Pumpkin Cupcakes with Marshmallow Frosting

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 over powering.
Pumpkin Cupcakes with Marshmallow Frosting by Muy DelishI 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. Pumpkin Cupcakes with Marshmallow Frosting by Muy DelishThe 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! Pumpkin Cupcakes with Marshmallow Frosting by Muy Delish

.Pumpkin Cupcakes with Marshmallow Frosting by Muy Delish

Enjoy friends! These cupcakes are so light and fluffy! Hope you get to make them.Pumpkin Cupcakes with Marshmallow Frosting by Muy Delish

.Pumpkin Cupcakes with Marshmallow Frosting by Muy Delish

Cupcake recipe adapted from Food Network

Pumpkin Cupcakes with Marshmallow Frosting

Servings 12 cupcakes
Ana Frias
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
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 over powering.
12 cupcakes

Ingredients
  

Cupcakes

  • 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

Marshmallow Frosting:

  • 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

Serving: 1cupcake | Sodium: 209mg | Sugar: 9g | Fiber: 1g | Potassium: 28mg | Calories: 134kcal | Monounsaturated Fat: 1g | Saturated Fat: 3g | Fat: 6g | Protein: 3g | Carbohydrates: 17g

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.

Pumpkin Cupcakes with Marshmallow Frosting by Muy Delish

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