White Linen Cupcakes

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Aren’t these cupcakes from My Recipes pretty?  The white chocolate shavings on top of the Mascarpone Frosting give an elegant look to a simple vanilla cupcake.  This versatile cupcake can be the star of your tea party, bridal party or even a Christmas party (think snow!).

White Linen Cupcakes

Vanilla Bean Cake:

  • 1/2 cup butter, softened
  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose soft-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 to 2 tablespoon vanilla bean paste
  • Paper baking cups
  • Vegetable cooking spray

Mascarpone Frosting:

  • 1 cup whipping cream
  • 12 ounces mascarpone cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • White chocolate curls


  1. To prepare Vanilla Bean Cake, preheat oven to 350 degrees.
  2. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste.
  4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.
  5. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
  6. To prepare frosting, beat cream at high speed with an electric mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups. Frost each cupcake. Top each generously with white chocolate curls.
Note:Chocolate curls make quite an impressive topping. It is recommended to use a good quality milk chocolate or white chocolate bar without nuts or fillings. Soften it very slightly in the microwave about 10 seconds on HIGH; microwave again an extra 5 seconds at at time; if needed. Pull a sharp vegetable peeler along narrow end of bar, letting curls fall onto a chilled sheet pan. The secret is having the chocolate at just the right temperature and using gentle pressure with the vegetable peeler.

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2 thoughts on “White Linen Cupcakes”

    • Hi Lillian – How long do you need to store them? You can freeze the cupcakes and then top with the frosting later. I would not recommend freezing this frosting, though. If you just need to store for a day or two, keep them in a tightly covered container or cupcake saver.


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