- 1 (18.25 ounce) package moist white cake mix
- 1 cup water
- 1 (8 ounce) container mascarpone cheese
- 1/4 cup vegetable oil
- 2 egg whites
- 1/2 cup frozen strawberries, thawed
- 2 1/2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with liners.
- Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
- Pour cake mixture into prepared muffin cups.
- Bake in preheated oven until lightly browned, about 20 minutes.
- Place strawberries in a food processor or blender; puree until smooth.
- Stir pureed strawberries and confectioners' sugar together in a bowl.
- Spoon strawberry mixture on top of cupcakes.