Let me introduce you to my Strawberry Biscoff Cupcakes with Mascarpone Frosting. Nutella gets a lot of attention (for instance, the Mile High Coconut Layer Cake with Nutella Buttercream), but have you tried Biscoff?
For those of you who don’t know, Biscoff is a creamy, buttery cookie spread that tastes delicious on pretty much everything—but especially strawberries. These cupcakes make me feel a little nostalgic for my childhood days of eating too many cookies and strawberries but the mascarpone frosting makes these Strawberry Biscoff Cupcakes with Mascarpone Frosting feel like a grown-up dessert. You are basically getting the best of both worlds with these cupcakes. So without further ado, here’s the recipe!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 1/4 cup Butter, room temperature
- 1/2 cup Biscoff spread
- 1 cup Granulated Sugar
- 2 Eggs, room temperature
- 2 tsp Vanilla Extract
- 1 1/2 cups Flour
- 1 1/4 tsp Baking Powder
- 1/3 cup Whole Milk
- 3/4 cup chopped Strawberries
- 2 (8 oz.) containers Mascarpone Cheese
- 1 cup Heavy Whipping Cream
- ¼ sup Granulated Sugar
- 1 tbsp. Vanilla Extract
- Preheat the oven to 350 degrees F.
- Cream together butter, Biscoff, and sugar until light and fluffy. Add eggs and vanilla.
- Mix flour and baking powder in a separate bowl. Alternate mixing the dry ingredients and milk with the creamed mixture. Fold in the strawberries
- Divide batter evenly into cups.Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
- In the bowl of a stand mixer fitted with the whisk attachment, combine mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.
- With mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches a medium-high speed. Beat mixture for 2-3 minutes until soft peaks begin to form (keep an eye on it while it is beating, you do not want the mixture to curdle).
- Frost cooled cupcakes as desired.
Adapted from Biscoff Cupcakes by Baked Bree