Pumpkin Spiced Cupcakes with Marshmallow Cookie Butter Frosting


If you know me, you know that baking is not one of my better qualities. Enter pumpkin spiced cupcakes with the most ridiculously delicious frosting on the planet, and I turn into the queen of flour and frosting! Okay, I have to admit, they were so easy to bake and assemble but they were even easier to eat! Happy Eating!

preparation

preparation Time
15 mins

cook Time
30 mins

servings
24

calories
10 per serving

ingredients

  • 2 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoons allspice
  • 1 teaspoons ground nutmeg
  • 1/2 teaspoon salt
  • 2 sticks butter, room temperature
  • 2 cup sugar
  • 4 eggs
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons honey
  • 1/3 cup hot water
  • 1 stick unsalted butter, softened
  • 1/4 cup cookie butter, I used Trader Joe's Cookie Speculous
  • 3 MSR 3 marshmallow fluff
  • 1 cup powdered sugar
  • 1 tablespoons heavy cream

directions

Directions:

1. Preheat the oven to 350 degrees F. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups. 2. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside. 3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar, then beat on medium speed until well incorporated. 4. Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to over mix the batter so the cupcakes will bake up light and fluffy. 5. Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 20 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. 6. To make the frosting, whip the butter, cookie butter, and marshmallow fluff in a stand mixer for 3 minutes. Slowly add in powdered sugar. If frosting is too stiff, add in drops of heavy cream until smooth and creamy. Using a piping bag fitted with a large round tip, add in frosting and pipe onto cooled cupcakes. Sprinkle with pumpkin pie spice.

recipe by

Kari K.


mm
Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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