Lightly spiced pumpkin cupcakes crowned with a homemade marshmallow frosting and finished with a silky caramel drizzle. A decadent, portable fall dessert that’s perfect for holiday gatherings.
After a brief break to address some behind-the-scenes website work, I’m back with a seasonal recipe. With Halloween tomorrow and the holiday season already approaching, these pumpkin cupcakes feel perfectly timely.
Whether your region is still sweltering or you’re already bundling up like we are in Chicago, these cupcakes are worth firing up the oven for. They’re inspired by classic sweet potato casserole topped with marshmallows and by earlier holiday cupcake experiments. The result is a lightly spiced pumpkin base topped with a cloud-like marshmallow frosting and a homemade caramel drizzle.
I spent much of my early twenties working as a baker for a dessert food truck and baked thousands of cupcakes. While cupcakes began as a food trend, I believe they’ve earned a permanent place in dessert repertoires because they’re portable, easy to portion, and endlessly customizable.
Although cream cheese frosting is a classic pairing for pumpkin cake, marshmallow frosting brings a playful, nostalgic quality. This version avoids the overly sweet store-bought marshmallow fluff by using a method similar to a stabilized meringue for a smoother, less cloying finish.
Key ingredients for the marshmallow frosting: egg whites, superfine sugar (caster sugar), cream of tartar, a pinch of salt, and pure vanilla. The cream of tartar stabilizes the egg whites so the frosting holds its shape when piped—don’t skip it. The result is an exceptionally airy, glossy frosting that contrasts nicely with the cupcake’s warm spices. A dark caramel drizzle adds a decorative touch and a subtle bitter note to balance the sweetness.
These cupcakes are festive to decorate and great for sharing at fall parties, Halloween gatherings, or any holiday event.
Pumpkin Cupcakes with Marshmallow Frosting
12 Cupcakes
Ingredients
Pumpkin Cupcakes:
- 1½ cups (180 g) unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon kosher salt
- ⅓ cup (80 mL) whole milk
- ¾ teaspoon pure vanilla extract
- 6 tablespoons (90 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 g) canned pumpkin purée
Marshmallow Frosting:
- 4 large egg whites
- 1 cup (200 g) superfine granulated sugar (caster sugar)
- ¼ teaspoon cream of tartar
- Pinch of kosher salt
- ¼ teaspoon pure vanilla extract
Caramel Drizzle:
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 mL) light corn syrup
- 1 tablespoon water
- ⅓ cup (80 mL) heavy cream, room temperature
- 1 tablespoon (15 g) cold unsalted butter, cut into small cubes
- Pinch of kosher salt
Instructions
- Make the cupcakes: Preheat the oven to 350°F (176°C) with a rack in the center. Line a standard 12-cup muffin tin with liners.
- Whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt in a medium bowl. In a small measuring cup, combine milk and vanilla.
- In a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy (about 30 seconds). Add sugar and beat until light and fluffy (1–2 minutes). Add eggs one at a time over low speed, mixing until just incorporated. Mix in the pumpkin purée; the batter may look slightly broken.
- Over low speed, add the dry ingredients in three parts, alternating with two additions of milk, until just combined. Scrape the bowl to ensure an even mix.
- Divide the batter evenly among muffin cups, filling about ¾ full. Bake 22–24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 3–5 minutes, then transfer to a rack to cool completely before frosting.
- Prepare the caramel: In a medium saucepan combine sugar, corn syrup, and water. Bring to a boil without stirring until the mixture turns a dark amber color or reaches 350°F (176°C) on a candy thermometer. Remove from heat and carefully whisk in the heavy cream—the mixture will bubble. Add butter and salt, whisk until smooth. Transfer to a heatproof bowl and chill; the caramel will thicken as it cools. Bring to room temperature (10–15 minutes) before using.
- Prepare the frosting: Place about 1 inch of water in a small saucepan and bring to a low simmer. Combine egg whites, superfine sugar, cream of tartar, and salt in a heatproof bowl and set it over the simmering water, ensuring the water does not touch the bowl. Whisk constantly until the sugar is dissolved and the whites are very warm (about 5 minutes). Test by rubbing a bit between your fingers to ensure no graininess remains.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium for 1 minute, then on high for 5–6 minutes until the mixture is thick, glossy, and holds stiff peaks. Mix in vanilla.
- Pipe or spread the marshmallow frosting onto cooled cupcakes. Drizzle with room-temperature caramel and serve immediately.
Tips for Success:
- Use superfine sugar for the marshmallow frosting so it dissolves quickly and yields a smooth texture. Baker’s or caster sugar work well.
- Cream of tartar is an acidic salt that stabilizes whipped egg whites and improves the frosting’s structure.
Marshmallow frosting technique adapted from a classic meringue method.
, Calories: 321kcal
, Carbohydrates: 55g
, Protein: 4g
, Fat: 10g
, Sugar: 45g