The idea for the pumpkin cupcakes came from a great cookbook titled, Cupcakes from the Primrose Bakery. Primrose Bakery is a bakery operated by two women in Primrose Hill, North London. These two women started out simply as two moms baking cupcakes for their children and have turned their passion into a business. Their recipes are simple and easy to use. They take pleasure in using good quality and local ingredients for their baked goods, which I can appreciate.
While thumbing through this cookbook for some holiday dessert inspiration, I came across these pumpkin cupcakes, which of course appealed to me because I do enjoy my pumpkin, especially this time of year. I worked in the kitchen with Malissa and we played around with the recipe a bit, taking some ingredients out and testing a new frosting recipe for it. After many test batches, I am happy to share Pumpkin cupcakes with spiced mascarpone frosting......
For the cupcakes
Makes 12 full size cupcakes or 24 mini cupcakes
8 tablespoons unsalted butter at room temp
1 1/3 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
Pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/4 cup sour cream
*one batch of spiced mascarpone frosting
Preheat oven to 350 degrees and line a 12 cup muffin tin
Cream together the butter and the sugar until mixture is smooth, 3-4 minutes. Add the HHS one at a time, ensuring they are mixed in well. Then add vanilla extract. Add the pumpkin puree until just mixed together.
Sift together the dry ingredients into a bowl. Add half the dry ingredients into the mixture until combined and half the sour cream, then repeat until all ingredients are mixed.
Fill each muffin cup 2/3 full to leave room for cupcakes to rise. Bake in the oven for 20-25 minutes. Not check doneness insert a toothpick or cake tester into the center of the cupcake, it should come out clean if they are done. Cool in tin on a rack, then remove and cool completely before frosting.
Spiced Mascarpone frosting
6 oz mascarpone cheese at room temp
3 cups confectioners sugar
8 tablespoons unsalted butter at room temp
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch ground cloves
Cream together ingredients until you have a smooth and fluffy frosting. Frost cooled cupcakes using a piping bag or a simple offset spatula. This frosting should be stored in the fridge as it contains cheese.
I like to top the cupcakes with pepitas or candy corn or even a shake of ground cinnamon.
Enjoy
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