Pumpkin Spice Cupcakes with Cream Cheese Frosting

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts

This recipe was prepared using the Braun MultiMix Hand Mixer with MultiWhisk Beaters attachment.

Ingredients

For the Cupcakes:

  • 1⅓ cups (6 oz) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ tsp pumpkin pie spice
  • ¾ cup (6 oz) canned pumpkin
  • 3/4 cup (5 oz) light brown sugar
  • ½ cup (4 oz) unsalted butter, melted and cooled
  • 2 eggs
  • 12 regular-sized marshmallows

Icing:

  • 1/4 cup (2 oz) room temperature unsalted butter
  • 4 oz room temperature cream cheese
  • 2 cups (9 oz) confectionery sugar
  • Garnish: chopped ginger snaps and toasted pecans

  1. Preheat oven to 350° F. Set oven rack in the middle of the oven and line 12-hole cupcake pan with cupcake liners. Add all the cupcake ingredients, except the marshmallows to a large bowl. Mix until just combined using the MultiWhisk Beaters attachment starting on low speed of 2 and gradually increasing to speed 7 as the mixture gets combined.
  2. Bake for 20 minutes and then remove from oven. Let sit for 5 minutes then using a small spoon, scoop out a small ball from the top of the cupcake. Insert a marshmallow into each cupcake. Return cupcakes to the oven and bake for about 5 minutes or until marshmallow is softened and golden brown on top. Remove from oven and let cool completely before icing.
  3. To make icing, add butter, cream cheese and sugar to a large bowl. Using the MultiWhisk Beaters attachment starting on low speed of 2 and gradually increasing to 6-7 as the mixture gets combined, mix well until creamy. Divide icing evenly and spread on cupcakes. Garnish with chopped ginger snaps and/or chopped pecans.

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