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Pumpkin Cupcakes with Mascarpone Frosting
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Author:
Amy Blevins
Prep Time:
20 Minutes
Cook Time:
20-25 Minutes
Total Time:
3 minute
Yield:
20
-
24
Cupcakes
1
x
Ingredients
Scale
1x
2x
3x
Pumpkin Cupcakes Ingredients
2 Cups
All Purpose Flour
1 Teaspoon
Baking Soda
1 Teaspoon
Baking Powder
1 Teaspoon
Salt
1 1/2 Teaspoons
Ground Cinammon
1 Teaspoon
Ground Ginger
1/4 Teaspoon
Ground Nutmeg
1 Cup
Brown Sugar (Packed)
1 Cup
Sugar
1 Cup
Butter, (Melted and Cooled)
4
Large Eggs (Lightly Beaten)
1
Can Pumpkin Puree (
1 7/8 Cups
of real puree. )
Orange Mascarpone Frosting
16 Ounces
Mascarpone ((Two
Eight Ounce
Containers))
2 Tablespoons
Orange Zest
1 Cup
Heavy Whipping Cream
2/3 Cup
Powdered Sugar
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Instructions
Cupcake Instructions
Preheat oven to 350 degrees.
Place paper liners in cupcake pans and set aside.
Whisk together flour, baking soda, baking powder, salt and spices.
Set dry ingredients aside for later.
In a large mixing bowl, mix together brown and granulated sugars, butter and eggs until combined.
Add dry ingredients and whisk until smooth.
Stir in pumpkin puree.
Fill 20-24 cupcake liners approximately half full.
Bake for 20-25 minutes, or until cake tester comes out clean.
Remove cupcakes from pans immediately and place on wire rack to cool completely before frosting.
Frosting Instructions
Combine Mascarpone and Orange zest in a mixing bowl.
Gradually add Heavy Whipping Cream and beat until thick and creamy (It may appear to curdle, just keep mixing and it should come back together).
Add powdered sugar and mix until smooth.
Find it online
:
https://encouragingmomsathome.com/pumpkin-cupcakes-orange-mascarpone-frosting/
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