White Cake Cupcakes With Mascarpone Whipped Cream & Berries

My mom has a deep love for what she calls wedding cake, which is an incredibly moist white cake with a subtle hint of almond extract (and I must admit, I’m a huge fan too). For this cupcake recipe, I thought it would be fun to combine one of her favorites with one of mine. One of my go-to frostings is mascarpone whipped cream, which is thicker and richer than regular whipped cream. This makes it sturdy enough to hold fresh fruit juices, which not only color but also flavor the frosting. It's the perfect match for these sweet cupcakes—and they’re practically calling out to be adorned with fresh berries.

Ingredients

White Cake Cupcakes

1 cup (113 g) cake flour

1 cup (198 g) granulated sugar

2 teaspoons (8 g) baking powder

3/4 teaspoon (3 g) fine sea salt

4 tablespoons (56 g) unsalted butter, softened

4 large (142 g) egg whites, room temperature

1/4 cup (60 g) whole milk, room temperature

1/4 cup (60 g) heavy cream, room temperature

2 tablespoons (30 g) vegetable oil, canola oil, or any neutral oil

1/2 teaspoon vanilla extract (use 3/4 teaspoon if you’re not using almond extract)

1/4 teaspoon almond extract (can substitute with vanilla extract)

Frosting and Topping

8 oz (226 g) mascarpone cheese, chilled

3/4 cup (150 g) granulated sugar

1 1/2 cups (345 g) heavy cream

1 1/2 teaspoons (7 g) vanilla extract

Pinch or two of fine sea salt

Fresh berries for decoration

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cavities with non-stick spray.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Drop small pieces of butter (about ½ tablespoon each) into the bowl and mix on low speed until the butter is evenly distributed, and the mixture looks crumbly.

Step 3

In a large liquid measuring cup, whisk together the egg whites, whole milk, heavy cream, oil, and vanilla extract. Add this mixture to the dry ingredients in two parts, mixing on medium speed until the batter is smooth and well-combined. Make sure to scrape down the sides of the bowl after each addition.

Step 4

Scoop the batter into the prepared muffin tin using an ice cream scoop, filling each cavity about three-quarters of the way full.

Step 5

Bake the cupcakes for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Allow them to cool completely.

Step 6

In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone cheese and sugar on medium speed until light and fluffy, about 4 to 5 minutes.

Step 7

With the mixer running on medium-low speed, gradually pour in the heavy cream in a slow, steady stream. Once the mixture begins to combine, increase the speed to medium-high and continue whipping until the mixture forms medium peaks. Add the vanilla extract and salt, and mix to combine.

Step 8

Using an ice cream scoop, top each cupcake with a generous amount of frosting. Use a small offset spatula or the back of a spoon to smooth and swirl the frosting. Finish by topping each cupcake with fresh berries.

White Cake Cupcakes With Mascarpone Whipped Cream & Berries

Ingredients

Directions

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