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Magnolia Cupcakes with Mascarpone Buttercream Frosting

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Yield: 24 1x


  • 2 sticks unsalted butter
  • 2 c. sugar
  • 1 ¼ c. flour
  • 1 ½ c. self-rising flour
  • 1 c. milk
  • 1 tsp. Vanilla extract
  • 1 tsp. Salt
  • 4 large eggs, room temperature
  • 8 oz. mascarpone cheese
  • 2 sticks butter, room temperature
  • 1 tbsp. Vanilla extract
  • 2 ½ c. powdered sugar
  • Pinch of salt
  • Food coloring (if desired)


  1. Preheat oven to 350 Degrees and line 12 cupcake tin with cupcake liners.
  2. In a large mixing bowl using a handheld or standing mixer, cream the butter with the sugar until light and fluffy. Add the eggs one a a time making sure each egg is blended. Slowly, add both flours, then the milk, vanilla extract, and salt. Using an ice cream scooper, scoop cupcake batter in each cupcake tin. Bake for 15-20 minutes until toothpick can be inserted and comes out clean. Allow to cool.
  3. Using a medium mixing bowl, add the mascarpone cheese and blend until creamy. Add the butter. Slowly add the vanilla extract along with the powdered sugar. Once well mixed pinch of salt and food coloring. If the frosting is too thick, add a tablespoon of milk until desired consistency is reached. Pipe or spread on the cupcakes as desired.
  • Category: Dessert