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Pumpkin cupcake with cinnamon mascarpone frosting
Soft and fragrant pumpkin cupcake topped with mascarpone swirl

Spiced pumpkin cupcakes with mascarpone frosting

Author: Flavelo
Recipes Cakes and Desserts
This cake is the essence of autumn: the dense fibres of pumpkin purée meet warming spices. The secret lies in the airiness of the batter: creaming the butter and sugar traps tiny air bubbles in the fat, which expand in the oven's heat, making the cupcake light yet moist. The acidity of the mascarpone frosting perfectly counterpoints the sweetness of the sponge.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Stand mixer or electric hand whisk
  • Piping bag (for decoration)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Line the muffin tin with paper cases.

Tip: The oven needs to reach temperature by the time the batter is ready so the baking powder starts working immediately.
2 ✓

Sift the flour, baking powder, cinnamon, nutmeg, and salt into a bowl.

Tip: Sifting loosens the flour and distributes the baking powder, preventing bitter lumps.
3 ✓

Cream the soft butter and sugar until pale and fluffy (approx. 5 mins on high speed).

Tip: This is the most important step: it incorporates air into the batter, making it light.
4 ✓

Add the eggs one by one, beating thoroughly after each addition.

Tip: Adding them gradually helps maintain a creamy consistency and prevents the fat and water from separating (curdling).
5 ✓

Fold in the vanilla and pumpkin purée.

Tip: Work at a lower speed now so you don't knock the air out.
6 ✓

Add the flour mixture and milk in 2-3 alternating batches. Start and end with the flour. Mix only until just combined!

Tip: Overmixing activates the gluten in the flour, making the cake chewy and tough.
7 ✓

Fill the cases 3/4 full and bake for 18-20 minutes. Perform a skewer test: if it comes out clean, they are ready.

Tip: Don't open the oven in the first 15 minutes, as the thermal shock causes the sponge to collapse.
8 ✓

Leave the cupcakes to cool completely on a wire rack.

Tip: If you put frosting on warm cupcakes, the butter content causes it to melt and slide off.
9 ✓

For the frosting, whip the cold double cream with the icing sugar and mascarpone until stiff peaks form. Do not overmix.

Tip: Both the cream and mascarpone must be cold, otherwise the fat will separate and the frosting will become grainy.
10 ✓

Decorate the cooled cakes with the cream and sprinkle with a dusting of cinnamon.

Tip: Serve immediately or store in the fridge.

Recipe FAQ

Why did the middle sink?
You likely overmixed the batter after adding the flour, or opened the oven door too soon.
Can I use homemade pumpkin purée?
Yes, but drain any excess water before baking, otherwise it will make the batter soggy.

Ingredients

  • 200 g Plain flour
  • 150 g Pumpkin purée (thick)
  • 120 g Granulated sugar
  • 100 g Butter (room temperature)
  • 2 pcs Eggs (medium, room temperature)
  • 100 ml Milk
  • 5 g Baking powder
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 1 pinch Salt
  • 5 ml Vanilla extract
  • 200 ml Double cream (cold)
  • 50 g Icing sugar
  • 150 g Mascarpone (cold)