Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A small-batch recipe of moist, dense pumpkin cupcakes with warm fall spices topped with creamy marshmallow buttercream. Perfect for using up leftover pumpkin puree. Rich and indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large egg
- heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons canola or vegetable oil
- 2 tablespoons vanilla or plain Greek yogurt or sour cream
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- pinch salt (optional)
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter (1 stick, softened)
- about 3/4 cup Marshmallow Creme or Marshmallow Fluff
- 1 1/2 to 2 cups confectioners' sugar (sifted is preferred)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 18m
- Sodium
- 132mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 27mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.