This recipe was created by Bobbie Seacrist, our Scrumptious Spring Sweepstakes Runner Up.



  • 1 box of Duncan Hines Golden Butter Cake Mix

Blueberry Compote

  • 2 cups Fresh or Frozen Blueberries
  • 1/4 cup Sugar
  • 3 tsp Lemon Juice
  • 3 tbsp. Water

Mascarpone Icing

  • 8 oz Mascarpone Cheese
  • 1/4 cup Unsalted Butter, softened
  • 5 cups Confectioners Sugar
  • 1/2 tsp. Rodelle Vanilla Extract
  • 1/2 tsp. Almond Extract
  • 3 tbsp. Milk


  1. Fill your cupcake pan with liners and make cake mix according to box directions.
  2. Fill your cupcake pan with batter and bake 15 to 17 minutes or until tooth pick comes out clean. Let them cool completely.

Blueberry Compote:

  1. In a small saucepan combine 1 cup of your blueberries, sugar, lemon juice and water.
  2. Cook for 10 minutes over medium heat, stirring occasionally.
  3. Add your other cup of blueberries and keep cooking for another 8 minutes. Stirring occasionally. Be gentle with your stirring, you do not want to break the blueberries down too much.
  4. Transfer to a bowl and let cool completely.

Mascarpone Icing:

  1. Cream together your cheese and butter using a mixer over medium speed.
  2. Add your sugar 1 cup at a time until it is thoroughly combined. The mixture will be dry and crumbly, that is okay.
  3. Add your almond and vanilla extract, keep mixing until creamy.
  4. Add your milk 1 tbsp. at a time until your icing is the proper consistency for piping.


  1. Once everything is completely cooled you will want to assemble your cupcakes. Fit a pastry bag with a large star tip and fill with icing.
  2. Using a small paring knife cut a small hole in your cupcake, fill with your blueberry compote and put the top back on.
  3. Using your star tip and starting from the center, swirl your icing around counter clockwise until you have a pretty swirl. Garnish with a whole blueberry.