Pumpkin Cupcakes with Mascarpone Frosting



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


Cupcake Instructions

  1. Preheat oven to 350 degrees.
  2. Place paper liners in cupcake pans and set aside.
  3. Whisk together flour, baking soda, baking powder, salt and spices.
  4. Set dry ingredients aside for later.
  5. In a large mixing bowl, mix together brown and granulated sugars, butter and eggs until combined.
  6. Add dry ingredients and whisk until smooth.
  7. Stir in pumpkin puree.
  8. Fill 20-24 cupcake liners approximately half full.
  9. Bake for 20-25 minutes, or until cake tester comes out clean.
  10. Remove cupcakes from pans immediately and place on wire rack to cool completely before frosting.

Frosting Instructions

  1. Combine Mascarpone and Orange zest in a mixing bowl.
  2. 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).
  3. Add powdered sugar and mix until smooth.
Recipe Card powered byTasty Recipes