Pumpkin Cupcakes with Marshmallow Buttercream

These pumpkin cupcakes are spiced, not too sweet, and topped with marshmallow buttercream.

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The marshmallow buttercream is a nice contrast to the spiced pumpkin cupcake. I could eat it by the spoonful.

Ingredients

– All-purpose flour – Baking powder – Baking soda – Salt – Pumpkin pie spice – Ground cinnamon – Ground nutmeg – Dark brown sugar – Granulated sugar – Eggs at room temperature TOTAL PREP TIME: 1h 40mins TOTAL PREP TIME: 1h 40mins TOTAL NO. OF SERVINGS: 24 TOTAL NO. OF SERVINGS: 24 Get Recipe

NOTE: These pumpkin cupcakes will keep stored at room temperature for up to 3 days. Get Recipe

Step-by-step instructions!

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Preheat oven to 350 degrees F. In a large bowl, add flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.

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2

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Using a 4 Tablespoon scoop, scoop batter into the prepared cupcake cups (they should be 2/3 full).

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Bake for 18-20 minutes, rotating pans half-way through baking. A toothpick should come out clean when it's done.

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Cool 10 minutes in pans, then move cupcakes to a wire rack to cool completely before frosting.

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