Cupcakes—individually made miniature cakes designed for one person—appeared in America as early as the 18th century. They gained popularity in our country relatively recently, but have become an instant and enduring favorite. Recipe This miniature pastry has one essential requirement: it must be topped with an intricate cap made from cupcake frosting.

It can be creamy or chocolate, cottage cheese or cheese (for example, with Mascarpone or Philadelphia). Flavorings can include berries and fruits, nuts, and chocolate. Sometimes, French meringues—whites thoroughly whipped with sugar in a double boiler—are used as an essential garnish.

This article will help you find the cream recipe that best suits your tastes and preferences. So, take your pick!

With mascarpone

Cupcake frosting

The most delicate creamy mascarpone cheese is a wonderful base for creating an airy frosting. The easiest and fastest way to make it is to beat 100 grams of condensed milk (or 50 grams of powdered sugar) with 250 grams of mascarpone cheese in a mixer at low speed. The result is a wonderfully delicate and delicious coating that is easily applied to baked cupcakes using a pastry bag.

The next option requires a slightly different set of ingredients:

  • 100 ml cream 35% fat;
  • 50 g powdered sugar;
  • 200 g mascarpone.

First, beat the cream until stiff peaks form. Then add the powdered sugar and mascarpone. Mix everything together, reducing the mixer speed. Don't overmix, as this can cause the cream to separate. That's it: your amazingly light and delicate cupcake topping is ready.

Inspired by tiramisu

Cupcake decoration

This next recipe will delight fans of the famous Tiramisu dessert. The cream made with it is exceptionally soft and flavorful. However, there's one thing to keep in mind: it's not very thick. To make this Italian version of the cream at home, you'll need:

  • two egg yolks;
  • two tablespoons of powdered sugar;
  • a teaspoon of cocoa powder;
  • a tablespoon of coffee liqueur;
  • 200 g mascarpone cheese.

Preparing the Italian version is not at all difficult:

First, thoroughly beat the yolks with powdered sugar until they're white. Then pour in the coffee liqueur and cocoa. Finally, add the mascarpone, and whisk until smooth. You can improve this version slightly by adding a little dark chocolate, grated on the finest grater, to the finished cream.

Oil version

Cream on a small cupcake

This recipe calls for slightly "weighting" the light cheese consistency with butter. This version is thicker and holds its shape better, which is especially valuable when decorating cupcakes. To make it, you'll need:

  • 100 g butter (unsalted) – room temperature;
  • 250 g mascarpone cheese;
  • 1 cup powdered sugar;
  • ½ tsp vanilla extract.

Recipe:

  1. Beat the soft butter with a mixer at medium speed. While continuing to beat, gradually add all the powdered sugar.
  2. Before the final stage of cream formation, the recipe recommends reducing the mixer speed to low and only then adding the mascarpone and vanilla. Avoid mixing for too long to prevent the cream from separating.

Curd version

Delicate cream for cupcakes

You can make the cream without mascarpone. This cheese, despite all its undeniably wonderful qualities, is still quite expensive. Of course, you can always substitute it with any other cream cheese. You can also make a cream cheese-based frosting for cupcakes. It's no less delicious, airy, and delicate.

The recipe for preparing curd cream requires the presence of:

  • fatty cottage cheese – 150 g;
  • cream (33–35% fat) – 50 ml;
  • butter – 150 g (at room temperature, of course);
  • powdered sugar – 150 g;
  • a couple of drops of vanilla essence.

Preparation begins with whipping the cottage cheese. A blender is ideal. During this process, the recipe recommends adding half the cream to the cottage cheese. This amount may be sufficient: if the mixture is fluffy and smooth, you don't need to add any more cream. Instead, add vanilla essence.

Separately, beat the butter, gradually adding the powdered sugar. To make the mixture fluffy (enrich it with oxygen), you'll need to run the mixer for about five minutes.

Finally, combine the curd and butter mixtures with a mixer at low speed. It's recommended to chill the finished curd cream in the refrigerator for 20 minutes before applying.

Now all that's left is to decorate the cupcakes with frosting. Berries will help perfect the decoration. The recipe suggests using raspberries, currants, blueberries, cranberries, or strawberry slices.

Bon appetit!