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


  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:

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