg-whites on low speed until bubbles start to appear. Then increase the speed to medium-high and start adding the other half of the sugar (50 g) tablespoon by tablespoon, mixing well between each addition. Stop when the egg whites reach stiff peaks that hold its shape.
  • Take 1/3 of the egg whites and mix it with the cupcake batter.
  • Add the rest of the egg whites and gently fold them into the batter with a spatula to keep as much air as possible.
  • Distribute the batter to 10 cupcake liners and bake for 17-20 minutes. Check if the cupcakes are done by inserting a toothpick (or a knife) into the center of the cupcake, if the toothpick comes out clean with no wet batter on, it's done.
  • Take the cupcakes out of the oven and let them cool.

Strawberry Filling

  • Heat up your fresh or frozen strawberries (110g) until they are soft.
  • Puree them with an immersion blender or in a blender. Return to a meduim heat.
  • Mix the sugar and cornstarch together with a teaspoon of water and add the mixture to the strawberry puree.
  • Boil the mixture for 1 minute, until it thickens a bit, string constantly. Remove from the heat and let it cool down.
  • When the puree is at room temperature, add in the chopped strawberries and gently stir so that they are well distributed.


  • Core the cupcakes with a cupcake corer/apple corer, or make a hole in the center (about 2 cm wide) with a knife or a spoon. You want the holes pretty deep but be careful not to pierce through the bottom of the cupcake.
  • Fill the cupcake centers with the strawberry filling, helping yourself with a little spoon or a piping bag.
  • Take the white chocolate ganache out of the fridge and add in the mascarpone. Mix with an electric mixer on medium speed until they are well combined with no lumps and holding its shape. The frosting should not be over-mixed as it can split. Mix just for a minute or two, until the cream is fluffy and holding its shape.
  • Put the frosting into a piping bag or a ziplock bag fitted with a big open star nozzle and pipe on the cupcake in a circle motions.*
  • Decorate with the strawberry halves and cherry blossoms or whatever you like!


  • The cupcakes are on a less sweet side. If you prefer sweeter desserts, add more sugar to the strawberry filling or the mascarpone frosting.
  • In the strawberry filling, use as much sugar as you'd like, depending on the sweetness of your strawberries and your sweet taste.
  • Decorate the cupcakes however you like. If you don't have a big open star nozzle (Wilton 1M), use what you have. 
  • Alternatively, you can also use an ice cream scooper to scoop the frosting onto the cupcakes.
  • If you want a really strong strawberry flavor, use freeze-dried strawberry powder in the frosting.
  • Be careful not to over-mix the batter after adding the flour.
  • Keep an eye on the cupcakes in the oven as you don't want them to over-bake (that makes a dry cupcake)
  • You can use a vanilla extract in place of the vanilla pod in the frosting.
  • Instead of throwing away the vanilla pod, you can wash it, dry it, and put it in your sugar container. The sugar will take on vanilla flavor. 
  • The cupcakes should be stored in an airtight container in the fridge for up to 3 days.
  • The frosting stays soft even in the fridge.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!