Pumpkin Cupcakes with Marshmallow Frosting

🧂 Ingredients

• 1½ cups (180 g) unbleached all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¾ teaspoon kosher salt
• ⅓ cup (80 mL) whole milk
• ¾ teaspoon pure vanilla extract
• 6 tablespoons (90 g) unsalted butter

  softened
• 1 cup (200 g) granulated sugar
• 2 large eggs

  room temperature
• 1 cup (240 g) canned pumpkin purée
• 4 large egg whites
• 1 cup (200 g) super-fine granulated sugar (or caster sugar)
• ¼ teaspoon cream of tartar
• pinch kosher salt
• ¼ teaspoon pure vanilla extract
• ½ cup (100 g) granulated sugar
• 2 tablespoons (30 mL) light corn syrup
• 1 tablespoon water
• ⅓ cup (80 mL) heavy cream

  at room temperature
• 1 tablespoon (15 g) cold unsalted butter

  cut into small cubes
• pinch kosher salt

Instructions

• 1 Make the cupcakes: Preheat the oven to 350°F (176°C) with a rack in the center
  position. Line a standard 12-cup muffin tin with cupcake liners and set aside.
• 2 In a medium bowl, whisk together the flour, baking soda, baking powder,
  cinnamon, ginger, cloves, and salt. Set aside. In a small measuring cup, combine
  the milk and vanilla extract.
• 3 In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter
  at medium speed until creamy, about 30 seconds. Add the granulated sugar and
  beat until light and fluffy, about 1 to 2 minutes. Over low speed, add one egg
  at a time and mix until each egg is just incorporated. Add the pumpkin puree and
  mix until combined. The batter will look slightly broken.
• 4 Over low speed, add the flour mixture in three parts, alternating with two
  additions of milk, until the ingredients are just combined. Using a spatula,
  scrape down the bottom of the bowl to ensure all of the ingredients are
  incorporated evenly.
• 5 Using a spoon or large scoop, divide the batter evenly among the muffin tin cups
  – filling the cups ¾ up to the top. Bake for 22 to 24 minutes or until a
  toothpick inserted into cupcake center comes out clean.
• 6 Place the muffin tin on a cooling rack and allow the cupcakes to cool in the pan
  for 3 to 5 minutes. Remove the cupcakes from the pan and place directly on the
  rack. Cool completely before frosting.
• 7 Prepare the caramel: In a medium saucepan, combine the super-fine sugar, corn
  syrup, and water. Bring to a boil, without stirring, until the sugar mixture
  reaches a dark amber color or a candy thermometer reaches 350°F (176°C). Remove
  the pan from heat and whisk in the heavy cream – the mixture will bubble and
  spit, so be very careful. Add the butter and salt, and whisk until smooth.
  Transfer the caramel to a heatproof bowl and chill in the refrigerator. The
  caramel will thicken considerably as it cools. Sit at room temperature for 10 to
  15 minutes before using.
• 8 Prepare the frosting: Fill a small saucepan with roughly 1-inch of water. Bring
  to a low simmer. Combine the egg whites, sugar, cream of tartar, and salt in a
  stand mixer bowl. Place over the saucepan (ensuring that the simmering water
  does not touch the bottom of the bowl). Using the stand mixer whisk attachment,
  whisk the mixture constantly until the sugar has completely dissolved – grab a
  tiny bit between your thumb and forefinger and rub it together in your fingers
  to test this – and the egg whites are very warm to the touch – about 5 minutes.
• 9 Transfer the bowl to the stand mixer and beat over medium speed for 1 minute.
  Increase the speed to high and beat for 5 to 6 minutes, or until the frosting is
  thick, shiny, and holds its peak. Add the vanilla extract and whisk until just
  combined.
• 10 Add the frosting to a piping bag fitted with a large star or round tip. Frost
  each cupcake. Decorate and drizzle with (room temperature) caramel as desired.
  Serve immediately.

Nutrition Info