Pumpkin Cupcakes with Marshmallow Frosting are the perfect fall cupcake to enjoy drinking a cup of tea or coffee with. The combination of pureed pumpkin and spices makes for the perfect flavor without being overpowering.
I recently purchased a culinary torch. What took me so long to get it? It was perfect for giving these cupcakes the right amount of sear and marshmallow effect. The marshmallow frosting is just like any other marshmallow when it’s melted: sticky!
So I’m giving you a little warning but don’t be concerned about it. Just make sure you’re ready to lick your fingers. It’s that good!
Ingredients
For these cupcakes you’ll need the basics:
- all-purpose flour
- ground cinnamon
- allspice
- nutmeg
- baking powder
- baking soda
- Kosher salt
- butter softened
- sugar
- homemade or canned pure pumpkin puree
- pure vanilla extract
- large eggs
Marshmallow Frosting:
- egg whites
- white sugar
- cream of tartar
- pure vanilla extract
How To Make the Pumpkin Cupcakes
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
How to make the frosting:
- In the metal bowl of an electric mixer, place the egg whites, sugar, and cream of tartar . Make sure this bowl is heatproof. Set over a saucepan with simmering water, whisking constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Place the bowl back on the electric mixer using the whisk attachment. Whisk the mixture starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Enjoy friends! These cupcakes are so light and fluffy! Hope you get to make them.
Cupcake recipe adapted from Food Network
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Print Recipe:
Pumpkin Cupcakes with Marshmallow Frosting
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1 stick butter softened
- 1/2 cup sugar
- 1/2 cup canned pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 8 large egg whites
- 2 cups white sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Instructions
Cupcakes
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
Marshmallow Frosting:
- In the metal bowl of an electric mixer, place the egg whites, sugar, and cream of tartar . Make sure this bowl is heatproof. Set over a saucepan with simmering water, whisking constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Place the bowl back on the electric mixer using the whisk attachment. Whisk the mixture starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
These cupcakes are delicious!