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Spiced Cupcakes with Cream Cheese Frosting
COSORI ORIGINAL
18
Ingredients
30
Minutes
12
Servings
Ingredients
Cupcakes
+
1½ cups all-purpose flour
+
½ teaspoon baking powder
+
½ teaspoon baking soda
+
½ teaspoon salt
+
1 teaspoon pumpkin pie spice
+
¼ teaspoon ground cinnamon
+
1 cup unsalted butter, softened
+
½ cup granulated sugar
+
½ cup light brown sugar
+
2 large eggs, room temperature
+
1 teaspoon vanilla extract
+
½ cup sour cream
+
Oil spray
Whipped Mascarpone Frosting
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1 cup heavy whipping cream, cold
+
1¼ teaspoons vanilla extract
+
½ cup powdered sugar
+
8 ounces mascarpone, cold
+
¼ teaspoon ground cinnamon, for garnish
Items Needed
+
Stand mixer with whisk and paddle attachments
+
12 silicone muffin cups
+
Piping bag
Whipped Mascarpone Frosting
+
1 cup heavy whipping cream, cold
+
1¼ teaspoons vanilla extract
+
½ cup powdered sugar
+
8 ounces mascarpone, cold
+
¼ teaspoon ground cinnamon, for garnish
Items Needed
+
Stand mixer with whisk and paddle attachments
+
12 silicone muffin cups
+
Piping bag
+
2 cups mozzarella, shredded
+
1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Sift the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl.
STEP 2
Beat the butter, granulated sugar, and light brown sugar in the stand mixer with the paddle attachment until it’s creamy.
STEP 3
Add the eggs and vanilla, then beat until light and fluffy.
STEP 4
Add the sour cream and the dry ingredients, then beat until there are no longer any dry spots.
STEP 5
Spray the muffin cups with oil spray and divide the batter evenly into each of the 12 muffin cups.
STEP 6
Select the Preheat function on the Cosori Air Fryer, adjust temperature to 325°F, then press Start/Pause.
STEP 7
Place the muffin cups into the preheated air fryer.
STEP 8
Set temperature to 320°F and time to 15 minutes, then press Start/Pause.
STEP 9
Remove when done and set aside to fully cool before frosting.
STEP 10
Wash and dry the mixing bowl of the stand mixer, then refrigerate the bowl and the whisk attachment of the stand mixer so that everything is cold.
STEP 11
Combine heavy cream, vanilla extract, and powdered sugar in the bowl of the stand mixer fitted with the whisk attachment. Whisk until soft peaks form.
STEP 12
Add the mascarpone and whip until stiff peaks form.
STEP 13
Fill a piping bag with frosting. Pipe the frosting onto the cupcakes, dust cinnamon on top to garnish, then serve.
STEP 13
Remove the lasagna when done and garnish with basil, then serve.
STEP 14
Remove the empanadas when done and brush again lightly with the egg wash for shine while they are still very hot, then serve with the chimichurri on the side.
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