Gingersnap Pumpkin Cupcakes with Marshmallow Frosting

Name: Gingersnap Pumpkin Cupcakes with Marshmallow Frosting
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Cuisine: American
Ingredients: 1 cup (100g) gingersnap cookies, crushed (about 13 cookies); 3 tbsp (42g) unsalted butter, melted; 2 tbsp (30g) granulated sugar; 1/8 tsp salt; 1 cup (120g) all purpose flour; 2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp ground nutmeg fresh if possible; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1/2 cup (100g) granulated sugar; 1/4 cup (45g) brown sugar, packed; 1/3 cup (60g) canola or vegetable oil; 3/4 cup + 2 tbsp (175g) pumpkin puree; 1 tsp vanilla extract; 2 large egg whites; 1/8 tsp salt; 1/4 tsp cream of tartar; 3/4 cup (150g) granulated sugar; 1/4 cup water; 1/2 tsp vanilla extract