Name: Spiced Pumpkin Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 3 min
Yield: 14
Cuisine: American
Ingredients: For the cupcakes:; 1¾ cups (220 grams), spoon & leveled all purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; ½ tsp salt; 1½ tsp ground cinnamon; 1 tsp pumpkin pie spice; ⅔ cup (133 grams), packed dark brown sugar; 2 large eggs; 1 cup (227 grams), canned is best here pumpkin puree; ½ cup (120 milliliter) Vegetable Oil; ⅓ cup (80 milliliter) milk; 1 tsp pure vanilla extract; For the Marshmallow Frosting:; ½ cup (120 grams), softened to room temperature unsalted butter; 1 cup marshmallow fluff marshmallow creme; 1 tsp pure vanilla extract; 3 tbsp (45 milliliter) heavy cream; 2 cups (240 grams) confectioner's sugar; ¼ tsp salt

How To Make Spiced Pumpkin Cupcakes

Soft and flavorful classic spiced pumpkin cupcakes sprinkled with marshmallow frosting for the holiday season. Kids and adults will surely enjoy this treat.

Preparation: 15 minutes

Cooking: 18 minutes

Refrigerate Time: 1 hour 30 minutes

Total: 2 hours 3 minutes

Serves:

Ingredients

For the Cupcakes:

1¾cupsall purpose flour,(220 grams), spoon & leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
1tsppumpkin pie spice
⅔cupdark brown sugar,(133 grams), packed
2large eggs
1cuppumpkin puree,(227 grams), canned is best here
½cupvegetable oil,(120 milliliter)
⅓cupmilk,(80 milliliter)
1tsppure vanilla extract

For the Marshmallow Frosting:

½cupunsalted butter,(120 grams), softened to room temperature
1cupmarshmallow creme,marshmallow fluff
1tsppure vanilla extract
3tbspheavy cream,(45 milliliter)
2cupsconfectioner’s sugar,(240 grams)
¼tspsalt

Instructions

Preheat oven to 350 degrees F (177 degrees C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Spoon the batter into the prepared cupcake cups. Fill only about ½-⅔ full.
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Marshmallow Frosting:

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.
Add 2 cups of confectioners’ sugar and the salt slowly with the mixer running on low then increase the speed to high and beat for 1 minute.
If it looks too thin, add ¼ cup more confectioners’ sugar. Frost cooled cupcakes however you’d like.