Pumpkin-Spice Cupcakes with Mascarpone-Cream Cheese Icing

Pumpkin-Spice Cupcakes & Mascarpone-Cream Cheese Frosting

*adapted from a From Smitten Kitchen recipe

1 stick unsalted butter, room temperature
1 cup Raw Sugar
1/3 cup granulated sugar
2 cups All-Purpose flour
1 teaspoon Vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 & 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk mixed
1 1/4 cups canned solid-pack pumpkin

Icing
1 -8 ounce package cream cheese, softened
1 -8 ounce container Mascarpone cheese at room temperature
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
¼ cup Honey

Directions:
1. Preheat the oven to 350°.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt,  into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternately add the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.