Welcome to the ultimate autumn indulgence: **Pumpkin Cupcakes with Marshmallow Frosting**. These aren’t just any cupcakes; they are an experience in pure, delightful comfort. Each bite promises a symphony of flavors and textures – a super soft, incredibly moist pumpkin-spiced cake crowned with a generous swirl of fluffy, luscious marshmallow cream cheese frosting. Prepare to fall in love with your new favorite fall dessert!

For more delicious pumpkin-inspired creations, explore our extensive collection of pumpkin recipes here. Whether you’re craving sweet or savory, we have something to satisfy every pumpkin lover!

Elevating Your Autumn Baking: The Best Pumpkin Cupcakes You’ll Ever Make

Forget those dry, lackluster pumpkin muffins from the drive-thru. Today, we’re stepping up your baking game with these extraordinary pumpkin cupcakes. Why settle for a simple muffin when you can have a decadent cupcake, especially one crowned with a dreamy marshmallow cream cheese frosting? This recipe isn’t just good; it’s truly exceptional. We’re making a bold statement here:

These are THE BEST pumpkin cupcakes with marshmallow cream cheese frosting you will ever eat.

And that’s a promise! From the first fragrant whiff of warm spices filling your kitchen to the last bite of moist cake and cloud-like frosting, these cupcakes are designed to impress and delight. They capture the very essence of autumn in a handheld treat, making them perfect for holiday gatherings, cozy evenings, or just a special indulgence any day of the week.

Our commitment to that “best ever” declaration comes from the thoughtful combination of ingredients and techniques. These cupcakes bake up with beautiful, perfectly domed tops, eagerly awaiting their generous dollop of incredible marshmallow cream cheese frosting. Beyond their stunning appearance, they are incredibly moist, bursting with rich pumpkin flavor, and feature a frosting that is quite simply AMAZING. It’s a texture and flavor pairing that will leave you wanting more, a true highlight of the fall baking season.

Essential Ingredients for Your Easy Pumpkin Cupcakes

Crafting these extraordinary pumpkin cupcakes begins with selecting the right ingredients. Here’s what you’ll need to create a batch of perfectly spiced, wonderfully moist cakes that serve as the ideal canvas for our signature frosting:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice (the secret to that quintessential autumn flavor!)
• Cinnamon
• Brown sugar (for moisture and a deeper molasses note)
• Granulated white sugar
• Canned pumpkin (NOT pumpkin pie filling – this is crucial for texture and flavor)
• Vegetable oil
• Milk (at room temperature)
• 2 large eggs (at room temperature)
• Vanilla extract

Using room temperature ingredients for the wet components ensures that they emulsify better, creating a smoother batter and ultimately a more tender cupcake. The combination of both brown and white sugar contributes to both sweetness and a complex caramel-like depth, perfectly complementing the pumpkin and spices.

How to Bake Irresistible Pumpkin Cupcakes from Scratch

Follow these simple steps to create the foundation of your incredible pumpkin dessert:

• Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Ensure they are well combined.
• In a separate, medium bowl, combine the wet ingredients: brown sugar, white sugar, canned pumpkin, vegetable oil, milk, eggs, and vanilla extract. Mix thoroughly until everything is well incorporated.
• Create a small well in the center of your dry ingredients. Pour the wet ingredients into this well. Gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine and help ensure a tender cupcake.
• Fill each muffin liner about 3/4 of the way full. This precise measurement is key to achieving those beautiful, perfectly domed cupcakes that are a hallmark of a professional bake.
• Bake in the preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked through.
• Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack before attempting to frost them. Frosting warm cupcakes will lead to a melty mess!

Crafting the Dreamy Marshmallow Cream Cheese Frosting

The crown jewel of these pumpkin cupcakes is undeniably the marshmallow cream cheese frosting. Its light, airy texture and sweet-tangy flavor perfectly balance the spiced pumpkin cake. Here’s how to whip it up:

In the bowl of your stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), beat the softened unsalted butter for about 3 minutes until it becomes light, creamy, and wonderfully fluffy. This step incorporates air, making the frosting exceptionally light.

Add the marshmallow fluff and softened cream cheese to the butter mixture. Continue to beat for an additional 2-3 minutes until smooth and fully combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Then, add the vanilla extract and beat on medium-high speed for another 1-2 minutes until the frosting is incredibly light, airy, and spreadable. The consistency should be thick enough to hold its shape for piping.

Transfer the finished marshmallow cream cheese frosting into a piping bag fitted with your desired tip, ready for decorating.

Mastering the Art of Decorating Your Pumpkin Cupcakes

Once your delectable pumpkin cupcakes have cooled completely, it’s time for the fun part: decorating! Using a piping bag filled with your luscious marshmallow cream cheese frosting, pipe a generous swirl onto the top of each cupcake. You can use a simple round tip for a classic look, or a star tip for a more elaborate design.

To add a festive touch, garnish your cupcakes with a charming candy corn pumpkin or a sprinkle of your favorite autumn-themed sprinkles. We personally love the high-quality, grease-proof cupcake liners and sprinkles from Sweets and Treats; they make a noticeable difference in presentation and taste. Get creative with your decorations – a dusting of cinnamon, a few candied pecans, or a tiny chocolate leaf could also add delightful visual appeal and extra flavor.

Optimal Storage for Your Pumpkin Cupcakes

To ensure your homemade pumpkin cupcakes remain as fresh and delicious as possible, proper storage is key. Wrap them tightly with plastic wrap and then place them in an airtight container. For maximum freshness, especially with cream cheese frosting, it’s best to store them in the refrigerator.

How Long Do Pumpkin Cupcakes Stay Fresh?

• At room temperature, these pumpkin cupcakes will maintain their quality for 2-3 days, provided they are stored in an airtight container. However, for frosted cupcakes, refrigeration is highly recommended due to the cream cheese.
• When stored in the refrigerator in an airtight container, your pumpkin cupcakes can last up to 1 week. This extends their enjoyment significantly!

We generally recommend frosting cupcakes just before serving them, particularly if you are making them ahead of time for an event, to ensure the frosting looks and tastes its very best.

Tips for Freezing Pumpkin Cupcakes

Freezing is an excellent way to preserve the goodness of these pumpkin cupcakes for later enjoyment. Here’s how to do it correctly:

The best method for freezing pumpkin cupcakes is to first ensure they are completely unfrosted. Tightly wrap each individual cupcake in plastic wrap, then place them into a freezer-safe zip-top bag or an airtight freezer container. The goal is to remove as much air as possible to prevent freezer burn.

When properly stored, these pumpkin cupcakes (without frosting) will last for 2-3 months in the freezer. To thaw, simply remove them from the freezer and let them come to room temperature on your counter. Once thawed, you can then prepare and apply the fresh marshmallow cream cheese frosting.

Important Note: We do not recommend freezing pumpkin cupcakes that have already been frosted with cream cheese frosting, as the texture of the frosting can change upon thawing. For the best results, freeze the cupcakes plain and frost them fresh.

The interior of these pumpkin cupcakes is truly something special – incredibly soft, remarkably moist, and bursting with warm, inviting spices. You’ll want to savor every single bite of this quintessential autumn treat!

Pumpkin Cupcakes with Marshmallow Frosting

Yield:
12

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

These Pumpkin Cupcakes with Marshmallow Frosting are super soft, moist and topped with a delicious and fluffy marshmallow cream cheese frosting! You’ll love every bite.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 1 cup Canned pumpkin (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 1/4 cup milk, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• Marshmallow Cream Cheese Frosting:
• 1/2 cup unsalted butter, room temperature
• 1 cup marshmallow fluff
• 1 cup powdered sugar
• 3 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract

Instructions

For the Pumpkin Cupcakes:

1. Preheat oven to 350 degrees F (175 C). Place muffin liners in a 12-cup muffin tin.
2. Into a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3. Into another bowl, combine brown sugar, white sugar, canned pumpkin, oil, milk, eggs, and vanilla extract. Mix to combine. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined, being careful not to overmix.
4. Fill muffin liners 3/4 of the way full. This ensures perfectly domed cupcakes.
5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely on a wire rack before frosting.

For the Marshmallow Cream Cheese Frosting:

1. Into the bowl of your stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, beat the softened butter for 3 minutes until soft and fluffy.
2. Add in marshmallow fluff and cream cheese, then beat for an additional 2-3 minutes until smooth and well combined.
3. Slowly add in powdered sugar and vanilla extract, mixing until fully incorporated and the frosting is light and fluffy.
4. Transfer the frosting into a piping bag, ready for decorating.

Recommended Baking Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my blog!

• Silicone Spatula Set | 4 Versatile Tools
• AmazonBasics Nonstick Muffin Pan, Set of 2
• Nielsen-Massey Pure Vanilla Bean Paste, 4 ounces

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 409Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 59mgSodium: 347mgCarbohydrates: 52gFiber: 1gSugar: 33gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.