Ingredients

Spiced Rum Pumpkin Cupcakes
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1 cup canned pumpkin (not pie filling)
• 2 eggs
• 2/3 cup Spiced Rum
• 2 Tablespoons vegetable oil
• 1/3 cup nonfat dry milk
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 1/3 cups all-purpose flour
Rum Glaze
• 1 cup white sugar
• 1/4 cup water
• 1/2 cup Spiced Rum
Marshmallow Frosting
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup marshmallow creme (marshmallow fluff)
• 1 teaspoon vanilla extract
• 3 Tablespoons heavy cream
• 2 cups confectioners' sugar
• 1/4 teaspoon salt

Instructions

For the cupcakes
1. Preheat the oven to 350F
2. Cream together the butter and the sugar.
3. Add the pumpkin, eggs, rum and oil and mix well.
4. Add the dry milk, baking powder, salt, cinnamon, cloves, and allspice. Mix until thoroughly combined.
5. Add the flour and mix until just combined and there's no rogue flour.
6. Fill cupcake tray and liners 2/3 of the way full and bake for 17-20 minutes
For the glaze
7. Mean while in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
For the frosting
8. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 2 cups confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar.
9. When cupcakes are completely cool, frost!