Pumpkin Spice Cupcakes
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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.
  • 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
  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.
Recipe by Pair The Wine at https://www.pairthewine.com/2014/10/pumpkin-cupcakes/