Recipes and Cooking Pumpkin Cupcakes with Spiced Mascarpone Cream Filling Cuter than cute and perfectly portioned, pumpkin cupcakes make an adorable autumn treat. You will find mascarpone, a Italian triple-cream cheese, in the gourmet cheese case at your supermarket packaged in small plastic containers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 25 mins Yield: 12 cupcakes Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves 2 eggs, lightly beaten ⅔ cup canned pumpkin ⅓ cup granulated sugar ⅓ cup packed brown sugar ⅓ cup vegetable oil ⅓ cup golden raisins ¼ cup chopped walnuts 1 recipe Spiced Mascarpone Cream Filling ¼ cup crystallized ginger, finely chopped Spiced Mascarpone Cream Filling ½ cup mascarpone cheese 6 tablespoon butter ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger 2 cup powdered sugar 1 tablespoon milk (optional) Directions Preheat oven to 350 degrees F. Grease and flour twelve 2-1/2-inch muffin cups; set aside. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 353 Calories 19g Fat 45g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 353 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 63mg 21% Sodium 213mg 9% Total Carbohydrate 45g 16% Total Sugars 31g Protein 5g Vitamin C 2.4mg 12% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 201mg 4% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.