Pumpkin Cupcakes with Mascarpone Frosting Nutty, hearty pumpkin complements creamy Mascarpone in this sweet and delicious Pumpkin Cupcake recipe. Serve these cupcakes at your next holiday event, or enjoy them with a steaming mug of coffee. Serves 24 cupcakes. 24 Servings 0 peopleloved this print Ingredients Directions Ingredients 3 1/2 cups all-purpose flour 2 tsp. baking powder 1 Tbsp. pumpkin pie spice 1 Tbsp. ground cinnamon 1/2 tsp. baking soda 1 tsp. fine salt 2 1/2 cups granulated sugar 1 cup Bertolli® Olive Oil Extra Light Taste 4 large eggs 1 15 oz. can pumpkin purée (not pie filling) 1 cup mascarpone 1/2 cup cream cheese,, room temperature Zest of 1 orange 1/2 cup powdered sugar Directions Step 1: Heat the oven to 350°F. Place cupcake liners in muffin tins and set aside. Place first 6 dry ingredients in a bowl and whisk together. Set aside. Step 2: Place next two ingredients in a mixer and a paddle attachment. Whip for 2 minutes on medium. Scrape down sides and paddle with a spatula. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Then, slowly incorporate the dry ingredients until just incorporated taking care to not over mix the batter. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Step 3: Fill cupcake liners two-thirds of the way full. Place the muffin pans in the oven and bake for 10 minutes. Rotate the pan and bake until a toothpick comes out clean, about another 6-8 minutes. Step 4: In a separate bowl, combine the mascarpone, cream cheese and orange zest and beat well incorporated. Turn the mixer down and slowly add the powdered sugar. Once incorporated, turn the mixer speed up and beat on high for one minute, or until light and fluffy. Once cupcakes are cooled, apply frosting. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
