Pumpkin Spice Cupcakes with Marshmallow Frosting
These pumpkin spice cupcakes have toasted marshmallow meringue frosting! These are perfect for Fall and pumpkin spice season.
Servings: 12 cupcakes
Calories: 263kcal
Equipment
- cupcake pan
- Bowls
- Whisk
- Rubber Spatula
- Stand Mixer
- Measuring Spoons
Ingredients
Pumpkin Spice Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ cup neutral oil
- 2 large eggs room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
Marshmallow Frosting
- 4 large egg whites room temperature
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- pinch salt
- 1 teaspoon vanilla
Instructions
Cake
- Preheat your oven to 350℉/175℃ and line a cupcake pan with liners. Set aside.
- In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda , 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice
- In a large bowl, whisk together the brown sugar, granulated sugar, canned pumpkin, vanilla extract, eggs, and oil.½ cup neutral oil , 2 large eggs , ½ cup light brown sugar, ½ cup granulated sugar, 1 cup pumpkin puree, 2 teaspoons vanilla extract
- Pour the dry ingredients into wet ingredients and mix until just combined with a rubber spatula.
- Fill up the cupcake liners so they're about ⅔ full - you don't want them to overflow in the oven! Bake in the oven for 20-24 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5-10 minutes before removing from the cupcake pan and cooling completely on a wire cooling rack.
Marshmallow Frosting
- Place the egg whites, sugar, salt, and cream of tartar in a heatproof bowl - I prefer using a metal bowl for this.4 large egg whites, ¾ cup granulated sugar, ½ teaspoon cream of tartar, pinch salt
- Fill a saucepan with an inch or two of water on the stove and place over medium-low heat, so the water begins to simmer. Place the bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.
- Whisk constantly until the sugar dissolves. It'll go from thick to frothy. To test, I like to (carefully!) lift the whisk up and rub the mixture between my fingers. You shouldn't feel any of the sugar.
- Take the bowl off the double boiler and place in your stand mixer, fitted with the whisk attachment (or use a handheld mixer). Add the vanilla.1 teaspoon vanilla
- Beat on high speed for 5 minutes, or until you get stiff and glossy peaks.
- Frost your cupcakes with the marshmallow frosting. Optional, but use a kitchen torch to toast the frosting and enjoy!
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US Customary’ above the ingredients to see the cup measurements.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking
Pumpkin: you want to use 100% pure pumpkin puree in a can, and not pumpkin pie filling.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Vegetable Oil: Use an unflavoured oil like canola oil if you don’t have vegetable oil.
Blow Torch: If you don't have a blow torch, you can either enjoy the frosting untoasted (it tastes like marshmallow fluff!) or you can use your broiler. I place the cupcakes on a baking sheet under the broiler and keep a very close eye on them - it can go from toasty to burnt quickly. Note, the color from the broiler isn't as nice looking and looks a bit grey versus the brown, toasty color you get from a blow torch.
Storage: Keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before eating.
Nutrition
Calories: 263kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 309mg | Potassium: 121mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
