#CupcakeDay - Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream



In honor of the upcoming official Cupcake Day, a group of lovely and talented food bloggers have come together to share with you over 25 incredibly delicious recipes, linked below (make sure to stop by and visit each of them!) Our hostess is The Redhead Baker - make sure to swing by and see her gorgeous Hot Cocoa Cupcakes today!

I visited Pinterest for some inspiration (my favorite place to spend an afternoon!) and decided on this ridiculously delicious sounding Pumpkin Spice Cupcake with Biscoff Marshmallow Buttercream recipe. It is a wonderful fall cupcake recipe. The cupcake came out soft, a little spongy, firm in the middle and soft around the outside. The icing was thick, creamy, with a luscious hint of Biscoff and that extra creamy goodness from the marshmallow creme! What a fantastic combination. Sprinkle with a touch of cinnamon for an extra splash of color and a little more spice and settle back for a delicious treat on Cupcake Day this year!

Visit all the other DELICIOUS cupcake recipes in honor of Cupcake Day at all of these sites:



Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream slightly adapted from Frugal Foodie Mama and I Am Baker

Ingredients
Pumpkin Spice Cupcake Mix:
1 1/4 cups all purpose flour
1 cup brown sugar
2 tablespoons corn starch
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons pumpkin spice
1 cup pumpkin puree
2 eggs
2/3 cup water
2 TBS vegetable oil

Buttercream Frosting:
2 sticks unsalted butter (1 cup) - softened to room temperature
1/2 cup Biscoff Cookie Spread
4 - 6 oz Marshmallow Creme
2 cups powdered sugar

Directions
  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the Pumpkin Spice Cupcake Mix ingredients. Blend on medium to high until smooth and well combined (2 - 3 minutes).
  3. Divide the batter evenly among the 12 cupcake liners, filling about 3/4 of the way full. Bake in the preheated oven for 17 - 20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
  4. Set cupcakes, in the pan, on a cooling rack and allow to cool for about 10 minutes before removing the cupcakes from the pan directly to the wire rack and allow them to continue cooling. (Do not frost until completely cooled).
  5. While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer, combine the butter, Biscoff spread, Marshmallow Creme, and powdered sugar on low for 1 minute, increase the speed to high and continue beating for another 2 - 3 minutes or until the mixture is well blended and creamy.
  6. Transfer the frosting mixture to a pastry bag and pipe onto the cooled cupcakes.
  7. Sprinkle the tops with a small amount of cinnamon or pumpkin pie spice, if desired.



Miss Lindsey approves!!





Comments

  1. What a great combination of flavors for the season, Rebekah! I can see why Miss Lindsey approves. She is adorable!

    ReplyDelete
    Replies
    1. Thank you Stacy - the cupcakes were so good, and we think our baby girl is pretty stinkin' cute too! :D (Well, most of the time!)

      Delete
  2. oh yum! great job on these cupcakes, rebekah! i can't imagine how well that biscoff marshmallow buttercream goes with pumpkin. :)

    ReplyDelete
  3. I am totally drooling over here! In fact, I started salivating as soon as I read the title of your cupcakes. :)

    ReplyDelete
    Replies
    1. Thanks for stopping by Eva! The title tells you everything you need to know, doesn't it? :D

      Delete
  4. Those sound absolutely delectable and they look gorgeous.

    ReplyDelete
    Replies
    1. Thank you so much Wendy! These were yummy! (I'm already scheming in my head to get home and share one with Lindsey after dinner again... )

      Delete
  5. Ooo I can see these becoming a seasonal favorite for sure. They look and sound delicious.

    ReplyDelete
    Replies
    1. Thank you!! I think we will definitely have to keep this in the fall goodies rotation. :)

      Delete
  6. Beautiful balance of flavors and seasons...The pumpkiny spice of fall and the marshmallowy sweetness of winter...Perfect Pinterest pick, Rebekah. Thank you for sharing this inspirational recipe!

    ReplyDelete
    Replies
    1. Thank you! It was a great balance - sugar and spice and everything nice. :)

      Delete
  7. These look SO festive and delicious!! Thanks for sharing with #CupcakeDay.

    ReplyDelete
  8. What adorable cupcakes these are, love the flavor combo!! YUM!!

    ReplyDelete
    Replies
    1. Thank you Tara!! :) It was a great combination of flavors, for sure!

      Delete
  9. you had me at biscoff marshmallow buttercream....mmmmm

    ReplyDelete
    Replies
    1. I know - right?! I couldn't pass that up.

      Delete
  10. Oh my gosh!!! Biscoff marshmallow buttercream????? Wow! These are gorgeous too.

    ReplyDelete
  11. You had me at pumpkin, but BISCOFF MARSHMALLOW buttercream?! Oh my. Delicious!

    ReplyDelete
    Replies
    1. That's what sold me on this one too. :)

      Delete
  12. That frosting does sound fantastic!

    ReplyDelete

Post a Comment

Thanks for stopping by Making Miracles - I love to hear from my visitors, so please take a moment to say hello! :)

Popular Posts