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Mascarpone Mini Cupcakes With Strawberry Glaze

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“If you decide to make regular sized cupcakes, increase bake time by 5 minutes.”
48 Mini Cupcakes

Ingredients Nutrition


  1. Preheat the oven to 350*F.
  2. Line 4 mini muffin tins (48 mini muffin molds) with paper liners.
  3. In a large bowl, combine the mascarpone, egg whites, & vegetable oil.
  4. Using a hand mixer, beat the ingredients until combined and creamy.
  5. Add the cake mix and 1 cup water and mix until smooth.
  6. Fill the muffin liners to just below the rim and bake until puffed and golden, 18-20 minutes.
  7. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
  8. Meanwhile, puree the strawberries in a blender or food processor.
  9. Place the confectioners sugar in a medium bowl.
  10. Pour in the strawberry puree and whisk until smooth.
  11. Dip the tops of the cooled cupcakes into the strawberry glaze.
  12. Let the cupcakes sit for a few minutes for the glaze to firm up.
  13. Serve and enjoy the compliments.

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