#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:

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing With The Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy's Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite Out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

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!!