Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 tbsp finely minced candied ginger
  • 1 tsp vanilla extract
  • 8 oz full-fat cream cheese, chilled
  • 4 oz mascarpone cheese, chilled
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp ground ginger
  • 1 tbsp heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, and nutmeg.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy. Incorporate eggs one at a time, beating well after each addition.
  4. Mix in the pumpkin puree, vanilla extract, and minced candied ginger until the batter is uniform.
  5. Slowly stir the dry ingredients into the wet ingredients on low speed, stopping as soon as no streaks of flour remain.
  6. Divide the batter evenly among the liners, filling each about 3/4 full.
  7. Bake for 20–22 minutes, or until the tops spring back when lightly touched.
  8. Prepare frosting by beating chilled cream cheese, mascarpone, and softened butter together. Add powdered sugar and ground ginger, beating until smooth. Add heavy cream if needed for consistency.
  9. Pipe the frosting onto cooled cupcakes using a piping bag with a star tip.