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Pineberry Muffins w Mascarpone Whip

Pineberry Muffins with Mascarpone Whipped Frosting

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.
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Course: Baked Goods
Cuisine: American
Keyword: Baked Goods, Dessert, Pineberry Muffins w Mascarpone Whip
Prep Time: 35 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: athomewithrebecka


  • 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

Sugared Pineberries

  • 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

Sugared Pineberries

  • 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