Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!

It’s that time again to dig out the snow gear and see what fits, or doesn’t and what’s missing. Anyone in colder climates will totally understand this. If you wait until the last minute, or until snow gear is actually needed, you’re pretty much out of luck. You have to plan in advance. The same goes for summer gear honestly, but you can find flip flops and swimsuits year round and the prices typically don’t go from reasonable to ridiculous. That’s not the case with winter gear. Plan early and you can get gear at normal prices. Wait and you pay price for not planning ahead.

I pulled out everything I could find and had the kids try it all on. Seems silly to do when it’s nearly 70 degrees out, but it’s necessary. Only one pair of snow pants is missing… that we’re sure to find next Spring or at least after I’ve bought a new pair and they’ve been worn. It’s always the way.

Of course I kept being drawn to all of the cute scarves while doing winter gear browsing online…not that I need any more scarves! You can only wear one at a time, but options are always good! Or at least that’s what I like to tell myself.

Monday’s can be rough enough, so I figured let’s kick off the week with something extra special and sweet.

Cupcakes!

I’d dreamt up this cupcake ages ago and finally had the time to test it out. They turned out spectacular. If you love pumpkin goodies, you have to make these pumpkin cupcakes!

Perfectly moist pumpkin cupcakes topped off with airy brown sugar meringue frosting. A light toasting gives these cupcakes the perfect finishing touch! An absolute must make Fall dessert!

Bonus…this recipe makes just eight cupcakes, so you won’t have a ton taunting you each time you walk through the kitchen!

Add these pumpkin cupcakes with meringue frosting to your Fall baking plans! You won’t regret it!



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Pumpkin Cupcakes with Brown Sugar Meringue Frosting

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 cupcakes
Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!
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Ingredients
 

Batter:

  • 1/4 C unsalted butter, softened 
  • 1/4 C light brown sugar
  • 1/4 C granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp all spice
  • 1/8 tsp nutmeg
  • Pinch cloves
  • 1/8 tsp salt
  • 1 C all purpose flour
  • 1/2 C pumpkin puree

Frosting:

  • 2 egg whites
  • 1/2 C light brown sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a cupcake pan with 8 paper liners. 
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Scrape bowl as needed. Mix in baking powder, baking soda, 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 attatchment until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer mixture to a large piping bag fit with a piping tip. 
  • Pipe meringue frosting on cooled cupcakes. Lightly char frosting using a kitchen torch.

Notes

An original recipe from Baked by Rachel

Nutrition

Calories: 230kcal, Carbohydrates: 40g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 146mg, Potassium: 115mg, Fiber: 1g, Sugar: 27g, Vitamin A: 2591IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cupcake, Pumpkin

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