- 3 extra-large eggs
- 1 1/4 cups sugar
- 1 1/2 cups canned pure pumpkin puree
- 1 1/4 cups vegetable oil
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1/2 cup mascarpone cheese
- 3 cups confectioners sugar
- 1 sugar
- 1 teaspoon pure vanilla extract
- Cinnamon-sugar (2 teaspoons ground cinnamon mixed with 1/4 cup granulated sugar)
- MAKE THE PUMPKIN CUPCAKES
- Preheat the oven to 350°F. Line mini cupcake pans with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the eggs, sugar, pumpkin, and oil on medium-high speed until well blended.
- With the mixer on low, add the flour, baking powder, cinnamon, salt, and baking soda and mix just until blended.
- Fill the lined cupcake pans three-quarters full with the batter.
- Bake the cupcakes for 15 to 20 minutes or until a cake tester inserted into the center comes out with a fine crumb.
- Remove the pans from the oven. Transfer the cupcakes to wire racks to cool. Cool completely before frosting.
- MAKE THE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and mascarpone on low speed until smooth. Gradually add the confectioners’ sugar and vanilla and beat on high speed for 5 to 8 minutes, or until very light and fluffy.
- ASSEMBLE THE CUPCAKES
- Fill a pastry bag with the frosting. Cut off the tip of the pastry bag to make a small opening. Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers. Sprinkle with the cinnamon sugar.