This pumpkin frosting is a delicious accompaniment for anything!!  Of course pumpkin goes with vanilla, chocolate,  orange, ricotta . . . on and on :)  I put this on my Sugar Cookie Cupcakes and it was fantastic.  This frosting is a little loose because of the pumpkin but it holds up well.  Keep it in the refrigerator because of the butter and mascarpone and it will last for two weeks.

Ingredients
2 8oz tubs of mascarpone cheese
1/2 cup pumpkin
1/4 cup butter softened
1/2 tsp vanilla
5 cups powdered sugar
1 tsp cinnamon
 
Mix the mascarpone and butter with electric mixer until smooth.  Mix in the pumpkin, vanilla and cinnamon.  Add the powdered sugar 1 cup at a time.

I used a piping bag but it goes on very well with a offset spatula also.

​The most basic, but never boring sugar cookie.  It has an invitation to almost any get together.  But sometimes you want to step it up at holiday or party.  These sugar cookie cupcakes are the perfect choice.  They are a moist dense cupcake that taste like a sugar cookie!  I paired then with a pumpkin frosting for the fall season but they would be delicious with a thick vanilla cream also.  

​If you want to have a little fun with theses cupcakes, add 3/4 cup of sprinkles to make them funfetti for a children's party or a festive office party.  They are easy to make and even easier to eat.  I hope you like them.

Ingredients
3 cups flour
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1/2 cup milk
4 eggs
3/4 cup butter softened
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 teaspoons baking powder
2 cups super fine sugar
1/2 cup melted white chocolate chips
 
Instructions
Preheat oven to 350 degrees.
 
In a medium bowl mix together the flour, baking powder, baking soda, and salt.
 
In a mixer or with electric beaters, cream together the sugar and butter. Break the eggs in a bowl and scramble lightly with the extracts.  Mix into the butter mixture until well combined.  Then add  the flour mixture alternating with milk to the bowl.  (a little of your flour, a little of your milk, and repeat until both are gone)
 
Place the white chocolate chips in a bowl in the microwave and heat for 20 seconds. Remove from microwave and stir, then return and heat in 20 second increments until melted.  Add melted white chocolate chips to batter and stir.
 
I used a mini cupcake tin with mini cupcake papers, fill the papers 3/4 way full.  Place in 350° oven for 13-15 minutes.
 
If using a regular size cupcake tin, fill 3/4 full and bake 20 - 23 minutes.
 
Let cool before frosting.

​Instead of the traditional cookies for the next get together or event, bring these cupcakes!! They’ll be a huge hit.