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Pumpkin Cupcakes with Spiced Mascarpone Cream Filling

Yield: 12 cupcakes
Prep 25 mins Bake 350°F 15 mins to 18 mins Cool 5 mins
Pumpkin Cupcakes with Spiced Mascarpone Cream Filling
Ingredients
  • 1  cup  all-purpose flour
  • 3/4  teaspoon  baking powder
  • 3/4  teaspoon  baking soda
  • 3/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground cloves
  • 2  eggs, lightly beaten
  • 2/3  cup  canned pumpkin
  • 1/3  cup  granulated sugar
  • 1/3  cup  packed brown sugar
  • 1/3  cup  vegetable oil
  • 1/3  cup  golden raisins
  • 1/4  cup  chopped walnuts
  • 1  recipe Spiced Mascarpone Cream Filling
  • 1/4  cup  crystallized ginger, finely chopped
Directions

1. Preheat oven to 350 degrees F. Grease and flour twelve 2-1/2-inch muffin cups; set aside.

2. In a medium bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, granulated sugar, brown sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Stir in raisins and walnuts. Spoon batter into prepared muffin cups, filling each two-thirds full.

3. Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.

4. When cupcakes are cool, split each one horizontally in half. Spread Spiced Mascarpone Cream Filling over bottom halves of cupcakes; place top halves of cupcakes on filling. Spread filling on tops of cupcakes; sprinkle with crystallized ginger.

Spiced Mascarpone Cream Filling
Ingredients
  • 1/2  cup  mascarpone cheese
  • 6  tablespoons  butter
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 2  cups  powdered sugar
  • 1  tablespoon  milk (optional)
Directions

1. Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl combine mascarpone cheese, butter, cinnamon, and ginger. Beat with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating well. If necessary, beat in enough milk, 1 teaspoon at a time, to make filling spreading consistency.

Nutrition Facts (Pumpkin Cupcakes with Spiced Mascarpone Cream Filling)
  • cal. (kcal) 353,
  • Fat, total (g) 19,
  • chol. (mg) 63,
  • sat. fat (g) 7,
  • carb. (g) 45,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 31,
  • pro. (g) 5,
  • vit. A (IU) 2284,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 213,
  • Potassium (mg) 201,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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