Vanilla Cupcakes with Mascarpone Whipped Cream & Raspberry Curd

by Sage Bakes
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Vanilla Cupcakes with Mascarpone Whipped Cream & Raspberry Curd

Vanilla Cupcakes with Mascarpone Whipped Cream & Raspberry Curd are soft, fluffy cupcakes made with a touch of vanilla and cinnamon, filled with a luscious mascarpone whipped cream topping and optional tangy raspberry curd filling. These cupcakes are perfect for any occasion, offering a delightful balance of sweetness and creaminess with a burst of fruity flavor.
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Ingredients
  • -170 g All-Purpose Flour
  • -30 g Corn Starch
  • -10 g Baking Powder
  • -1/2 tsp Fine Sea Salt
  • -73 g Egg (out of shell)
  • -155 g Granulated White Sugar
  • -30 g Canola Oil
  • -50 g Unsalted Butter (squeezable soft)
  • -½ Tbsp Vanilla Extract
  • -Small pinch Vanilla Powder (optional)
  • -⅛ tsp Cinnamon
  • -155 g Buttermilk (room temp)
  • Mascarpone Whipped Cream:
  • -120g (1/2 cup) Mascarpone cheese (make sure it’s not cold and you take it out of the fridge for 15-20mins before whipping it to soften)
  • -230g (1 cup) cold heavy cream
  • -50g (3-4 tablespoons) powdered sugar
  • Filling (Optional):
  • I used raspberry curd, there is a recipe for it on my website if you want to use it. You can also use any other filling you want such as jam, curds, Nutella, caramel etc.
Directions
Step 1
Preheat oven to 175°C (347°F) (regular bake, not fan-forced). Line a 12-cup muffin tin with liners.
Step 2
In a large bowl, sift together flour, corn starch, baking powder, salt, and cinnamon.
Step 3
In a mixing bowl, beat soft butter, oil,,and sugar on low speed for 30 seconds, then on high for 5 minutes.
Step 4
Add the egg and beat for 1 minute. Mix in vanilla extract and optional vanilla powder for 30 seconds.
Step 5
Pour the butter mixture into the dry ingredients.
Step 6
Add buttermilk to the bowl and gently fold the mixture with a spoon until mostly combined, then mix with a hand mixer for 10 seconds. Ensure the batter is smooth by folding with a spatula.
Step 7
Divide batter evenly into liners and level the tops.
Step 8
Bake for 14–17 minutes, rotating the cupcakes half way through.
Step 9
Cool cupcakes in the pan, then remove once fully cooled.
Step 10
Mascarpone Whipped Cream: In a mixing bowl, beat the mascarpone with a hand mixer on medium speed until smooth and creamy. Gradually pour in the cold heavy cream, beating continuously on low speed. Once combined, increase to medium-high speed and beat until the mixture begins to thicken. Add the powdered sugar and continue beating until stiff peaks form. Be careful not to overbeat to avoid curdling. If that happens add a bit more heavy cream and whip slowly by hand.