These Pumpkin Cupcakes with Marshmallow Frosting are super soft, moist and topped with a delicious and fluffy marshmallow cream cheese frosting! You’ll love every bite.
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Those Pumpkin cream cheese muffins you purchase through the drive through have nothing on these pumpkin cupcakes.
Why eat a muffin when you can have a cupcake topped with marshmallow frosting?!
I’m going to make a BOLD statement here…
These are THE BEST pumpkin cupcakes with marshmallow cream cheese frosting you will ever eat.
In regards to the statement I said above, I’m truly mean it.
These cupcakes came out beautifully domed and just ready for the marshmallow cream cheese frosting to be dolloped on top.
Not to mention they are super moist, packed full of pumpkin flavor and the frosting is literally AMAZING!
INGREDIENTS FOR EASY PUMPKIN CUPCAKES:
- all purpose flour
- baking soda
- baking powder
- pumpkin pie spice
- brown sugar
- granulated white sugar
- Canned pumpkin (not pumpkin pie filling)
- vegetable oil
- 2 eggs
- vanilla extract
HOW TO MAKE PUMPKIN CUPCAKES FROM SCRATCH
- Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin.
- Into a large bowl whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
- Into another bowl combine brown sugar, white sugar, pumpkin, oil, milk, eggs and vanilla extract. Mix to combine. Make a well into the center of the dry ingredients and pour in the wet ingredients. Mix until combined.
- Fill muffin liners 3/4 of the way full. (This results in perfectly domed cupcakes.)
- Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting
HOW TO MAKE MARSHMALLOW CREAM CHEESE FROSTING
Into the bowl of your stand mixer fitted with the whisk attachment, or a large bowl with a mixer, beat butter for 3 minutes until soft and fluffy.
Add in marshmallow fluff and cream cheese and beat for an additional 2-3 minutes.
Slowly add in powdered sugar and vanilla extract.
Place into a piping bag.
HOW TO DECORATE PUMPKIN CUPCAKES
When the cupcakes have cooled completely, using a piping bag fill with marshmallow cream cheese frosting, pipe frosting onto the top of each cupcakes.
Garnish with a candy corn pumpkin and festive sprinkles.
I used these sprinkles from Sweets and Treats as well as the cupcakes liners which are grease proof and the best ones I’ve ever purchased!
HOW TO STORE PUMPKIN CUPCAKES.
Wrap tightly with saran wrap and store in an air tight container. To keep cupcakes even fresher, store in the refrigerator.
HOW LONG DO PUMPKIN CUPCAKES LAST?
Pumpkin cupcakes will last for 2-3 days at room temperature.
Pumpkin cupcakes can last up to 1 week stored in the refrigerator.
Store both in an air tight container.
I recommend frosting cupcakes just before serving.
HOW TO FREEZE PUMPKIN CUPCAKES?
The best way to freeze pumpkin cupcakes are to tightly wrap each cupcakes in plastic wrap and place into a freezer zip top bag or air tight container. You want to make sure you can get out as much air as possible.
Pumpkin bread will last for 2-3 months when stored in the freezer.
To thaw, leave at room temperature.
I do not recommend freezing pumpkin cupcakes with cream cheese frosting. Freeze cupcakes unfrosted.
The insides of these pumpkins cupcakes are super soft and moist. You’ll savor every bite!
Enjoy these #PumpkinWeek recipes from our bloggers:
Impossible Pumpkin Pie from Red Cottage Chronicles
Double Chocolate Pumpkin Cupcakes from Daily Dish Recipes
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Truffles from Sweet Beginnings
Pumpkin Mini Skillet Cookie from Caroline’s Cooking
Pumpkin Peanut Butter Pie with Chocolate Crust from The Spiffy Cookie
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Snickerdoodles from The Redhead Baker
Pumpkin Spice Cupcake with Maple Cream Cheese Frosting from Everyday Eileen
Pumpkin Spice Fault Line Cake from Love & Confections