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1
Make the frosting In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth.
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2
Add the confectioners' sugar and beat until incorporated.
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3
Beat in the vanilla.
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4
Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.
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5
Meanwhile, make the cupcakes Preheat the oven to 350.
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6
Line 16 muffin cups with paper liners.
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7
In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg.
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8
In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs.
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9
Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
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10
Meanwhile, make the cupcakes Spoon the batter into the prepared muffin cups.
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11
Bake for about 25 minutes, until the cupcakes spring back when gently pressed.
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12
Transfer the cupcakes to a rack and let cool completely.
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13
Make the caramel In a medium saucepan, spread the sugar evenly and cook over moderately low heat, shaking the pan to keep the sugar in an even layer.
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14
Cook, swirling the saucepan occasionally, until the sugar is melted and a deep-amber caramel forms.
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15
Slowly add the cream (be careful, the caramel will boil vigorously) and cook, whisking, until smooth.
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16
Transfer the caramel to a heatproof bowl and stir in the salt.
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17
Let cool to room temperature.
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18
Make the caramel Frost the cupcakes and drizzle with the caramel sauce.
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19
Garnish with the crystallized ginger and serve.
