Marscapone + Strawberry Filled Cupcakes

Who says cupcakes have to be topped off with a mound of frosting? Not me.

These simple cupcakes are light, fresh and delicious. No flavor overpowering the other...harmony :) 

So much so that they are completely acceptable to eat for breakfast..I know from experience.

Slightly Vanilla Cupcakes

1 1/2 cups all purpose flour
1 cup granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter room temperature (cut into pieces)
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup vanilla yogurt (ie: light and fit vanilla yogurt)

Combine all dry ingredients in your stand mixer.
Mix in butter, eggs, egg yolks, vanilla and yogurt. 
Mix until combined.
Bake at 325 degrees for 20 minutes or until firm.

Cupcake Filling
1 cup marscapone cheese
1/2 cup strawberries
1/4 cup white sugar

Combine in food processor until smooth.

Cupcake Glaze
1 cup water
1/2 cup white sugar
4 cups confectioners' sugar

Mix sugar and water over the stove until dissolved. Bring to a simmer and then pour into a bowl with the confectioner's sugar and mix until smooth. (Don't prepare glaze until the cupcakes are cooled and filled, it hardens somewhat quickly)

Once the cupcakes have been cooled, fill a pastry bag fitted with a small tip (ie: #4) with the strawberry filling.  Insert the tip into the bottom of the cupcake and fill until you feel the cupcake plump.  Then pour glaze over the top of cupcake and let cool completely.  Add sliced strawberries for decoration.


  1. Oh my....
    I'm totally making these this week! Thank you, thank you for posting!

  2. Yummmmmy! I would like a dozen of these please :)

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Merci Beaucoup!