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pumpkin cupcakes with marshmallow frosting

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.
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 4 dozen mini cupcakes

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.
Keyword marshmallow buttercream, marshmallow frosting, pumpkin cupcakes, pumpkin spice cupcakes