Description
Warmly spiced pumpkin cupcakes with a crisp gingersnap crust, topped with fluffy marshmallow frosting—perfect for fall celebrations or cozy desserts.
Ingredients
- Cookie Crust:
- 1 cup (100g) gingersnap cookies, crushed
- 3 tbsp (42g) unsalted butter, melted
- 2 tbsp (30g) granulated sugar
- 1/8 tsp salt
- Cupcakes:
- 1 cup (120g) all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/4 cup (45g) packed brown sugar
- 1/3 cup (60g) canola or vegetable oil
- 3/4 cup + 2 tbsp (175g) pumpkin puree
- 1 tsp vanilla extract
- Marshmallow Frosting:
- 2 large egg whites
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 3/4 cup (150g) granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup cupcake pan with paper liners.
- In a food processor, pulse gingersnap cookies, sugar, and salt until fine. Add melted butter and mix to combine.
- Divide crust mixture evenly into cupcake liners (about 1 tbsp each), press down firmly, and bake for 8 minutes. Set aside.
- In a medium bowl, whisk flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add oil, pumpkin puree, and vanilla; whisk until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Spoon batter over the crusts, filling liners about 3/4 full.
- Bake for 17–21 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
- For frosting: Heat sugar and water in a saucepan over medium-low heat (do not stir), until it reaches 240°F (115°C).
- While syrup heats, beat egg whites, salt, and cream of tartar on medium until soft peaks form.
- With mixer on low, slowly pour hot syrup into egg whites. Add vanilla, increase speed to medium-high, and beat for 2–3 minutes until thick and glossy.
- Transfer frosting to piping bag. Pipe onto cooled cupcakes and toast lightly with a blowtorch if desired.
Notes
- Use a thermometer to ensure syrup reaches 240°F for stable frosting.
- Do not overmix cupcake batter—mix just until combined for a light texture.
- The frosting is best made and used fresh. It softens over time and doesn’t freeze well.
- For extra depth, add a pinch of cloves or cardamom to the cupcake batter.
- Use digestive biscuits or graham crackers if gingersnaps are unavailable.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
