Pumpkin Cupcakes With Marshmallow Frosting
Delicious pumpkin cupcakes topped with a fluffy marshmallow frosting. Perfect for fall!
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Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place over a pot of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm to the touch.
- Remove from heat and beat the mixture on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
- Transfer the frosting to a piping bag and frost the cooled cupcakes.
Nutritional Value
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.5mg
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