Pumpkin Cupcakes with Marshmallow Frosting
These cupcakes are incredibly moist and packed with pumpkin spice flavor! The marshmallow frosting is light and adds a fun twist to a classic.
Ingredients
Pumpkin Cupcakes
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp salt
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cup pumpkin puree
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
Marshmallow Frosting
- 7 oz marshmallow fluff
- 1/2 cup unsalted butter room temperature
- 3-4 cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy cream or milk if needed
Instructions
Pumpkin Cupcakes
- Line a mini cupcake pan or regular cupcake pan with liners. If baking a cake, grease the pans and line with parchment paper. Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a medium bowl whisk together the vegetable oil, both sugars, pumpkin puree, eggs, and vanilla.
- Make a well in the dry ingredients and pour the wet into it. Mix until just combined.
- Distribute your batter to your pans. Do not fill the cupcake pans more than 2/3 full!
- Bake cupcakes 13-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan 5 minutes before removing to cool completely.
Marshmallow Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and marshmallow fluff together on high until combined.
- Add in the powdered sugar 1 cup at a time until you've added 3 cups.
- Add in the vanilla extract and mix to combine.
- If your frosting is too runny, add another cup of powdered sugar. If it is too thick, thin it with milk or heavy cream 1 tsbp at a time.
- To make decorating easier, pop the frosting in the fridge for about 10-20 minutes.