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.
Servings 12 cupcakes
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Kosher salt
- 1 stick butter softened
- ½ cup sugar
- ½ cup canned pure pumpkin puree
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs
- 8 large egg whites
- 2 cups white sugar
- ½ teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
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 ¼ 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 ¾ 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.
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.
Serving: 1cupcake | Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g