Pumpkin Spice Cupcake with Toasted Marshmallow Frosting

pumpkin spice cupcakes with toasted marshmallow frosting

Pumpkin Spice Cupcakes with toasted Marshmallow Frosting



For the Cupcakes:

For the Frosting:


  1. Preheat your oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set pan aside.
  2. In a bowl combine cake mix, pudding mix, and pumpkin pie spice. Whisk ingredients together just so they are combined. Set aside.
  3. In a separate, large mixing bowl combine sour cream, pumpkin puree, oil, eggs, and vanilla. Mix together until thoroughly combined. Slowly add in dry ingredients and continue mixing (scrape down sides of the bowl as needed) until thoroughly combined. Cupcake batter will be thick.
  4. Using a cookie dough scoop, fill cupcake liners about 2/3 (a little more than half full) of the way full. Bake in the oven for 18-20 minutes, closer to 20 minutes. Use a toothpick to test the center of a cupcake to tell if it’s done, toothpick should come out clean when cupcakes are fully baked. Do not over bake cupcakes.
  5. Allow cupcakes to cool completely before frosting.
  6. Make the frosting: Add softened butter to a large mixing bowl, mix on medium – high speed for 1 to 2 minutes so butter becomes whipped. Scrape down the sides of the bowl and add in marshmallow fluff and vanilla extract, continue mixing on medium speed to mix ingredients together. Slowly add in powdered sugar (on low speed), add a pinch of salt and then turn up speed to high for another 2-3 minutes to make frosting super fluffy. Frost cupcakes and serve.


* If you can’t find pumpkin spice pudding mix you can use vanilla instant pudding mix as well to get the same texture.