Cottage Cheese Cupcakes with Mascarpone Cream
A quick and easy dessert – gone in seconds! Cottage cheese cupcakes with mascarpone cream are like mini cakes topped with rich frosting. The cream made from whipped cream and mascarpone tastes like classic vanilla ice cream. Try it now!
Updated : 04 June, 2025
Easy
About 45 min.
Ingredients
Batter
150 grams
Wheat flour
180 grams
Curd
200 grams
Sugar
150 grams
Butter
3
Eggs
40 grams
Milk
1 teaspoon
Baking powder
Cream
1 teaspoon
Vanilla sugar
200 milliliters
Heavy cream
70 grams
Powdered sugar
150 grams
Mascarpone
1 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for the batter. Melt the butter in a double boiler or microwave. Preheat your oven to 350°F (180°C).
Step 2
If your cottage cheese is grainy, be sure to press it through a sieve. If it’s soft like mine, that step is optional — but sieving makes it fluffier and smoother.
Step 3
Beat the eggs with sugar. Add the cottage cheese, the melted (and cooled to room temperature) butter, and beat everything with a mixer until smooth. Sift in the flour with the baking powder and gently mix into the batter. Depending on your flour, you may need slightly more or less. Add the milk and beat again until fully combined.
Step 4
Grease a muffin tin with vegetable oil or line with paper baking cups. Divide the batter among the molds, filling each slightly over halfway.
Step 5
Bake the cupcakes in the preheated oven at 350°F (180°C) for 20–30 minutes. Exact time depends on your oven. Check readiness with a toothpick — insert it into the center, and if it comes out clean, they’re done. Let the cupcakes cool in the pan, then transfer to a wire rack and allow to cool completely.
Step 6
Prepare the ingredients for the cream. Use heavy cream with at least 33% fat. Take it from the fridge right before whipping. Whip the chilled cream with a mixer to soft peaks. Gradually add powdered sugar and vanilla sugar, and beat until creamy.
Step 7
Add the mascarpone in 2–3 batches. If you like, add food coloring and mix gently. Using a piping bag or decorating syringe with a tip, decorate the cooled cupcakes. Optionally, top with edible pearls or sprinkles. Enjoy!