Pumpkin Cupcakes with Mascarpone Frosting - Bertolli

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