Hello! It’s been a while! But I’m back with a great recipe for your fall season — I bet you already guessed it — pumpkin spice cupcakes with a cinnamon marshmallow frosting! Yes! PSC {pumpkin spice cupcakes} all the way! {Btw, I love this blue background from ink and elm — What do you think??}
So these cupcakes are light and moist (the only time it’s appropriate to use that term, btw) and slightly sweet. Not overwhelming sweet — so you can eat more! haha, jk. But what makes them really special is the frosting on top. I whipped up some butter and marshmallow fluff in a stand mixer and added in a dash of cinnamon which is just perfection.
Top these cuties off with some marshmallow crème pumpkins and just like that, something you can bake and share for the fall season.
Now I know there’s TONS of pumpkin recipes out there — so I’ve listed a few of my favorites below just in case you’re interested in *more* pumpkin. 🙂
Food Networks’ Pumpkin Spice Cupcakes with Maple Frosting
Sally’s baking Addiction Pumpkin Cake — Cupcake edition
Martha Stewart’s Pumpkin Spice Cake with Honey Frosting
Averie Cooks Pumpkin Spice Cake With Cream Cheese Frosting
Happy Baking!
XO,
Danielle
Pumpkin Spice Cupcakes with Cinnamon Marshmallow Frosting
Ingredients
Ingredients:
- 2 cups all-purpose flour spoon & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 3/4 cup canola or vegetable oil
- 4 large eggs
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 15 ounce can pumpkin puree
- 1/2 Cup Sour Cream or Yogurt
- 1 and 1/2 teaspoons pure vanilla extract
Cinnamon Marshmallow Frosting
- 1/2 cup unsalted butter softened to room temperature
- 1 Cup Marshmallow Fluff
- 3 cups 360g confectioners’ sugar, plus an extra 1/4 – 1 cup if needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cinnamon
- 1/8 teaspoon salt
Instructions
Directions:
- Preheat the oven to 350°F and line muffin pans with paper liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Scoop batter into the prepared muffin pans ( I like to use a large cookie scoop). Bake for 20-22 minutes. Baking times vary, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and set the entire pan on a wire rack. Allow to cool completely.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the marshmallow fluff and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 -1 cup of confectioners sugar. Spread the frosting on the cooled cupcakes. Refrigerate for 30 minutes before serving.
- Cover leftover cupcakes tightly and store in the refrigerator for 5 days.
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