Ingredients
1¾cupsall purpose flour,(220 grams), spoon & leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
1tsppumpkin pie spice
⅔cupdark brown sugar,(133 grams), packed
2large eggs
1cuppumpkin puree,(227 grams), canned is best here
½cupvegetable oil,(120 milliliter)
⅓cupmilk,(80 milliliter)
1tsppure vanilla extract
½cupunsalted butter,(120 grams), softened to room temperature
1cupmarshmallow creme,marshmallow fluff
1tsppure vanilla extract
3tbspheavy cream,(45 milliliter)
2cupsconfectioner’s sugar,(240 grams)
¼tspsalt
Preparation
Preheat oven to 350 degrees F (177 degrees C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Spoon the batter into the prepared cupcake cups. Fill only about ½-⅔ full.
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.
Add 2 cups of confectioners’ sugar and the salt slowly with the mixer running on low then increase the speed to high and beat for 1 minute.
If it looks too thin, add ¼ cup more confectioners’ sugar. Frost cooled cupcakes however you’d like.
