Gingersnap Pumpkin Cupcakes with Marshmallow Frosting Recipe
Introduction
These Gingersnap Pumpkin Cupcakes with Marshmallow Frosting combine warm spices with a light, fluffy topping for a perfect autumn treat. The crunchy gingersnap cookie crust adds a spicy contrast to the sweet, creamy frosting—making every bite irresistibly delicious.
Ingredients
- 1 cup gingersnap cookie crumbs (about 14 cookies)
- 2 tablespoons melted butter
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the marshmallow frosting:
- 3 large egg whites
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Mix the gingersnap cookie crumbs with melted butter until evenly combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust. Bake the crusts for 8 minutes to set and crisp up, then remove from the oven.
- Step 2: In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, egg yolks, and vanilla extract until smooth.
- Step 3: In a separate bowl, sift together cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep cupcakes light and fluffy.
- Step 4: Fill each cupcake liner two-thirds full with batter over the baked crust. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Step 5: For the marshmallow frosting, combine the sugar and 1/4 cup water in a small saucepan over medium heat. Heat until the sugar syrup reaches 240°F (115°C) on a candy thermometer.
- Step 6: While heating the syrup, beat egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form.
- Step 7: Slowly pour the hot sugar syrup into the egg whites while continuing to beat on high speed. Whip the meringue until it is thick, glossy, and cooled to room temperature, about 5 to 7 minutes. Add vanilla extract and mix briefly.
- Step 8: Pipe or spread the marshmallow frosting generously over the cooled cupcakes. Serve immediately or within the next day for best texture.
Tips & Variations
- If you want a spicier crust, add 1/2 teaspoon ground ginger to your cookie crumbs before pressing them into the liners and taste as you go.
- Substitute gingersnaps with Biscoff cookies, shortbread, digestive biscuits, or graham crackers for different flavor profiles.
- Ensure all mixing bowls and utensils for the meringue are completely grease-free to achieve stiff peaks.
- Measure ingredients by weight if possible for more consistent results and easier cleanup.
- Do not overmix the batter to keep cupcakes light and fluffy.
Storage
Store the cupcakes in an airtight container at room temperature for up to 1 day to maintain frosting stability. For best taste and texture, consume within 24 hours as the marshmallow frosting will begin to wilt after that, especially in humid conditions. Refrigerate leftover cupcakes and bring to room temperature before serving, but note the frosting texture may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cookie for the crust if I don’t like gingersnaps?
Yes, you can substitute with Biscoff, shortbread, digestive biscuits, or graham crackers. Adjust the quantity to about 1 cup of cookie crumbs to keep the crust size balanced.
Is this marshmallow frosting safe to eat since it uses raw egg whites?
The sugar syrup is cooked to 240°F, which effectively “cooks” the egg whites and makes the Italian meringue frosting safe to eat.
PrintGingersnap Pumpkin Cupcakes with Marshmallow Frosting Recipe
These Gingersnap Pumpkin Cupcakes with Marshmallow Frosting feature a spicy gingersnap cookie crust that beautifully offsets the sweet Italian meringue-style marshmallow frosting. The cupcakes offer a delightful combination of warm pumpkin flavors and a stable, fluffy frosting that holds up well throughout the day. Perfect for fall and holiday gatherings, this recipe includes tips on making a perfect meringue and options for different cookie crusts to customize your taste preferences.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Crust:
- 1 cup gingersnap cookie crumbs (about 14 English gingersnap cookies)
- Optional: 1/2 tsp ground ginger (adjust to taste if you want extra gingery flavor)
Cupcake Batter:
- Fresh pumpkin puree (quantity as per standard pumpkin cupcake recipes, approx. 1 cup)
- Flour (about 1 to 1 1/4 cups, depending on recipe specifics)
- Sugar (about 3/4 cup)
- Baking powder and baking soda (standard leavening for cupcakes)
- Spices: cinnamon, nutmeg, cloves (about 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves)
- Butter (about 1/2 cup softened)
- Eggs (2 large)
- Vanilla extract (1 tsp)
- Salt (1/4 tsp)
Marshmallow Frosting (Italian Meringue):
- Egg whites (about 3 large)
- Granulated sugar (about 1 cup)
- Water (about 1/3 cup for sugar syrup)
- Vanilla extract (1 tsp)
Instructions
- Prepare the Cookie Crust: Crush the gingersnap cookies until you have about 1 cup of fine crumbs. If you want a spicier crust, add 1/2 tsp ground ginger at a time and taste until you reach the desired flavor. Press about a tablespoon of the cookie crumb mixture into the base of each cupcake liner to form a crust. Pre-bake this crust to keep it crispy and prevent sogginess in the final cupcakes.
- Make the Cupcake Batter: In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time followed by vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients and pumpkin puree to the wet ingredients, mixing just until combined to avoid dense cupcakes.
- Bake the Cupcakes: Spoon the batter evenly over the prebaked cookie crusts in the cupcake liners, filling about 2/3 full to prevent overflow. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Italian Meringue (Marshmallow Frosting): Ensure all mixing bowls and beaters are clean and grease-free. In a small saucepan, combine sugar and water, heating the mixture to 240°F (115°C) using a candy thermometer. Meanwhile, start whipping egg whites on medium speed until soft peaks form. Slowly pour the hot sugar syrup into the whipped egg whites while continuing to beat on high speed. Continue beating until the mixture cools and forms stiff, glossy peaks. Add vanilla extract and beat briefly to combine.
- Frost the Cupcakes: Pipe or spread the Italian meringue marshmallow frosting onto the cooled cupcakes. The frosting will be stable throughout the day but is best enjoyed on the day of preparation or the next day to avoid wilting, especially in humid environments.
Notes
- Use gingersnap cookies for a spicy crust; substitute with Biscoff, shortbread, digestive biscuits, Oreos, or graham crackers if preferred.
- Make sure all tools and equipment are grease-free to ensure egg whites whip properly.
- Bring the sugar syrup to the correct temperature (240°F) to properly cook the egg whites, ensuring safety and texture.
- Don’t overmix the cupcake batter to maintain a light and fluffy texture.
- Prebake the cookie crust to prevent sogginess in the finished cupcakes.
- Separate eggs carefully to avoid any yolk contamination that could prevent egg whites from whipping.
- For best results, consume cupcakes within one day or two after making due to frosting stability.
Keywords: Gingersnap, Pumpkin Cupcakes, Marshmallow Frosting, Italian Meringue, Fall Dessert, Spicy Cookie Crust
