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Pumpkin Cupcake
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Pumpkin Cupcake

Indulge in the flavor of the season with our delectable Pumpkin Cupcakes! Each bite is a harmonious blend of autumn's warmth and the timeless delight of mores around a campfire. Elevate your dessert game and capture the essence of fall with every scrumptious bite.
Course Dessert
Cuisine American
Keyword pumpkin cupcake
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 Cupcakes

Ingredients

For The Cupcakes:

  • 2 cup flour any flour
  • 2 tsp cinnamon ground
  • ¼ tsp nutmeg ground
  • ¼ tsp cloves ground
  • 1 tbsp baking powder
  • ½ tbsp baking soda
  • ½ tsp salt
  • ⅓ coil
  • ¾ cup sugar
  • ½ cup brown sugar
  • 2 medium eggs
  • 2 tsp vanilla
  • ¾ cup pumpkin puree
  • ⅓ cup milk

For The Frosting:

  • 1 - 7 oz marshmallow cream container
  • 1 cup unsalted butter softened
  • 1 tsp salt
  • 1 tsp vanilla
  • 3 - 4 tbsp milk
  • 4 cup powdered sugar
  • ½ cup mini marshmallows
  • 10 oz Hershey’s chocolate snack size
  • ½ cup graham cracker crumbs crushed

Instructions

To Make The Cupcakes:

  • Preheat the oven to 350°F and prepare a cupcake pan with liners. Set aside.
  • In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder, soda, and salt.
  • Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly, stopping the mixer, scraping the side, and mixing again.
  • Divide the batter amongst the cupcake liners, filling each cavity about ⅔ full.
  • Bake in the preheated oven for 16 - 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow it to cool completely before decorating.

To Make The Frosting:

  • In the bowl of a stand mixer, combine the softened butter, salt, vanilla, and about half of the powdered sugar. Mix on low speed for about a minute, and then bump up the speed to medium for another minute.
  • Add in the remaining powdered sugar and 2 tablespoons worth of milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
  • Transfer the frosting to a piping bag fitted with a large star tip.
  • Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake and save the pieces to be used again.
  • Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped-out cupcake piece.
  • Pipe a large mound off-rosting one cupcake.
  • Drizzle the melted chocolate over the frosting.
  • Insert a half-piece of chocolate bar into the frost and gently press in a couple of mini marshmallows. Sprinkle with Graham cracker crumbs.