Pumpkin Cupcakes with Brown Sugar Meringue Frosting
Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!
Prep Time5mins
Cook Time20mins
Total Time25mins
Course: Dessert
Cuisine: American
Keyword: Cupcake, Pumpkin
Servings: 8cupcakes
Ingredients
Batter:
1/4Cunsalted buttersoftened
1/4Clight brown sugar
1/4Cgranulated sugar
1large egg
3/4tspvanilla extract
1/2tspbaking soda
1/4tspbaking powder
3/4tspcinnamon
1/4tspall spice
1/8tspnutmeg
Pinchcloves
1/8tspsalt
1Call purpose flour
1/2Cpumpkin puree
Frosting:
2egg whites
1/2Clight brown sugar
1/4tspcream of tartar
1/2tspvanilla extract
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.
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.