Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting recipe

Ingredients:

For the Cupcakes

1 large egg

heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)

3 tablespoons canola or vegetable oil

2 tablespoons vanilla or plain Greek yogurt or sour cream

3 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

pinch salt, optional

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

For the Marshmallow Buttercream Frosting

1/2 cup unsalted butter (1 stick), softened

about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don't need to measure it since it's so sticky, just eyeball it and use half the jar)

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners' sugar, sifted is preferred