From Sally's Baking Addiction
Spiced Pumpkin Cupcakes with Marshmallow Frosting
- Time
- 2 hr
- Makes
- 12
- Ingredients
- 18
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Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 3/4 cup (150g) packed light or 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 pure vanilla extract
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup marshmallow creme (marshmallow fluff)
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (45ml) heavy cream*
- 2 cups (240g) confectioners’ sugar
- 1/4 teaspoon salt
The method
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