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Monday, September 19, 2011

{Cupcake Monday} Pumpkin Marshmallow Cupcakes

I kinda sorta got this delicious recipe from my cupcake bible - Martha Stewart Cupcakes and tweaked it to my liking by adding marshmallows to the cupcakes and Fluff to the cream cheese frosting! YUM!

But check this out - there's a cute little story (sorta) for the inspiration for using marshmallows!


Ya see, I got a jonesin' for Scentsy fragrances & products. I first got on the Scentsy bandwagon after an Etsy customer o' mine that I'd made nice with, started posting about it on her FB page. Up to that point I'd heard about it but never even bothered to find out more details. Well, just so happens that my customer, Miss Ramie Babcock, is an Independent Consultant (check her stuff out here) and hooked me in with the perfect scent - and fragrance warmer. The scent was Happy Birthday and the warmer was a cupcake. How could I resist, eh????

Anyhoo, fast forward to the present, now they have a new scent that is available for the fall - it's called Pumpkin Marshmallow - and THAT is what inspired me to make the cupcakes.......:)

 That being said, here's what ya need and how ya make 'em!



Pumpkin Cupcakes
Via Martha Stewart


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Directions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.




    By-the-by - I'm not being paid or compensated for the love of Scentsy or Martha - I truly heart both brands and I'm just sharing the love!

    (UPDATE 9/20/11-- here's a post how to make the frosting for these cupcakes: http://cupcakewishesandbirthdaydreams.blogspot.com/2011/09/tip-tuesday-how-to-make-marshmallow.html)

6 comments:

  1. Keisha! I saw this in my Facebook Newsfeed and had(!) to check them out! I love any and all things pumpkin and I love baking, so I can't wait to try making these. Question. Where are the frosting/topping/marshmallow ingredients and directions? I'm quite curious about them too. Thanks for sharing!

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  2. Keisha, I love your receipt.The cupcakes look so good. I will definitely try your receipt.
    Thank you.

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  3. These look FABULOUS!! (I'm a friend of Ramie's--love the should out!) How/when did you add the marshmallows? And, how much fluff did you add? Looks fabulous!

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  4. Hey Chiara!!!! MISS YOU! I added a post about the frosting - hope ya like it!

    @Lisa - thanks!

    @Anna & Kate - I added the marshmallows once I put the batter in the cups. Just plop one on top of each one before you put them in the oven. If you don't want to do the cream cheese frosting, these make perfect self frosted cupcakes!!!! I also added a post about the frosting.

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  5. Thanks so much for the info! Must make these very soon!! I posted them to pinterest too...yum!

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  6. Thanks Keisha! I cannot wait to try these!!! (I'll be sure to let you know how they turn out.) xox

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