Pumpkin Cupcakes w/Meringue Frosting

By stancec44

Ingredients

• Frosting:
• 1/4 c. unsalted butter, softened
• 1/4 c. light brown sugar
• 1/4 c. granulated sugar
• 1 lg. egg
• 3/4 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• Pinch cloves
• 1/8 tsp salt
• 1 c. flour
• 1/2 c. pumpkin puree
• 2 egg whites
• 1/2 c. light brown sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla

Details

Servings 8
Preparation time 10mins
Cooking time 45mins
Adapted from bakedbyrachel.com

Preparation

Step 1

Preheat oven to 350. Line a cupcake pan with 8 paper liners.

In a lg. bowl or stand mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Scrape bowl as needed. Mix in baking soda, baking powder, salt and spices. Mix in flour and pumpkin in alternating batches until fully incorporated and no streaks remain.

Divide batter between prepared liners using a large cookie scoop.

Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool in pan for 2 minutes before transferring to a wire rack to cool completely.

Add egg whites, brown sugar and cream of tartar to a metal stand mixer or mixing bowl. Place over simmering water. Whisk mixture until sugar dissolves and egg whites are frothy and warm to the touch.

Place mixing bowl in stand mixer, beat with whisk attachment until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer to a large piping bag fit with a piping tip.

Pipe meringue frosting on cooled cupcakes. Lightly char frosting using a kitchen torch.