These pumpkin cupcakes are spiced, not too sweet, and topped with marshmallow buttercream. You can make them into muffins by leaving off the buttercream!
Fall is here, ya’ll! And Pumpkin-spiced EVERYTHING is not too hard to find. It may not feel like fall here in Southern California, but it sure does smell like it in my kitchen. Especially when I make these Pumpkin Cupcakes with Marshmallow Buttercream and other pumpkin recipes below!
More Pumpkin Deliciousness:
- Honey Kissed Pumpkin Cake
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Pumpkin Blossom Cake
- Pumpkin Spiced Bagels with Maple Walnut Cream Cheese
- 4-Ingredient Pumpkin Blossom Cookies
- Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- Pumpkin Pie Spiced Pumpkin Bread
Yeah, I think it’s safe to say we’re a little pumpkin-obsessed at my house!
I so love these pumpkin cupcakes. They’re not too sweet and everyone LOVES them! I mean what’s not to love about a pumpkin cupcake?! The marshmallow buttercream is a nice contrast to the spiced pumpkin cupcake. I could eat it by the spoonful. And maybe I even do…
Cook’s Tools – Pumpkin Cupcakes
- Fine mesh sieve
- Mixing bowls
- 4 Tablespoon scoop
- Cupcakes liners
- Muffin tins
- Wire cooling rack
- Stand mixer OR Handheld mixer
- Wilton 1M icing tip
- Disposable piping bag
Special Ingredients – Pumpkin Cupcakes
Cook’s Note – Pumpkin Cupcakes with Marshmallow Buttercream
- To make these pumpkin cupcakes into pumpkin muffins prepare thru step 3. I like to add a pinch of white sparking sugar to the tops before baking, it adds a nice bakery-style touch to the muffins.
- This recipe makes 24 pumpkin cupcakes. You can easily cut the recipe in half and just make a dozen. Or make them as is and bring them to a fall party, bake sale, etc!
- These pumpkin cupcakes will keep, stored at room temperature, for up to 3 days. I like to store them in my favorite cupcake carrier.
- PUMPKIN CUPCAKES
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1⅓ cups dark brown sugar, packed
- ¼ cup granulated sugar
- 4 large eggs, at room temperature
- 15 oz can pumpkin puree
- 1 cup vegetable or canola oil
- ⅔ cup whole milk, at room temperature
- 1 Tablespoon pure vanilla extract
- MARSHMALLOW BUTTERCREAM
- 1 cup unsalted butter, at room temperature
- 2 cups marshmallow fluff (or marshmallow creme)
- 2 teaspoons pure vanilla extract
- ¼ cup + 2 Tablespoons heavy whipping cream
- 4 cups powdered sugar, sifted
- ½ teaspoon table salt
- FOR GARNISH (optional)
- Orange Nonpareils
- Pumpkin Candy Corn
- FOR THE CUPCAKES: Move oven racks to lower-middle and upper-middle positions. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners; set aside.
- In a large bowl, add flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Whisk until combined; set aside. In a medium bowl, whisk together brown sugar, eggs pumpkin, oil, milk, and vanilla until combined. Pour wet ingredients into dry ingredients and whisk until just combined and no flour streaks remain. Do NOT overmix the batter.
- Using a 4 Tablespoon scoop, scoop batter into the prepared cupcake cups (they should be ⅔ full). Bake for 18-20 minutes, rotating pans half-way through baking. When a toothpick is inserted in center it should come out clean. Cool 10 minutes in pans, then move cupcakes to a wire rack to cool completely before frosting. This should take about 1 hour.
- FOR THE FROSTING: Using stand mixer fitted with a paddle attachment, or with handheld mixer, beat butter, marshmallow fluff, vanilla, and cream on medium speed until completely smooth and fluffy, about 3-4 minutes. Add powdered sugar and salt. Pulse mixer until sugar is absorbed, about 1 minute. Then increase speed to medium-high and beat for 2-3 minutes.
- TO FROST: Fit a 14 or 16-inch disposable piping bag with a Wilton #1M piping tip (cut tip off piping bag so just ½ of the piping tip shows). Full with buttercream. Frost cupcakes by starting on outside edge of cupcake and swirling frosting to make a mound. Garnish with orange nonpareils and pumpkin candy corn (optional). Serve.
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