Irresistible Gingersnap Pumpkin Cupcakes with Marshmallow Frosting

Delightful Gingersnap Pumpkin Cupcakes with Marshmallow Frosting, perfect for fall gatherings.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 12 cupcakes

Course: Easy Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gingersnap Cookie Crust

2 cups Gingersnap Cookies Crushed; consider using Biscoff cookies for a unique twist.
6 tablespoons Unsalted Butter Melted; margarine can be used for a dairy-free option.
3 tablespoons Granulated Sugar Coconut sugar makes for a great less-refined alternative.
1/4 teaspoon Salt Regular table salt is perfect.

For the Pumpkin Cupcake Batter

1 1/2 cups All Purpose Flour Substitute with gluten-free flour if desired.
1 teaspoon Ground Cinnamon Freshly ground cinnamon amplifies the flavor.
1/2 teaspoon Ground Allspice Omit if you don’t have it.
1/4 teaspoon Ground Nutmeg Fresh nutmeg will elevate the taste.
1 teaspoon Baking Soda Check freshness for best results.
1 teaspoon Baking Powder Check freshness for best results.
2 Large Eggs Vital for moisture and structure.
3/4 cup Brown Sugar Light or dark can be used interchangeably.
1/2 cup Canola/Veg Oil Melted coconut oil for flavor boost.
1 cup Pumpkin Puree Canned or homemade.
1 teaspoon Vanilla Extract Opt for pure extract for best results.

For the Toasted Marshmallow Frosting

4 large Egg Whites At room temperature for easy whipping.
1/4 teaspoon Cream of Tartar Omit if unavailable.
1 cup Sugar Avoid using coarse sugar.
1/4 cup Water

Equipment

Cupcake Pan
Piping Bag
food processor
mixing bowls
saucepan

Method

Preparation

Preheat your oven to 325°F (165°C). Prepare a cupcake pan by lining it with cupcake liners.
Crush the gingersnap cookies and combine with granulated sugar and melted butter. Press into cupcake liners and bake for 8 minutes.
Mix the dry ingredients in one bowl and combine wet ingredients in another. Stir until just blended.
Spoon cupcake batter evenly over the baked crusts and bake for 17-21 minutes.
Prepare the frosting by heating sugar and water to 240°F (115°C) without stirring.
Whip egg whites and cream of tartar until soft peaks form. Slowly pour in hot sugar syrup while whipping.
Cool cupcakes completely before frosting and optionally torch the frosting.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 350IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Garnish with crushed gingersnap cookies for an extra touch.

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