Pumpkin Cupcakes with Spiced Mascarpone Cream Filling

Pumpkin Cupcakes with Spiced Mascarpone Cream Filling

Cuter than cute and perfectly portioned, pumpkin cupcakes make an adorable autumn treat. You will find mascarpone, a Italian triple-cream cheese, in the gourmet cheese case at your supermarket packaged in small plastic containers.

Recipe from Better Homes and Gardens
YIELD
12 cupcakes
PREP TIME
25 mins

Pumpkin Cupcakes with Spiced Mascarpone Cream Filling

Cuter than cute and perfectly portioned, pumpkin cupcakes make an adorable autumn treat. You will find mascarpone, a Italian triple-cream cheese, in the gourmet cheese case at your supermarket packaged in small plastic containers.

Pumpkin Cupcakes with Spiced Mascarpone Cream Filling
YIELD
12 cupcakes
PREP TIME
25 mins
Ingredients
  • 1   cup all-purpose flour
  • 3/4  teaspoon baking powder
  • 3/4  teaspoon baking soda
  • 3/4  teaspoon ground cinnamon
  • 1/4  teaspoon salt
  • 1/8  teaspoon ground nutmeg
  • 1/8  teaspoon ground cloves
  • 2   eggs, lightly beaten
  • 2/3  cup canned pumpkin
  • 1/3  cup granulated sugar
  • 1/3  cup packed brown sugar
  • 1/3  cup vegetable oil
  • 1/3  cup golden raisins
  • 1/4  cup chopped walnuts
  • 1   recipe Spiced Mascarpone Cream Filling
  • 1/4  cup crystallized ginger, finely chopped
Spiced Mascarpone Cream Filling
  • 1/2  cup mascarpone cheese
  • 6   tablespoons butter
  • 1/4  teaspoon ground cinnamon
  • 1/4  teaspoon ground ginger
  • 2   cups powdered sugar
  • 1   tablespoon milk (optional)

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Directions
1. 
Preheat oven to 350 degrees F. Grease and flour twelve 2-1/2-inch muffin cups; set aside.
2. 
In a medium bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, granulated sugar, brown sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Stir in raisins and walnuts. Spoon batter into prepared muffin cups, filling each two-thirds full.
3. 
Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
4. 
When cupcakes are cool, split each one horizontally in half. Spread Spiced Mascarpone Cream Filling over bottom halves of cupcakes; place top halves of cupcakes on filling. Spread filling on tops of cupcakes; sprinkle with crystallized ginger.
Spiced Mascarpone Cream Filling
1. 
Preheat oven to 350 degrees F. Grease and flour twelve 2-1/2-inch muffin cups; set aside.
2. 
In a medium bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, granulated sugar, brown sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Stir in raisins and walnuts. Spoon batter into prepared muffin cups, filling each two-thirds full.
3. 
Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
4. 
When cupcakes are cool, split each one horizontally in half. Spread Spiced Mascarpone Cream Filling over bottom halves of cupcakes; place top halves of cupcakes on filling. Spread filling on tops of cupcakes; sprinkle with crystallized ginger.

nutrition information

Per Serving: cal. (kcal) 353, Fat, total (g) 19, chol. (mg) 63, sat. fat (g) 7, carb. (g) 45, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 31, pro. (g) 5, vit. A (IU) 2283.74, vit. C (mg) 2.36, Thiamin (mg) 0.1, Riboflavin (mg) 0.14, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 213, Potassium (mg) 201, calcium (mg) 50.48, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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