Cakes/ Dessert

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting | The Foodwright

You know, I’ll be honest.

I’m not a big cake person.

Cupcakes have always been meh, full cakes I’ll usually skip…

And don’t get me started on how much I hate frosting made with shortening. Nooooo! Teambutterforeverandever.

But I’ve been in a cake mood lately and gosh dangit, these babes right here are some of the best I’ve ever had. It’s the gosh dang truth.

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting | The Foodwright

The pumpkin, the white chocolate, the mascarpone…you can’t go wrong.

I mean, you can, but that’s why I’ve provided you with a recipe and directions so it all turns out okay.

I got you.

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting | The Foodwright

These cupcakes are incredibly moist, not too sweet, and so FALL-Y! Which is obvs the best part.

Now. If only it wasn’t so hot outside.

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting | The Foodwright

Makes 12 cupcakes 

Ingredients: 

1 c all-purpose flour

1/2 t cinnamon

1 t baking powder

1/2 t baking soda

1/2 t salt

1 c pumpkin puree

1/2 c sugar

1/4 c light brown sugar

1/2 c canola oil

2 eggs

for the frosting: 

2 1/2 c powdered sugar

1/2 c mascarpone, room temperature

4 oz white chocolate (*baking bar*), melted & slightly cooled

1 c unsalted butter, room temperature

pinch salt

Instructions: 

Preheat oven to 350. Line a muffin pan with paper or aluminum liners.

In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, & salt. Set aside.

In another bowl, beat together the pumpkin puree, sugars, oil, and eggs. Add into the dry ingredients and mix until just combined.

Fill cupcake liners 2/3 full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the pan for 5 minutes, then take the cupcakes out and transfer to a wire rack. Let cool completely.

For the frosting: 

In a stand mixer fitted with a whisk attachment, or with a handheld electric mixer, cream the butter for 2-3 minutes, until light & fluffy. Slowly add in all of the powdered sugar, followed by the mascarpone, melted white chocolate, and a pinch of salt. Beat for another 2-3 minutes. Frost as desired!

{cupcake recipe adapted from damn delicious}

Pumpkin Cupcakes with White Chocolate Mascarpone Frosting | The Foodwright

xo, Lucia

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