Pumpkin Cupcakes with Sweet Ginger Frosting

For the cupcakes:
Preheat oven to 350 F.

In a large bowl, cream together the butter and granulated 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. Set aside.

Measure flour by fluffing it with a fork then lightly spooning it into a dry measuring cup and leveling the top with the back of a knife. Combine the flour, baking soda, salt, and pumpkin pie spice 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.

Line your mini muffin pans with paper cups (recipe makes roughly 42 mini cupcakes). Spoon 2 teaspoons of batter into each cup. Bake for 15 to 20 minutes or until a cupcake springs back when touched. Remove from oven.

Immediately remove cupcakes from pans and allow them to cool completely on a wire rack.

For the frosting:
In a mixing bowl using an electric mixer, beat the mascarpone and cream cheese on medium speed until fluffy. Add the confectioners’ sugar and beat on low until smooth. Beat in vanilla extract and ground ginger just until incorporated. Spread the frosting over cooled cupcakes.

For the caramel:
Melt the butter in a small saucepan over medium heat. Add brown sugar and stir well with a silicone spatula. Bring mixture to a boil over medium heat. Boil until sugar is dissolved, stirring occasionally. Stir in evaporated milk and let the mixture boil for 2 minutes. Drizzle caramel over the frosting.

Note: To make regular sized cupcakes, line a 12 cup muffin pan with paper liners. spoon ¼ cup batter into each cup. Bake cupcakes for 20 to 25 minutes.