Spiced Pumpkin Cupcakes with Marshmallow Frosting Recipe


1 and 3/4 cups (220g) all-purpose flour (measured correctly)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice1
2/3 cup (133g) packed dark brown sugar
2 large eggs
1 cup (227g) pumpkin puree (canned is best here)
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon vanilla extract

Marshmallow Frosting
1/2 cup (120g) unsalted butter, softened to room temperature
1 cup marshmallow creme (marshmallow fluff)
1 teaspoon vanilla extract
3 Tablespoons (45ml) heavy cream
2 cups (240g) confectioners’ sugar
1/4 teaspoon salt


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