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Pumpkin Cupcakes with Marshmallow Frosting and Caramel Drizzle Recipe

This pumpkin cupcakes with marshmallow frosting and caramel drizzle recipe is a seasonal delight! The marshamallow and caramel flavors are the perfect complement to the pumpkin cupcakes. Recipe courtesy Laura Davidson of A Beautiful Plate.

Servings: 12

Active time: 45 minutes

Total time:

Pumpkin Cupcake


  • 3/4 c all-purpose flour
  • 3/4 c whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3/4 tsp kosher salt
  • 1/3 c milk
  • 3/4 tsp pure vanilla extract
  • 6 Tbsp unsalted butter, softened
  • 1 c granulated sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c pumpkin purée


  1. Preheat oven to 350°F with rack in center position. Line standard 12-cup muffin tin with cupcake liners and set aside.
  2. In medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Combine milk and vanilla extract in small measuring cup.
  3. In bowl of stand mixer, fitted with paddle attachment, beat butter at medium speed until creamy, about 30 seconds. Add 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 incorporated. Add pumpkin purée and mix until combined. The batter will look slightly broken.
  4. On low speed, add flour mixture in three parts, alternating with milk mixture, until ingredients are just combined. Using spatula, scrape down bottom of bowl to ensure all ingredients are incorporated evenly.
  5. Using spoon or large scoop, divide the batter evenly among muffin tin cups – filling cups three quarters of the way. Bake for 22-24 minutes or until toothpick inserted into cupcake center comes out clean.
  6. Place muffin tin on cooling rack and allow cupcakes to cool in pan for 5 minutes. Remove cupcakes from pan and place directly on rack. Cool completely before frosting.

Marshmallow Frosting

  • 4 Davidson's Safest Choice® pasteurized egg white(s)
  • 1 c super-fine granulated sugar
  • 1/4 tsp cream of tartar
  • pinch kosher salt
  • 1/4 tsp pure vanilla extract
  1. Fill a small saucepan with 1 inch of water. Bring to low simmer. Combine egg whites, sugar, cream of tartar, and salt in stand mixer bowl. Place over saucepan (ensuring that the simmering water does not touch the bottom of the bowl). Whisk the mixture constantly until the sugar has completely dissolved and the egg whites are very warm to the touch—about 5 minutes.
  2. Transfer bowl to stand mixer and beat over medium speed for 1 minute. Increase speed to high and beat for 5-6 minutes, or until frosting is thick, shiny, and holds its peak. Add vanilla extract and whisk until just combined.
  3. Add frosting to piping bag fitted with large star or round tip. Frost each cupcake.

Caramel Drizzle

  • 1/2 c granulated sugar
  • 2 Tbsp light corn syrup
  • 1 Tbsp water
  • 1/3 c heavy cream
  • 1 Tbsp cold unsalted butter
  • pinch kosher salt
  1. In small saucepan, combine sugar, corn syrup, and water. Bring to a boil, without stirring, until sugar mixture reaches dark amber color or candy thermometer reaches 350°F. Remove pan from heat and whisk in heavy cream—mixture will bubble and pop, so be very careful. Add butter and salt, and whisk until smooth.
  2. Transfer caramel to a heatproof bowl and chill in the refrigerator. The caramel will thicken considerably as it cools.
  3. Sit at room temperature for 10-15 minutes before using. Decorate cupcakes with caramel topping.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.