Satisfy all your pumpkin cravings with these soft and sweet pumpkin cupcakes — but don’t forget the marshmallow frosting!
Recipe courtesy of Crisco
Pumpkin Marshmallow Cupcakes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 24 cupcakes
- Difficulty Level Easy
Ingredients
- 1 package white or yellow cake mix
- 1 cup canned pure pumpkin
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 containers of marshmallow flavored frosting
- gingersnap cookies for garnish
Instructions
- Pre-heat oven to 350°F. Line 24 muffin cups with baking baking cups.
- Blend cake mix, pumpkin, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes.
- Divide evenly into prepared muffin cups.
- Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely.
- Place frosting in decorating bag fitted with large star tip. Pipe a swirl of frosting on top of each cupcake, beginning at outer edge and moving toward center. Garnish with gingersnaps, as desired.
- Servings : 24
- Course : Dessert, Snack
- Recipe Type : Cakes & CupcakesChristmasHolidayThanksgiving
About Chef
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...
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