Pumpkin Cupcakes with Mascarpone Frosting
Pumpkin and Mascarpone delight in these sweet cupcakes, perfect for holidays or coffee time. Serves 24.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Stand mixer
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Oven
- Cooling rack
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
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