These Pumpkin Spice Cupcakes with Marshmallow Frosting are a cozy autumn dream come true. Moist, spiced pumpkin cake pairs perfectly with fluffy, sweet marshmallow frosting for a treat that’s both comforting and indulgent. In just 15 minutes of prep and 18 minutes of baking, you’ll have a batch of cupcakes that fill your kitchen with the warm aroma of cinnamon, nutmeg, and cloves. Perfect for gatherings or a quiet afternoon, they’re a seasonal delight that’s as easy to make as it is to enjoy.
The tender crumb of the cupcakes melts in your mouth, while the airy frosting adds a delightful contrast in texture. Each bite is a harmonious blend of rich pumpkin flavor and creamy marshmallow sweetness. Whether you’re a seasoned baker or just starting out, this recipe is a foolproof way to bring a touch of fall magic to your table. With a total time of just 2 hours, you’ll have a dozen or more cupcakes ready to impress and satisfy any pumpkin spice craving.
Ingredients for Pumpkin Spice Cupcakes with Marshmallow Frosting
- Cupcakes:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs
- 1 cup (227g) pumpkin puree (canned is best here)
- 1/2 cup (120ml) vegetable oil
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
- Marshmallow Frosting:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup marshmallow creme (marshmallow fluff)
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (45ml) heavy cream
- 2 cups (240g) confectioners’ sugar
- 1/4 teaspoon salt
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- Make the cupcake batter: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a medium bowl, whisk the brown sugar and eggs together. Add the pumpkin puree, vegetable oil, milk, and vanilla, and whisk until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake the cupcakes: Spoon the batter into the prepared muffin cups, filling each about 1/2 to 2/3 full. Bake for 17-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a medium bowl, use a handheld or stand mixer with a paddle attachment to beat the butter, marshmallow creme, vanilla, and heavy cream on medium speed until smooth. Gradually add the confectioners’ sugar and salt while mixing on low speed. Increase the speed to high and beat for 1 minute. If the frosting is too thin, add 1/4 cup more confectioners’ sugar.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them as desired. For a professional look, use a piping tip like Wilton #12.
- Serve and enjoy: These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Perfect Pairings: Toppings and Serving Ideas
Take your Pumpkin Spice Cupcakes to the next level with creative toppings! Sprinkle a pinch of cinnamon or pumpkin pie spice on the frosting for a festive touch. For added crunch, try crushed graham crackers or chopped pecans. Serve these cupcakes with a warm cup of chai tea or coffee for a cozy fall treat.
Storing and Keeping Them Fresh
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months.
Quick Tips for Busy Bakers
Short on time? Use a boxed spice cake mix and add 1 cup of pumpkin puree to the batter for a shortcut version. For the frosting, swap marshmallow creme with store-bought vanilla frosting and mix in a few tablespoons of marshmallow fluff. These hacks save time without sacrificing flavor!
Equipment You’ll Need
For smooth baking, use a 12-count muffin pan and cupcake liners for easy cleanup. A handheld or stand mixer is essential for the frosting, and a Wilton #12 piping tip creates beautiful swirls. Don’t forget a toothpick to check for doneness!
Common Questions Answered
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s pureed and strained to match the consistency of canned pumpkin.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend.
Why is my frosting runny?
Add an extra 1/4 cup of confectioners’ sugar to thicken it up.
Pumpkin Spice Cupcakes with Marshmallow Frosting Recipe
Ingredients
Cupcakes
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 3/4 cup packed light or dark brown sugar
- 2 large eggs
- 1 cup pumpkin puree (canned is best here)
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Marshmallow Frosting
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup marshmallow creme (marshmallow fluff)
- 1 teaspoon pure vanilla extract
- 3 Tablespoons heavy cream
- 2 cups confectioners’ sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter into the prepared cupcake cups. Fill only about 1/2 – 2/3 full. If you have extra batter for 1-2 cupcakes, bake a 2nd batch. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 2 cups confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Frost cooled cupcakes however you’d like. I used a Wilton #12 piping tip.