🍂 Introduction: The Ultimate Fall Cupcake Has Arrived
As the leaves turn golden and the air takes on that familiar autumn chill, there’s no better way to celebrate the season than with Pumpkin Spice Cupcakes with Marshmallow Frosting. These cupcakes are a bite of fall in every mouthful — perfectly spiced, incredibly moist, and topped with a cloud of creamy, dreamy marshmallow frosting that melts on your tongue.
Whether you’re baking for a cozy night in, a fall-themed party, or just because you crave something sweet and seasonal, this recipe delivers big on flavor and comfort. In this article, you’ll learn exactly how to make the best pumpkin cupcakes, master a foolproof marshmallow frosting, and discover expert tips to make your batch bakery-worthy.
Table of Contents
🎃 What Are Pumpkin Spice Cupcakes with Marshmallow Frosting?
Pumpkin Spice Cupcakes with Marshmallow Frosting are a delightful mash-up of fall flavor and classic comfort. The base is a moist, tender cupcake infused with warm spices like cinnamon, nutmeg, and pumpkin pie spice — all balanced perfectly with real pumpkin puree. It’s everything you love about pumpkin pie, but portable, handheld, and fluffier.
What sets Pumpkin Spice Cupcakes with Marshmallow Frosting apart from other fall treats is the topping: a generous swirl of marshmallow frosting. Light, creamy, and slightly sticky like your favorite campfire treat, this frosting offers a sweet contrast to the warmly spiced cake below. It’s not just tasty — it’s visually stunning, especially when piped high with a round tip or spooned on like a soft cloud.
Compared to typical buttercream or cream cheese frostings, marshmallow fluff provides a nostalgic twist. It’s airy, smooth, and doesn’t overpower the cupcake’s flavor. Together, the cupcake and frosting form the ultimate fall dessert: festive, flavorful, and irresistibly fun.
🧁 Ingredients You’ll Need for Pumpkin Spice Cupcakes with Marshmallow Frosting
Creating bakery-style Pumpkin Spice Cupcakes with Marshmallow Frosting at home starts with the right ingredients. Each one plays a key role in building the warm spice, soft texture, and fluffy marshmallow finish that makes these cupcakes unforgettable.
🥣 For the Cupcakes:
- All-Purpose Flour (1 ¾ cups): The base of the cupcakes. Be sure to spoon and level for accuracy to avoid dense results.
- Baking Powder & Baking Soda: These leaveners work together to create a fluffy, well-risen crumb.
- Salt (½ tsp): Enhances the flavors and balances sweetness.
- Ground Cinnamon (1½ tsp) & Pumpkin Pie Spice (1 tsp): The heart of the pumpkin spice flavor. Use store-bought or make your own.
- Brown Sugar (¾ cup): Adds sweetness and extra moisture. Light or dark brown sugar both work well.
- Eggs (2 large): Help bind the batter and contribute to a rich texture.
- Pumpkin Puree (1 cup): The star ingredient — use canned pumpkin for the best consistency.
- Vegetable Oil (½ cup): Keeps the cupcakes moist without overpowering flavor.
- Milk (⅓ cup): Adds moisture and lightness.
- Vanilla Extract (1 tsp): Rounds out the warm flavors.
🍥 For the Marshmallow Frosting:
- Unsalted Butter (½ cup): Softened for easy blending.
- Marshmallow Creme (1 cup): Also known as marshmallow fluff; gives the frosting its signature light texture.
- Vanilla Extract (1 tsp): Boosts flavor and richness.
- Heavy Cream (3 tbsp): Preferred for the creamiest, most luxurious frosting.
- Confectioners’ Sugar (2 cups): Adds sweetness and helps stabilize the frosting.
- Salt (¼ tsp): A pinch brings all the flavors into balance.
🛠 Ingredient Tips & Substitutions:
- Pumpkin Pie Spice Alternative: Don’t have any? Mix ¼ tsp each of ground ginger, nutmeg, cloves, and allspice.
- Non-Dairy Options: Swap milk and heavy cream with plant-based versions (like oat milk and coconut cream).
- Oil Alternatives: Melted coconut oil or light olive oil can replace vegetable oil, though it may alter the flavor slightly.
👩🍳 Step-by-Step Instructions: How to Make Pumpkin Spice Cupcakes with Marshmallow Frosting
Baking these Pumpkin Spice Cupcakes with Marshmallow Frosting is easier than you might think. Follow these clear steps to create perfectly spiced, fluffy cupcakes topped with a dreamy, marshmallow cloud.
🔥 Step 1: Preheat & Prep
Start by preheating your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or lightly grease with non-stick spray. Set aside.
🧁 Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
This ensures even distribution of leavening agents and spices.
🥄 Step 3: Mix the Wet Ingredients
In a separate bowl, whisk:
- ¾ cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ⅓ cup milk
- 1 tsp vanilla extract
Whisk until fully combined — the batter will be silky and orange-hued.
🌀 Step 4: Combine Wet and Dry
Gently pour the wet mixture into the dry ingredients. Stir slowly and do not overmix — this is key to achieving light, fluffy cupcakes.
🧁 Step 5: Fill & Bake
Spoon the batter into your prepared cupcake liners, filling each about ½ to ⅔ full. Bake for 17–18 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting — warm cupcakes will melt the marshmallow topping.
🍥 Step 6: Make the Marshmallow Frosting
In a large mixing bowl, beat together:
- ½ cup softened unsalted butter
- 1 cup marshmallow creme
- 1 tsp vanilla extract
- 3 tbsp heavy cream
Mix on medium speed until smooth. Slowly add 2 cups confectioners’ sugar and ¼ tsp salt. Increase the speed to high and beat for 1 minute. If it’s too thin, add up to ¼ cup more confectioners’ sugar.
🧁 Step 7: Frost the Cupcakes
Use a Wilton #12 round tip or a spoon to swirl the frosting generously onto each cooled cupcake. For extra flair, dust lightly with cinnamon or top with mini marshmallows.
🧠 Pro Tips, Creative Variations & Make-Ahead Ideas
These Pumpkin Spice Cupcakes with Marshmallow Frosting aren’t just a festive treat — they’re the kind of dessert that makes fall baking feel magical. With a few strategic tips, fun twists, and make-ahead options, you can customize or streamline this recipe to suit any occasion.
💡 Pro Tips for Cupcake Success
- Don’t Overmix the Batter: Overworking the batter can ruin the soft texture of your Pumpkin Spice Cupcakes with Marshmallow Frosting. Stir just until the ingredients are combined.
- Use Room Temperature Ingredients: For the fluffiest results, ensure your eggs, milk, and pumpkin puree aren’t cold.
- Cool Completely Before Frosting: Frosting warm cupcakes leads to a mess — patience is key.
- Pipe for Impact: For that professional look, pipe the marshmallow frosting high and smooth using a round piping tip like the Wilton #12.
🌀 Creative Variations to Try
Want to make your Pumpkin Spice Cupcakes with Marshmallow Frosting stand out even more? Try one of these tasty twists:
- Salted Caramel Drizzle: A thin swirl over the frosting adds sweet-salty contrast.
- Chocolate Chip Pumpkin Cupcakes: Add mini chips to the batter before baking.
- Nutty Crunch: Top with crushed pecans or walnuts for texture.
- Toasted Marshmallow Top: Use a kitchen torch to lightly toast the frosting.
- Swirled Cream Cheese: Blend a little softened cream cheese into the marshmallow fluff for tang.
🕒 Make-Ahead & Freezing Tips
You can absolutely prep your Pumpkin Spice Cupcakes with Marshmallow Frosting ahead of time:
- Cupcakes: Bake 1 day ahead; store tightly covered at room temperature.
- Frosting: Make the frosting 1 day ahead, refrigerate, then re-whip before using.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. While frosting can be frozen, it may lose its signature fluffiness — best to frost fresh.
Read Also: Chocolate Peanut Butter Macarons: 7 Expert Tips for Perfect Results
❓ FAQs About Pumpkin Spice Cupcakes with Marshmallow Frosting
Have questions about making Pumpkin Spice Cupcakes with Marshmallow Frosting? We’ve got you covered. From substitutions to storage, these answers will help you perfect this cozy fall dessert.
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure it’s thick and fully puréed. Canned pumpkin works best for these Pumpkin Spice Cupcakes with Marshmallow Frosting because of its consistent texture.
2. What if I don’t have pumpkin pie spice?
You can easily make your own spice blend, which is essential for authentic Pumpkin Spice Cupcakes with Marshmallow Frosting. Combine ¼ tsp each of nutmeg, cloves, ginger, and allspice.
3. Can I make gluten-free Pumpkin Spice Cupcakes with Marshmallow Frosting?
Yes! Just use a gluten-free 1:1 flour blend. Make sure it includes xanthan gum to preserve the cupcake’s structure.
4. Can I substitute cream cheese frosting?
While cream cheese frosting is delicious, the marshmallow version gives Pumpkin Spice Cupcakes with Marshmallow Frosting a light, airy finish that’s perfect for fall.
5. How long do Pumpkin Spice Cupcakes with Marshmallow Frosting stay fresh?
They stay fresh for up to 3 days at room temperature or in the refrigerator. For best texture, enjoy them within 48 hours.
6. Can I freeze these cupcakes?
Yes — the unfrosted cupcakes freeze beautifully. However, it’s best to frost them after thawing, as the marshmallow frosting texture may change.
7. Why are my cupcakes dense?
Dense Pumpkin Spice Cupcakes with Marshmallow Frosting often result from overmixing or using too much flour. Always spoon and level your dry ingredients.
8. Is marshmallow frosting overly sweet?
It’s sweet but balanced by the spices in the cupcake. If desired, you can reduce the sugar slightly or add a touch more salt.
9. Can I toast the frosting?
Yes! Lightly torching the marshmallow frosting gives your Pumpkin Spice Cupcakes with Marshmallow Frosting a gorgeous golden top and a s’mores-style flavor.
10. What’s the best piping method for these cupcakes?
Use a large round tip (like Wilton #12) for the iconic swirl. Chill the frosting if it’s too soft before piping onto your Pumpkin Spice Cupcakes with Marshmallow Frosting.
🍽️ Conclusion: Try These Pumpkin Spice Cupcakes with Marshmallow Frosting Today!
If you’re looking for a seasonal dessert that’s as delicious as it is beautiful, you can’t go wrong with Pumpkin Spice Cupcakes with Marshmallow Frosting. These cupcakes capture the essence of fall with their perfectly spiced pumpkin base and cloud-like marshmallow topping. Whether served at a holiday gathering or enjoyed as a midweek treat, they always impress.
One of the best things about Pumpkin Spice Cupcakes with Marshmallow Frosting is their versatility. You can prepare them in advance, dress them up with fun toppings like toasted marshmallows or caramel drizzle, and even freeze the cupcakes for later. They’re great for beginner bakers but still satisfying for seasoned pros.
Ready to make your kitchen smell like fall? Grab your ingredients and start baking — these Pumpkin Spice Cupcakes with Marshmallow Frosting are about to become your new autumn go-to. Trust us, once you taste that fluffy frosting over a tender, spice-infused cake, you’ll never settle for store-bought again.
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Read Also: Harvest Spice Bread Recipe: 7 Cozy Reasons to Bake It Now
Pumpkin Spice Cupcakes with Marshmallow Frosting – 5 Irresistible Tips
- Total Time: 33 minutes
- Yield: 12–14 cupcakes 1x
Description
These Pumpkin Spice Cupcakes with Marshmallow Frosting are the ultimate fall dessert — moist, warmly spiced, and topped with a fluffy, cloud-like frosting that melts in your mouth. Perfect for cozy gatherings, seasonal celebrations, or anytime you want a sweet autumn treat!
Ingredients
For the Cupcakes:
1¾ cups (219g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
1 tsp pumpkin pie spice
¾ cup (150g) packed brown sugar
2 large eggs
1 cup (227g) pumpkin puree
½ cup (120ml) vegetable oil
⅓ cup (80ml) milk
1 tsp pure vanilla extract
For the Marshmallow Frosting:
½ cup (113g) unsalted butter, softened
1 cup marshmallow creme (marshmallow fluff)
1 tsp pure vanilla extract
3 tbsp (45ml) heavy cream
2 cups (240g) confectioners’ sugar
¼ tsp salt
Instructions
Preheat oven to 350°F (177°C). Line a 12-count muffin pan or grease with non-stick spray.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk brown sugar and eggs. Add pumpkin puree, oil, milk, and vanilla; mix well.
Pour wet ingredients into dry and stir until just combined. Don’t overmix.
Fill cupcake liners halfway to ⅔ full. Bake for 17–18 minutes, or until a toothpick comes out clean.
Cool cupcakes completely before frosting.
Make the frosting: Beat butter, marshmallow creme, vanilla, and cream until smooth. Add sugar and salt; beat until fluffy.
Pipe or spread frosting on cooled cupcakes. Garnish if desired.
Notes
Pumpkin Pie Spice Substitute: Combine ¼ tsp each of nutmeg, cloves, allspice, and ginger if needed.
Storage: Store cupcakes covered at room temp for 3 days or refrigerate.
Freezing: Unfrosted cupcakes can be frozen up to 3 months. Thaw before frosting.
Torching Option: Lightly toast the marshmallow frosting for a toasted s’mores-style topping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg