Print

Gingersnap Pumpkin Cupcakes with Marshmallow Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gingersnap Pumpkin Cupcakes with Marshmallow Frosting are moist pumpkin-spiced cupcakes filled with warm autumn flavors and crunchy gingersnap cookie pieces. Topped with fluffy marshmallow frosting, they make a perfect dessert for fall gatherings and holiday celebrations.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed gingersnap cookies
  • 1 cup marshmallow creme
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1 to 2 tbsp heavy cream or milk
  • Crushed gingersnap cookies, for garnish
  • Mini marshmallows, for garnish
  • Ground cinnamon, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the crushed gingersnap cookies.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely on a wire rack.
  9. For the frosting, beat the butter until creamy and smooth.
  10. Add the marshmallow creme and vanilla extract, mixing until fully combined.
  11. Gradually add the powdered sugar and beat until light and fluffy.
  12. Add heavy cream or milk as needed to achieve a smooth, pipeable consistency.
  13. Pipe or spread the frosting onto the cooled cupcakes.
  14. Garnish with crushed gingersnap cookies, mini marshmallows, and a light dusting of cinnamon.

Notes

  • Add chopped pecans or walnuts for extra crunch.
  • Fill the cupcakes with cream cheese filling for a rich surprise center.
  • Lightly toast the marshmallow frosting with a kitchen torch for extra flavor.
  • Use pumpkin pie spice instead of individual spices for convenience.
  • Drizzle caramel sauce over the frosting for an indulgent finish.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Allow refrigerated cupcakes to come to room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/gingersnap-pumpkin-cupcakes-with-marshmallow-frosting/