Baked by an Introvert
Mini Pumpkin Ginger Cupcakes
Light and dainty, these Pumpkin Ginger Cupcakes are topped with a creamy ginger frosting made of mascarpone and cream cheese. These soft and moist mini cupcakes definitely belong on your fall dessert table!
Whip these cupcakes up during the holiday season and prepare to indulge in utter deliciousness. And since they are mini, you can enjoy more than one at a time!
Make the batter
Cream the butter and sugar then beat in the pumpkin puree. Add the eggs then the vanilla. Gradually add dry ingredients alternating with milk.
Transfer 1 tablespoon of batter into each muffin cup. Bake for 15 to 20 minutes. Remove from the pan and cool completely on a wire rack.
Make the ginger frosting
Beat the mascarpone and cream cheese. Mix in the vanilla and ground ginger. Add one cup of sugar and beat until smooth.
Frost the cupcakes & enjoy
Once the cupcakes have cooled, top with the ginger frosting.