Pumpkin is a flavor that has really grown on me over the years. I had always associated pumpkin with Pumpkin Pie, which I hate, but I think I misjudged this fall flavor. Pumpkin is super versatile and quite delicious! These Pumpkin Cheesecake cupcakes are a fall favorite for sure. In the past I have topped them with cream cheese, maple or even biscoff frosting. This time around I decided on mascarpone frosting. If you make these I don’t think you will be disappointed.
Beat cream cheese with sugar and salt until lump free. Scrape the bowl. Add the egg and vanilla until combined.
* This recipe makes enough cheesecake topping for 14 cupcakes. If you want all 24 cupcakes with cheesecake, double this recipe.
Recipe from Martha Stewart
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
In a separate large bowl, whisk together the brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree until combined.
Divide batter evenly among liners, filling each about halfway to two-thirds. Using a small scoop or tablespoon, spoon the cheesecake batter on top of the pumpkin batter. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans about 10 minutes into baking. Transfer to a wire rack and let the cupcakes cool completely.
12 ounces mascarpone cheese, softened
6 ounces unsalted butter, softened
1 1/2 pounds of powdered sugar
1 teaspoon vanilla extract
To make the mascarpone frosting, in the bowl of an electric mixer, beat together the butter and mascarpone cheese. Mix until well combined and smooth. Add the vanilla extract. Slowly add the powdered sugar until light and fluffy.
Frost the cooled cupcakes with an offset spatula or use a pastry tip (1M) in a disposable pastry bag.
Cheesecake batter can be made a day ahead and stored in the refrigerator.
These cupcakes are also delicious when topped with maple frosting.