Pumpkin Cupcakes:

• 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

Marshmallow Frosting:

• 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

Caramel Drizzle:

• 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

• Make the cupcakes: Begin by preheating your oven to 350°F (176°C) and positioning an oven rack in the center. Line a standard 12-cup muffin tin with cupcake liners, ensuring each cup is ready for the batter, then set it aside.
• In a medium-sized bowl, thoroughly whisk together the dry ingredients: the unbleached all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and kosher salt. Ensure they are well combined and set this mixture aside. In a separate small measuring cup, combine the whole milk and pure vanilla extract.
• Using the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter at medium speed until it becomes wonderfully creamy, which typically takes about 30 seconds. Next, add the granulated sugar and continue beating until the mixture is light and fluffy, usually 1 to 2 minutes. Reduce the speed to low, then add one large egg at a time, mixing just until each egg is fully incorporated into the batter. Finally, add the canned pumpkin purée and mix until just combined. Don’t be alarmed if the batter appears slightly broken at this stage; it will come together.
• With the mixer still on low speed, gradually add the whisked flour mixture in three separate parts, alternating with two additions of the milk and vanilla mixture. Mix only until the ingredients are just combined, being careful not to overmix. Once combined, use a spatula to scrape down the bottom and sides of the bowl, ensuring all ingredients are evenly incorporated and there are no dry pockets of flour.
• Employing a spoon or a large ice cream scoop, evenly divide the cupcake batter among the prepared muffin tin cups. Fill each cup approximately ¾ full to allow for proper rising. Bake in the preheated oven for 22 to 24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
• Once baked, transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 3 to 5 minutes. This brief resting period helps them firm up. Afterward, carefully remove the cupcakes from the pan and place them directly on the wire rack to cool completely before you even think about frosting them.
• Prepare the caramel: In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Bring this mixture to a boil over medium-high heat. Allow it to boil, without stirring, until the sugar mixture transforms into a beautiful dark amber color. Alternatively, use a candy thermometer to ensure it reaches precisely 350°F (176°C). Immediately remove the pan from the heat and very carefully whisk in the room temperature heavy cream. Be cautious, as the mixture will vigorously bubble and spit due to the temperature difference. Next, add the cold unsalted butter (cut into small cubes) and the pinch of kosher salt, then whisk until the caramel is perfectly smooth and glossy. Transfer the finished caramel to a heatproof bowl and chill it in the refrigerator to cool and thicken. The caramel will become considerably thicker as it chills. Before drizzling, let it sit at room temperature for 10 to 15 minutes to reach a pourable consistency.
• Prepare the frosting: Fill a small saucepan with approximately 1 inch of water and bring it to a low simmer over medium heat. In the clean bowl of a stand mixer (or a heatproof bowl if using a hand mixer), combine the large egg whites, super-fine granulated sugar, cream of tartar, and a pinch of salt. Place this bowl over the simmering saucepan, making sure the bottom of the bowl does not touch the water. Using the stand mixer’s whisk attachment (or a hand whisk), continuously whisk the mixture. Continue whisking constantly until the sugar has completely dissolved – you can test this by rubbing a tiny bit between your thumb and forefinger; it should feel smooth, not grainy – and the egg whites are very warm to the touch, which typically takes about 5 minutes.
• Carefully transfer the warmed bowl to the stand mixer (if not already there) and begin beating on medium speed for 1 minute. Increase the speed to high and continue beating for 5 to 6 minutes, or until the frosting becomes incredibly thick, beautifully shiny, and forms stiff, stable peaks. Finally, add the pure vanilla extract and whisk briefly until it is just combined into the fluffy marshmallow frosting.
• Transfer the prepared marshmallow frosting to a piping bag fitted with your preferred large star or round tip. Generously frost each completely cooled pumpkin cupcake, creating beautiful swirls or mounds. Decorate and drizzle with the room temperature homemade caramel as desired, adding a final touch of elegance. Serve these delightful cupcakes immediately to enjoy their optimal texture and flavor.

Tips for Success:

• For the absolute best marshmallow frosting texture, I highly recommend seeking out super-fine granulated sugar (often labeled as Baker’s brand sugar) or caster sugar. This finer sugar dissolves much more readily in the egg white mixture, leading to a significantly smoother and more refined frosting with an exceptionally delicate texture. Any extra super-fine sugar can be used as a direct 1:1 replacement for traditional granulated sugar in your other favorite baked goods.
• Cream of tartar, which is a natural byproduct of wine and grape juice processing, is an acidic salt. In baking, it serves a crucial role as a stabilizer for whipped egg whites. It helps the egg whites achieve greater volume and maintain their airy structure, preventing them from collapsing. For this marshmallow frosting, it’s essential for creating a stable, pipeable consistency.
• Ensure all ingredients, especially butter and eggs for the cupcakes, are at room temperature. This allows them to emulsify properly, resulting in a smooth batter and a tender crumb.
• When making the caramel, do not stir the sugar mixture once it begins to boil. Stirring can cause sugar crystals to form, leading to a grainy caramel. Swirl the pan gently if needed to evenly distribute the heat.
• Allowing the cupcakes to cool completely before frosting is vital. Applying frosting to warm cupcakes will cause the marshmallow frosting to melt and slide off, ruining the presentation and texture.

Marshmallow frosting recipe adapted slightly from Chowhound, a trusted source for classic recipes.