Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting
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Serves: 6 cupcakes
This is a small-batch recipe and makes just 6 cupcakes, perfect for times when more is not better. The recipe will also help you make use of that last little bit of pumpkin puree in the bottom of the can that you didn't know what to do with. The cupcakes are moist, dense, and robustly-flavored with fall spices. The sweet, creamy, fluffy yet dense, marshmallow buttercream is the perfect complement to the half-dozen little cupcakes.
  • For the Cupcakes
  • 1 large egg
  • heaping ¼ cup canned pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons canola or vegetable oil
  • 2 tablespoons vanilla or plain Greek yogurt or sour cream
  • 3 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cloves
  • pinch salt, optional
  • 6 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • For the Marshmallow Buttercream Frosting
  • ½ cup unsalted butter (1 stick), softened
  • about ¾ cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don't need to measure it since it's so sticky, just eyeball it and use half the jar)
  • 1 teaspoon vanilla extract
  • 1½ to 2 cups confectioners' sugar, sifted is preferred
  1. For the Cupcakes - Preheat oven to 350F and line a standard-sized muffin pan with 6 paper liners or spray with cooking spray; set aside. In a large mixing bowl combine egg, pumpkin, oil, yogurt, sugars, vanilla, cinnamon, pumpkin pie spice, cloves, salt, and whisk until smooth and combined. Add the flour, baking soda, baking powder, and stir until just Incorporated, taking care not to over-mix and over-develop the gluten, which results in tougher cupcakes. Divide batter equally among liners (they will be over ⅔ full, not quite ¾ full) and bake for about 18 minutes, or until tops are golden, domed and set, and a toothpick inserted in the center comes out clean, taking care not to overbake and even just 2 extra minutes can result in a much drier cupcake. Allow cupcakes to cool in pan for 5 to 10 minutes before removing them and tranferring to a rack to finish cooling. While they are baking or cooling, make the frosting.
  2. For the Marshmallow Buttercream - To the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on high speed for 2 to 3 minutes until fluffy. Stop the mixer, scrape down the sides of the bowl, add the marshmallow creme and beat on high speed for 2 to 3 minutes, or until fluffy. Stop the mixer, scrape down the sides of the bowl, add the vanilla extract, 1½ cups confectioners' sugar, and beat to incorporate, starting slowly and then beating on high speed for about 2 minutes. Depending on desired frosting consistency, add more sugar until desired consistency is reached. If you've added too much sugar and frosting has become too thick, add a dollop of marshmallow creme to thin it back out, or a splash of milk or cream. Frost cooled cupcakes and serve immediately. After they're frosted, cupcakes should be stored in the refrigerator (due to the butter in the frosting) and will keep in an airtight container for up to 4 days; however they are best eaten fresh.
Recipe by Averie Cooks at https://www.averiecooks.com/pumpkin-spice-cupcakes-with-marshmallow-buttercream-frosting/