These pumpkin cupcakes are spiced, not too sweet, and topped with marshmallow buttercream. You can make them into muffins by leaving off the buttercream!

Pumpkin Cupcakes with Marshmallow Buttercream on a serving platter with text overlay for Pinterest

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:

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…

A pumpkin cupcake on a plate with more in the background and text overlay for Pinterest

Cook’s Tools:

  • 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:

  • Orange Nonpareils
  • Pumpkin Candy Corn

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.
A close-up of a pumpkin cupcake on a plate with marshmallow buttercream
A close up of a pumpkin cupcake with marshmallow buttercream
5 from 4 votes

Pumpkin Cupcakes with Marshmallow Buttercream

Author Adapted from Sally’s Baking Addiction
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
24 cupcakes
These pumpkin cupcakes are spiced, not too sweet, and topped with marshmallow buttercream. They’re perfect for a fall party or bake sale!

Ingredients
  

Instructions

  • 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 2/3 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.

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

A collage of Pumpkin Cupcakes with marshmallow buttercream with text overlay for social media
5 from 4 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Melissa | Persnickety Plates says:

    I love adding sugar to the tops, too!

  2. My daughter would steal the candy off of the top! 🙂

  3. Victoria @ Creative Home Keeper says:

    I love pumpkin cupcakes but have never tried a marshmallow icing. They sound heavenly! Thanks for sharing 🙂

  4. These look so tasty! I wish I could have some of these for breakfast this morning. Great dessert for our family party going up this week too. Love it!

  5. Jessica (Savory Experiments) says:

    These are beautiful! I bet they taste as good as they look!