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!
Heat oven to 350ºF degrees. Line two mini muffin pans with paper cups. Set aside
In a large bowl, cream together the butter and sugar until fluffy. Beat in the pumpkin puree. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract. The mixture may look curdled, this normal and will smooth out once the flour is added.
Combine the flour, baking powder, baking soda, pumpkin pie spice, ginger, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the pumpkin mixture alternating with the milk. Begin and end with the flour mixture.
Spoon 1 tablespoon of batter into each prepared muffin cup. Bake for 15 to 20 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
Make the frosting
Beat the mascarpone and cream cheese on medium speed until fluffy. Beat in vanilla extract and ground ginger just until incorporated.
Add one cup of the sugar and beat on low until smooth. Beat in more sugar if thicker frosting is desired. Spread the frosting over cooled cupcakes.
Notes
Pumpkin puree: I used pure pumpkin puree from a can. I imagine homemade puree would work also but I've not tested it.
Mascarpone: It's very similar to cream cheese but lighter and creamier. Mixed with the cream cheese, you'll get a mild, light, and creamy frosting. I highly recommend using it. However, you can swap it for softened, unsalted butter if needed.
Additional ginger flavor: If you LOVE ginger, garnish the tops of the frosted cupcakes with chopped crystallized ginger.
To make regular-sized cupcakes: Add an additional 1/2 teaspoon of baking soda. Line a 12-cup muffin pan with paper liners and fill ⅔ full with batter. Bake cupcakes for 17-19 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
Make ahead tips:
The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Unfrosted cupcakes will keep for up to 5 days in the refrigerator. Or 3 months in the freezer. Thaw in the refrigerator overnight and frost before serving.