Mascarpone Strawberry Cupcakes

1 (18.25 ounce) package moist white cake mix

1 cup water

1 (8 ounce) container mascarpone cheese

¼ cup vegetable oil

2 egg whites

½ cup frozen strawberries, thawed

2 ½ 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.