Gingersnap 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
