Pumpkin Cupcakes With Marshmallow Frosting Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Baking powder: Helps the cupcakes rise and become fluffy.

Baking soda: Works with the baking powder to ensure the cupcakes rise properly.

Salt: Enhances the flavors of the other ingredients.

Ground cinnamon: Adds a warm, spicy flavor typical of pumpkin desserts.

Ground ginger: Contributes a subtle spiciness and depth of flavor.

Ground nutmeg: Adds a sweet, nutty flavor that complements the pumpkin.

Ground cloves: Provides a strong, aromatic spice that enhances the overall flavor.

Pumpkin puree: The star ingredient, giving the cupcakes their distinct pumpkin flavor and moist texture.

Vegetable oil: Keeps the cupcakes moist and tender.

Granulated sugar: Sweetens the cupcakes and helps with the texture.

Brown sugar: Adds sweetness and a hint of molasses flavor.

Eggs: Bind the ingredients together and provide structure.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Egg whites: Used in the frosting to create a light, fluffy texture.

Cream of tartar: Stabilizes the egg whites in the frosting, helping them to hold their shape.

Granulated sugar: Sweetens the frosting and helps achieve the desired texture.

When making the marshmallow frosting, ensure that the egg whites and sugar mixture reaches a temperature of about 160°F (70°C) while whisking over the simmering water. This will ensure that the sugar is fully dissolved and the egg whites are safe to consume. Use a candy thermometer to check the temperature accurately.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cupcakes denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking soda - Substitute with baking powder: Use 2 teaspoon baking powder for every 1 teaspoon baking soda, but reduce any acidic ingredients in the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, enhancing the overall flavor.

• ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for every 1 teaspoon of ground ginger for a more intense flavor.

• ground nutmeg - Substitute with mace: Mace has a similar flavor profile to nutmeg and can be used in equal amounts.

• ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in equal amounts.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good substitute.

• vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content while keeping the cupcakes moist.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness but reduce other liquid ingredients slightly.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• large egg whites - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to replace egg whites in the frosting.

• granulated sugar - Substitute with powdered sugar: Powdered sugar dissolves more easily and can be used in the frosting.

• cream of tartar - Substitute with lemon juice: Use ½ teaspoon lemon juice for every ¼ teaspoon cream of tartar to stabilize the egg whites.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste has a more intense flavor and can be used in equal amounts.

• Allow the cupcakes to cool completely before storing. This prevents condensation from forming, which can make the cupcakes soggy.

• Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 5 days.

• To refrigerate, place the cupcakes in a single layer in an airtight container. If you need to stack them, separate the layers with parchment paper to prevent sticking.

• For freezing, first flash-freeze the cupcakes without the frosting. Place them on a baking sheet and freeze for about an hour until they are firm.

• Once the cupcakes are firm, wrap each one individually in plastic wrap. This helps to maintain their moisture and prevents freezer burn.

• Place the wrapped cupcakes in a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to use, thaw the cupcakes at room temperature. This usually takes about 2-3 hours.

• Prepare the marshmallow frosting fresh when you are ready to serve the cupcakes. Frosting does not freeze well and can lose its texture and flavor.

• If you have leftover frosted cupcakes, you can store them in the refrigerator for up to 2 days. The marshmallow frosting will hold up better in the fridge than at room temperature.

• For best results, bring refrigerated cupcakes to room temperature before serving. This ensures the frosting is soft and the cupcakes are moist.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the moisture and texture of the pumpkin cupcakes without drying them out.

• Place the cupcakes on a baking sheet. If you have a wire rack, use it to elevate the cupcakes slightly, ensuring even heat distribution.

• Cover the cupcakes loosely with aluminum foil. This will prevent the marshmallow frosting from browning or melting too much while the cupcakes warm up.

• Heat the cupcakes in the oven for about 10-15 minutes. Check them halfway through to ensure they are warming evenly. The cupcakes should be warm to the touch but not hot.

• Remove the cupcakes from the oven and let them sit for a few minutes before serving. This allows the frosting to firm up slightly again.

• If you prefer using a microwave, place the cupcakes on a microwave-safe plate.

• Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the marshmallow frosting can melt quickly.

• Check the cupcakes and, if necessary, heat for an additional 5-10 seconds. The goal is to warm them just enough without compromising the frosting.

• For a toaster oven, preheat it to 300°F (150°C).

• Place the cupcakes on a baking tray and cover them loosely with aluminum foil.

• Heat for about 10 minutes, checking halfway through. The cupcakes should be warm but not hot, and the frosting should remain intact.

• If you have an air fryer, set it to 300°F (150°C).

• Place the cupcakes in the basket, ensuring they are not touching each other.

• Heat for 5-7 minutes, checking halfway through to ensure even warming. The cupcakes should be warm, and the frosting should stay firm.

• For a stovetop method, use a double boiler setup. Fill a pot with a small amount of water and bring it to a simmer.

• Place a heatproof plate or shallow bowl over the pot, ensuring it doesn't touch the water.

• Place the cupcakes on the plate and cover them with a lid or aluminum foil.

• Heat for about 5-10 minutes, checking frequently. This method gently warms the cupcakes while keeping the frosting intact.

• Oven: Preheat to 350°F (175°C) for baking the cupcakes.

• Muffin tin: Holds the cupcake liners and batter during baking.

• Cupcake liners: Line the muffin tin to prevent sticking and for easy removal.

• Mixing bowl: Used to combine dry ingredients.

• Mixing bowl: Used to combine wet ingredients.

• Whisk: Mixes the dry ingredients together.

• Whisk: Mixes the wet ingredients together until well combined.

• Spatula: Helps to fold the dry ingredients into the wet ingredients.

• Measuring cups: Measures the flour, pumpkin puree, vegetable oil, and sugars.

• Measuring spoons: Measures the baking powder, baking soda, salt, spices, and vanilla extract.

• Toothpick: Tests the doneness of the cupcakes.

• Heatproof bowl: Used to combine egg whites, sugar, and cream of tartar over simmering water.

• Pot: Holds simmering water for the heatproof bowl.

• Electric mixer: Beats the egg white mixture until stiff, glossy peaks form.

• Piping bag: Transfers the marshmallow frosting onto the cooled cupcakes.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.

Room temperature eggs: Use room temperature eggs to ensure they mix more easily and evenly.

Simultaneous tasks: While the cupcakes are baking, prepare the marshmallow frosting to save time.

Cooling rack: Use a cooling rack to cool cupcakes faster, allowing you to frost them sooner.