well, i'm ready for fall...
Spiced Pumpkin Mascarpone Cupcakes
3/4 cup butter softened (1 1/2 sticks)
1 3/4 cups sugar
1 (15 oz.) can pumpkin
1 cup milk
2 1/4 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp. vanilla extract
1/4 tsp salt
-Preheat oven to 350°F. Place baking cups in muffin pan.
-Cream butter and sugar until fluffy.
-Add eggs, one at a time, beating well after each addition.
-Combine pumpkin, vanilla extract and milk in a separate bowl.
-Mix flour, spices, baking powder, baking soda and salt in a bowl.
-Add to butter/sugar mixture alternately with pumpkin/milk batter, mixing thoroughly after each addition.
-Divide evenly among the cupcake liners and bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.
-Let cool completely before frosting.
Mascarpone Cheese Frosting
16 oz mascarpone cheese (1 pound), at room temperature
1 stick butter, at room temperature
4-5 cups sifted powdered sugar
1 tsp. vanilla extract
-In an electric mixer, beat butter and cream cheese at medium speed until creamy.
-Add 4 cups of the powdered sugar and vanilla.
-Beat until combined.
-Add more sugar, little by little until you get to the consistency and sweetness you like. If the frosting gets too stiff, add some milk, one teaspoon at a time.
Makes 24 cupcakes
recipe courtesy of tartelette