Muffin or a Cupcake?
My Pineberry Muffins with Mascarpone Whipped Frosting are slightly more dense than a cupcake with a delightful tender crumb; the perfect cross between a muffin and a cupcake. The flavor and texture of this unique dessert is sure to please even the pickiest of eaters.
What's a Pineberry?
A ripe pineberry will have a beautiful pink, blush color and bright red seeds. Like all berries, pineberries do not ripen after they are picked, so harvesters are trained to carefully select them at peak ripeness.
Nuance of Flavor
Pineberries are reminiscent of strawberries but with subtle nuances of pineapple, pear and apricot. Most compare the softer texture to that of a pear. Their unique flavor and pastel beauty are the perfect topper for my pineberry muffins.
The tart-sweet flavor of fresh pineberry and lemon zest are the perfect pairing with mascarpone whipped frosting. The beautiful sheen and texture of sugared pineberries enhance the sweetness and beauty of this stunning dessert.
Pineberry Muffins with Mascarpone Whipped Frosting
- 1 ⅔ cup all purpose flour (217g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (168g) melted
- 1 cup sugar (207g)
- 2 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream (115g)
- ¼ cup + 2 tablespoons milk
- 1 ½ cups fresh chopped pineberries and 12 whole berries for garnish
- zest from 1 lemon
Mascarpone Whipped Frosting
- 1 6-oz tub, mascarpone
- ½ cup granulated sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup caster sugar
- 1 egg white
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
- Add the eggs and whisk together until well combined. Add the sour cream and whisk together until well combined.
- Add the milk and whisk together until well combined.Add the dry ingredients and whisk together until combined, but do not over mix.
- Fold in the chopped strawberries.Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool
Mascarpone Whipped Frosting
- In a large bowl, combine heavy cream, sugar, mascarpone cheese, ½ cup of sugar, and extracts. Whip until stiff peaks form.
- Pipe the frosting onto the cooled cupcakes.Decorate with a whole pineberries, if desired.
- Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature
- Wash and drain whole pineberries. Dry berries with a soft cloth and set on parchment lined tray
- Whip the egg white until it just begins to foam.
- Dip half of the pineberry into the egg mixture and then into the caster sugar
- Place dipped berry on the parchment lined tray and allow them to dry
Heath Benefits of Pineberry
Pineberries are very similar to red strawberries when it comes to nutrition. Meaning that like many berries, they are a superfood! Not only are pineberries a filling, low calorie food, they are also a good source of folic acid, phosphorus, and vitamin C. Wish Farms Pink-A-Boo® Pineberries are naturally grown and non-GMO.https://wishfarms.com/pinkaboo-pineberries/
Mascarpone Whipped Frosting Recipes
My dear friend Manuela Kjeilen, Owner of Passion for Baking is my inspiration. She is truly a master baker, an incredibly kind person and the creator of mascarpone whipped frosting. I've used her base recipe for several years now due to its versatility, ease to prepare, stability in warm conditions, and because it's absolutely delicious.