Mascarpone Cupcakes with Strawberry Glaze

I made these cupcakes off a recommendation from Little Ms. Foodie and I have to say that they are the absolutely best cupcakes I have ever tasted. They are so moist they are sure to melt in your mouth. The recipe I'm using is from LMF's blog (linked above.) The original is from Giada De Laurentiis.

Notes: 

• I made regular size instead of mini. 
  
• Next time I will follow the package instructions for 3 egg whites instead of just 2 from the recipe because mine turned out rather crumbly and hard to handle. I want them to melt in my mouth and not in my hand!
• Mascarpone cheese is an Italian cheese. I found mine in Reasor's grocery store in the section near the deli with all the specialty cheeses. It was in an 8 oz. shallow tub (kind of like Philadelphia cream cheese in a tub.)
• For the glaze, I used probably an extra 1/4 cup of strawberries. I didn't like the glaze at first (too sweet), but once it firmed up like the recipe says it was much better and had a great strawberry flavor. 
• For a thicker glaze: Use more powdered sugar and less strawberries for a thicker glaze.
• For thinner glaze: Use less powdered sugar and more strawberries for a thinner glaze.

Yield: About 18 or 20 large; 48 mini cupcakes

Ingredients:

• 8 oz. mascarpone cheese (about 1 cup), softened
• 2 egg whites (I would follow package instructions)
• 1/4 cup of vegetable oil
• 1 box white cake mix (I used Betty Crocker)
• 1 cup water
• 1/3 cup strawberries (fresh or frozen)
• 2 1/2 cups powdered sugar

Directions:

      

 Preheat oven to 350 degrees. Line muffin tins w/ paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using mixer beat the ingredients until creamy. Add the cake mix (1/3 of the mix at a time) and water and blend until smooth, about 3 minutes.

Fill the cupcake tins to just below the rim and bake until puffy and golden, about 18-20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to wire rack.

Meanwhile, puree strawberries in a blender or food processor. Place the powdered sugar in medium bowl. Pour in the strawberry puree and whisk until smooth. After cupcakes have cooled slightly, top the cooked cupcakes witht the glaze. Let the cupcakes sit for a few minutes for the glaze to firm up before serving.