Pumpkin Cupcakes with Cinnamon Mascarpone Frosting
Pumpkin cupcakes are a classic autumn dessert, celebrated for the rich flavor of spiced pumpkin puree. Pumpkin is a beloved seasonal ingredient, long used in pies, cakes, and creams. The cinnamon, nutmeg, and light mascarpone cream perfectly complement the sweetness of the pumpkin, making these cupcakes a perfect choice for a cool autumn afternoon, enjoyed with a cup of hot tea or coffee. They are simple to make, but the flavor is guaranteed to enchant!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
3
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4
Beat in the eggs one at a time, mixing well after each addition.
5
Stir in the vanilla extract and pumpkin puree until smooth.
6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
7
Fill the muffin liners about three-quarters full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
Let the cupcakes cool completely on a wire rack before frosting.
9
For the frosting, whip the heavy cream until stiff peaks form. Gently fold in the mascarpone cheese and powdered sugar until smooth and creamy.
10
Using a piping bag, frost the cupcakes with the mascarpone cream. If desired, sprinkle with a dash of cinnamon for decoration.
