Vanilla Cupcakes with Mascarpone Whipped Frosting

I have a question...what is so darn scary about a big pink frilly dress? It is the essence of being a girl...to love all things pink...and all things frilly right? Is there something about this particular dress that screams "I'M GOING TO EAT YOU!" Because when I put this dress on my daughter for an afternoon of fun and pretend at home...this is what happened...


She wanted it off...now. There was no negotiation. The dress was coming off or she would pass out from screaming. I made beautiful girly cupcakes inspired by her dress and we were going to have a tea party in our dresses. Instead we are wearing pajamas...but it is just as fun!

Vanilla Cupcakes with Mascarpone Whipped Frosting

2 1/2 cups sifted cake flour

1/2 teaspoon salt

1/2 cup unsalted butter, at room temp

1 1/2 cup granulated white sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees.

Over a piece of wax paper, sift together flour and salt and set aside.

In your electric mixer bowl, beat butter until soft and light in color (1-2 minutes). Add sugar and beat til fluffy (3 minutes). Add eggs, one at a time scraping down bowl after each addition. Add vanilla extract and continue to beat until combined.

With your mixer on low speed, alternately add the flour and buttermilk in three additions, starting and ending with the flour.

In a small cup, combine the vinegar and baking soda. Allow the mix to fizz and then quickly fold into the batter using a spatula.

Working quickly using an ice cream scoop, fill muffin tins half full of batter and bake in a preheated oven for 20-25 minutes, rotating pans 3/4 way through baking. Cupcakes are done when a toothpick inserted in center comes out clean.

Mascarpone Whipped Frosting

4 ounces cream cheese

4 ounces mascarpone cheese

1/2 teaspoon pure vanilla extract

1/2 cup powdered sugar, sifted

3/4 cup heavy whipping cream

In your electric mixing bowl, whip heavy cream until soft peaks form. Transfer to another bowl carefully.

Then add cream cheese and mascarpone cheese and beat until smoother. Add the vanilla and powdered sugar and beat until smooth.

With a large spatula, gently but quickly fold a bit of the whipped cream into the cheese mix to lighten it. Then fold in the remaining whipped cream in two stages. If it is not thick enough right away for piping (which it should be, I've never had a problem) refrigerate for one hour. Use a 1M star tip in a pastry bag to frost cup cakes and top with sprinkles!

Enjoy!