Easy Vanilla Cupcakes with Tiramisu Mascarpone Frosting

Most of us here at Luv4Anouka have a sweet tooth, but that doesn’t mean any of us are excellent bakers. The thought of making our own cupcakes was always intimidating – why make your own when you could go out and buy them? With the cupcake craze still going strong, the price of cupcakes have gone through the roof. Last time we bought 4 cupcakes it cost $18, so, we went out on the search for cupcake recipes (from scratch). Finding one for novice bakers that didn’t include a boxed cake mix wasn’t easy. Fortunately, the first batch we whipped up was easy AND tasty! If you’re like us and need your cupcake fix but don’t know your way around a kitchen (or own a $250 mixer), this recipe is for you! Although the mixer wouldn’t hurt and would probably deliver a fluffier frosting :)

PS - these are addicting. One of our desginers said she could eat these for breakfast. The tiramisu mascarpone really takes it above and beyond. 

Super Simple Vanilla Cupcake Ingredients

Slightly modified version from Scientifically Sweet

1 + 1/8 cup all-purpose flour

¾ cup granulated sugar

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

1/3 cup butter (room temperature)

2 large eggs (room temperature)

½ cup whole milk (room temperature)

½ tsp. vanilla extract

Tiramisu Mascarpone Frosting

Slightly modified version from Tutti Dolci

½ of an 8oz tub of tiramisu mascarpone cheese

¼ cup butter, room temperature

½ tsp. vanilla extract

2 cups powdered sugar

2 tbsp. milk

Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners. To make the cupcakes, whisk all dry ingredients in a medium bowl until well blended. Add the butter, eggs, milk and vanilla extract and mix until the batter is smooth. Fill each cupcake well approximately ¾ full with the batter. Bake for about 20 minutes or until a toothpick comes out clean.

While the cupcakes are baking, make the frosting. Beat the mascarpone cheese and butter together. Add the vanilla extract and mix to combine. Gradually beat in the powdered sugar and then the milk. Use all your arm strength to really beat the frosting smooth!

When the cupcakes are baked, let them cool completely before frosting them. Then you can frost them and top them with whatever pretty sprinkles you want. Garnish with a few raspberries. Store leftover cupcakes in an airtight container in the refrigerator up to 2 days. Bring to room temperature before serving.