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Vanilla Cupcakes topped with Vanilla Mascarpone – a little bliss in every bite!

The idea of “too much vanilla” does not exist! The more, the merrier. This sweet treat is a party favorite! Experience the best of baking with Native Vanilla.



Vanilla Mascarpone

  •  8 oz. mascarpone cheese
  • ¼ cup Native Vanilla sugar 
  • ½ tsp Native Vanilla paste
  • 1 cup heavy cream



  1. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl with an electric mixer, beat together butter and Native Vanilla sugar for 5 minutes. Scrape down the sides of the bowl as necessary.
  4. Add eggs in one at a time. Add in Native Vanilla paste. Combine. 
  5. With electric mixer on medium speed, add the flour mixture to the sugar mixture. 
  6. With electric mixer still on medium speed, add milk. Scrape down the bowl as necessary.
  7. Divide the batter evenly into cupcake pan. 
  8. Bake for 20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean! Transfer to a wire rack to cool.

Vanilla Mascarpone

  1. In a chilled bowl, using an electric mixer, combine mascarpone cheese, Native Vanilla sugar, and Native Vanilla paste. Mix until completely combined.
  2. Next, on a low speed, add in your heavy cream. Once it is almost completely combined, whip on high speed until stiff peaks form. 


  • Fit a piping bag with desired tip and fill the bag with vanilla mascarpone.
  • Go crazy piping the cupcakes!


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