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Pumpkin Spice Cupcakes with Marshmallow Frosting Recipe

Pumpkin Spice Cupcakes with Marshmallow Frosting Recipe

Neha
These Pumpkin Spice Cupcakes with Marshmallow Frosting are a cozy autumn dream come true. 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.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Cupcakes
Cuisine American
Servings 12

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.
Keyword cupcakes, frosting, marshmallow, pumpkin, spice
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