Pumpkin Cupcakes with Marshmallow Frosting and Caramel Drizzle Recipe
Having worked as a baker for a dessert food truck, I have a strong affinity for cupcakes. I’ve made thousands upon thousands of them. They might have started as a food trend but, in my humble opinion, they’re here to stay.
These pumpkin cupcakes with marshmallow frosting and caramel drizzle are the perfect portable, festive, fall dessert. Inspired by classic sweet potato casserole with marshmallows, the pumpkin cupcakes are topped with a light and fluffy marshmallow frosting and finished with a light drizzle of homemade caramel (or store-bought caramel if you are short on time!).
Similar to homemade meringue, the marshmallow frosting is made with just a handful of ingredients: Davidson’s Safest Choice® pasteurized egg whites, fine granulated sugar, cream of tartar, salt, and pure vanilla extract. Davidson’s™ eggs are pasteurized in a warm water bath, eliminating the risk of Salmonella, making these pumpkin cupcakes with marshmallow frosting and caramel drizzle safe and risk-free for kids and adults of all ages!
I can’t think of a better way to celebrate the fall holidays.