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Pumpkin Spice Cupcakes with Mascarpone Buttercream

By pairthewine


Pumpkin Spice Cupcakes
 
Print
Prep time
25 mins
Cook time
25 mins
Total time
50 mins
 
These cupcakes are light and fluffy, excellent in texture and flavor. I blend mascarpone cheese with vanilla buttercream for the frosting instead of the cream cheese frosting from the original recipe. The recipe below is adapted from allrecipes.com (http://allrecipes.com/Recipe/Pumpkin-Spice-Cupcakes) and the buttercream from Perfect Cakes by Nick Malgieri.
Author: Anne Press
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup white sugar
  • ⅓ cup brown sugar
  • 2 eggs, room temperature
  • ¾ cup milk
  • 1 cup pumpkin puree
  • 2 Heath Bars, crushed
Instructions
  1. Preheat an oven to 375 degrees F (190 degrees C). Grease and flour 24 regular or 48 mini muffin cups, or line with paper muffin liners.
  2. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  3. Beat ½ cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  4. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg – expect the mixture will separate a bit.
  5. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  6. Bake in the preheated oven - 25 min for 24 cupcakes, 10 min for 48 cupcakes - or until golden and the tops spring back when lightly pressed.
  7. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  8. Once the cupcakes are cool, frost with the buttercream icing and top with Heath Bar crunch.
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cupcake1

 

Mascarpone Buttercream
 
Print
Prep time
30 mins
Total time
30 mins
 
This is a simple patisserie quality buttercream that can be flavored in many different ways. I adapted the mascarpone buttercream for this cupcake recipe – you can add chocolate, coffee, liquor, berry puree to the buttercream base.
Author: Anne Press
Recipe type: Dessert
Ingredients
  • ¾ cup egg whites (5 large eggs)
  • 1 ½ cup granulated sugar
  • Pinch of salt
  • 1 pound unsalted butter, softened
  • 1 ½ tablespoons vanilla extract
  • 8 oz. mascarpone cheese
Instructions
  1. Beat the egg whites and sugar in the bowl from your mixer and place over a pot of boiling water. Wisk gently until the sugar is dissolved and the ingredients are hot (130° on a candy thermometer).
  2. Attach bowl to mixer and, using the whisk attachment, beat on medium speed about 5 minutes or until the bottom of the bowl feels cool.
  3. Stop the bowl, remove the whisk and attach the paddle. Beating at a low speed, add the butter in 8-10 additions. The butter cream will be soft and fluffy.
  4. When all the butter is combined, increase the mixer speed and continue to beat until the buttercream is thick and smooth – 5 to 10 minutes.
  5. Once the buttercream is firm and smooth, add the vanilla a little at a time.
  6. Combine 8 oz. of buttercream with 8 oz. of mascarpone.
  7. Freeze or refrigerate the excess buttercream; it will need to come to room temperature to be spreadable and will need to be whipped a bit. Lots of opinions on how long it keeps – week in the refrigerator, 3 months in the freezer is a solid bet.
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Filed Under: Dessert Tagged With: buttercream, cupcakes, mascarpone, pumpkin

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Anne Rudden Press

 
 
 
 
 
 
 
 
I love food, wine and entertaining. More often than not, I wake up thinking about what food to prepare, what wine to pair and finally how to present the meal. Everyday dining at my home is usually not so “everyday.”

Pair the Wine is a food memories and re-creation diary where I invite you to enjoy my culinary reflections and recipes and recall – and maybe share – your own.

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