Pumpkin Tiramisu Cupcakes 

The perfect pumpkin treat for any fall occasion

By Maria Johnson

Ingredients needed:

For cupcakes:

1 stick unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/3 cup sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Yeilds 18 cupcakes

Preheat the oven to 365 degrees F

Line cupcake pan with liners, cooking spray, or vegetable oil and flour.

Beat butter and sugars on medium speed about five minutes, or until fluffy.

Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a serperate medium bowl.

Add eggs into the mixed bowl one at a time. Scrape down sides as you alternate mixing in the flour and milk, starting and ending with the flour. Beat in pumpkin until smooth.

Fill cupcake pan, each ¾ of the way full. Rap, or drop, onto counter or floor once to remove air bubbles. Bake about 20-25 minutes until toothpick inserted into cupcake comes out clean. Cool completely on cooling rack.

Ingredients for Frosting:

1 cup heavy cream
8 ounces mascarpone or cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted

Beat heavy cream on medium speed in medium size bowl until stiff peaks form.

In another bowl, beat and whisk mascarpone/cream cheese and confectioner’s sugar until smooth.

Gently fold whipped cream into cheese mixture until completely incorporated.

For espresso, mix two shots fresh with sugar to your liking.
Dip small portion of bottom of cupcake in espresso mixture, and spread mixture on top as well.

Finally, pipe or spoon the frosting onto your cupcakes and dust with cocoa powder, cinnamin sugar, or anything else you can find in your cabinet that would taste fantastic. I even splattered extra espresso onto the frosting.