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Gingersnap Pumpkin Cupcakes with Marshmallow Frosting

Irresistibly Spiced Gingersnap Pumpkin Cupcakes with Marshmallow Frosting

These Gingersnap Pumpkin Cupcakes with Marshmallow Frosting are a celebration of autumn with their rich pumpkin flavor and spiced gingersnap crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Easy Desserts
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 1 cup Gingersnap Cookies You can substitute with Biscoff or digestive biscuits for a different flavor.
  • 4 tablespoons Unsalted Butter Melted.
  • 2 tablespoons Granulated Sugar
  • 1/4 teaspoon Salt
For the Cupcake Batter
  • 1 cup All-Purpose Flour
  • 1 teaspoon Ground Cinnamon Use fresh for best flavor.
  • 1 teaspoon Allspice Use fresh for best flavor.
  • 1 teaspoon Nutmeg Use fresh for best flavor.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 large Eggs
  • 3/4 cup Brown Sugar
  • 1/2 cup Canola or Vegetable Oil
  • 1 cup Pumpkin Puree Canned or homemade.
  • 1 teaspoon Vanilla Extract
For the Marshmallow Frosting
  • 2 large Egg Whites
  • 1/4 teaspoon Cream of Tartar
  • 1/2 cup Water

Equipment

  • oven
  • Cupcake Pan
  • mixing bowl
  • whisk
  • Electric mixer
  • saucepan

Method
 

How to Make Gingersnap Pumpkin Cupcakes
  1. Preheat the oven to 325℉ and prepare your cupcake pan with liners.
  2. Process the gingersnap cookies with granulated sugar and salt until crumbly; then mix in the melted butter.
  3. Press the cookie mixture firmly into the bottom of each cupcake tin and bake at 325℉ for 8 minutes.
  4. Whisk together the all-purpose flour, ground cinnamon, allspice, nutmeg, baking soda, and baking powder in a bowl; set aside.
  5. In another bowl, whisk together the eggs, brown sugar, granulated sugar, oil, pumpkin puree, and vanilla until fully combined.
  6. Gradually incorporate the dry ingredients into the wet mixture, folding carefully.
  7. Divide the pumpkin batter evenly over the pre-baked gingersnap crusts. Bake for 17-21 minutes, or until a toothpick comes out clean.
  8. Prepare the marshmallow frosting by heating sugar and water in a saucepan until it reaches 240℉.
  9. Whip the egg whites, cream of tartar, and a pinch of salt in a separate bowl until soft peaks form.
  10. Slowly drizzle in the hot sugar syrup while continuing to whip.
  11. Pipe the fluffy marshmallow frosting onto the cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 30mgIron: 1mg

Notes

Optional: Garnish with a sprinkle of cinnamon or crushed gingersnap cookies for extra flair.

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