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Ingredients
- One 8oz package cream cheese, at room temperature
- 1/2 cup confectioner’s sugar
- 2 large eggs plus 5 large egg whites
- 2 tsp pure vanilla extract - divided
- 1 1/2 cups flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- Simmering water
- 3 sticks unsalted butter, cut into tablespoon-size pieces and chilled
Details
Servings 12
Preparation
Step 1
Place a rack in the lower third of the oven and preheat to 350 degrees.
Line a 12 cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioner’s sugar for 3 minutes. Beat in 1 egg white and ½ tsp vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ tsp salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool. The tops will crack during baking.
Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining ¼ tsp salt. Fill a medium saucepan with enough simmering water to reach a depth of 1”; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 T at a time, then beat at high speed for 5 minutes. Adding the butter a piece at a time makes the frosting fluffier. Beat in the remaining ½ tsp vanilla.
Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
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