Pumpkin Cupcakes with Burnt Marshmallow Frosting

Total Time:
1 hr 30 min
55 min
5 min
30 min


  • For the cupcakes:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 2 sticks unsalted butter, melted
  • 1 15 -ounce can pure pumpkin puree
  • 2 teaspoons pure vanilla extract
  • For the frosting:
  • 2/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 4 large egg whites
  • Pinch of salt
  • 2 teaspoons pure vanilla extract
  • Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.

  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

  • Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.

  • Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

  • Photograph by Ryan Dausch

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