Strawberry Cupcakes with Mascarpone Frosting

Although Summer isn't here yet and it's not time to pick fresh strawberries, I'm still a huge fan of trying different ways to eat a strawberry cupcake. They always seem to hit the spot for me when I'm not craving chocolate. Refreshing, clean, and the perfect amount of subtle sweetness. Almost as good as a Key Lime cupcake.. almost. Ingredients: 5-6 medium strawberries 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp vanilla 1 3/4 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Frosting: 8 oz Mascarpone cheese 1 cup of heavy whipping cream 1 tsp vanilla extract 1/2 cup of sugar Strawberries for topping, diced Instructions 1.Preheat the oven to 350 and line the muffin pan cups with cupcake liners. 2.In a large mixing bowl, mash the strawberries with a fork. 3.Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated. 4.Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined. 5.Divide the batter among the muffin cups, filling them 3/4 of the way. 6.Bake for 18-20 minutes. Cool completely before frosting. 7.Frosting: in a bowl of an electric mixer, add the mascarpone cheese, heavy whipping cream and vanilla extract. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Do no walk away, this will be ready fast! Slowly pour in the sugar. Beat on medium-high until soft peaks form and gradually lower the speed, over a couple of seconds. 8.Once the cupcakes are cooled, frost them and top off with diced strawberries.