• Preheat the oven to 210℃. Prepare a cupcake tin.
• In a bowl whisk flour, sugar, baking powder, and salt.
• In another bowl whip the mascarpone with oil, butter, and vanilla extract. Until they're well combined. Pour the mixture into the flour mix.
• Add the rest of the ingredients and whisk with an egg white whisker until the flour disappears. Let the batter rest for 15-30 minutes.
• Scoop batter into the muffin tin until it's full. Add a teaspoon of strawberry jam on top and move around using a toothpick.
• Bake for 5 minutes, then decrease the temperature to 180℃ and bake for another 8-12 minutes - until the toothpick comes out clean.
• Take the muffin tin out of the oven and let rest for another 8 minutes. Take the muffins out and let cool completely.

Vanilla frosting

• Whip the butter with icing sugar and vanilla extract until creamy. If the consistency is too thick for you, add a splash of milk.
• Put on top of the muffin with a slice of fresh strawberry.