Strawberry Short(cup)cakes

Viv's sugarfree birthday cupcakes as detailed here. Next time I'm going to replace half of the oil with applesauce to lighten them up a bit. The oil makes them moist, but kind of dense. Fluffier would be better. And for the adults, I added a mascapone frosting. It did contain sugar, so V didn't have any of that (plus she's not doing dairy yet). But she was happy with her cake topped with strawberries (her current favorite food) and we were rewarded with the classic one-year-old fist in the cake, mouth stuffing takeown.

The recipe for the frosting a: made twice as much as I needed for 28 cupcakes, so next time cut it in half, and b. insisted it be made just prior to serving, but the extra leftover stored well in the fridge and tasted just as good the next day, so this too can be made in advance next time.

Martha Stewart's Mascarpone Frosting

1 pound mascarpone cheese
1/2 cup confectioners sugar, I lowballed this and use slightly less
1-1/4 cups heavy cream, I used half and half instead

In the bowl of an electric mixer fitted with the whisk attachment, beat themascarpone, cream and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes on high speed setting. Be careful not to overbeat. Use immediately.