Get ready to experience a dessert that captures the essence of fall in every single bite! These Pumpkin Cupcakes with Brown Sugar Meringue Frosting are not just a recipe—they're a culinary adventure that transforms ordinary baking into an extraordinary sensory experience. Imagine soft, spiced pumpkin cupcakes topped with a luxurious, cloud-like meringue that's both silky and decadent, promising to make your taste buds dance with pure delight. Whether you're a baking enthusiast or a seasonal dessert lover, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup brown sugar
- 4 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the brown sugar meringue frosting, combine brown sugar, egg whites, and cream of tartar in a heatproof bowl.
- Place the bowl over a pot of simmering water, whisking constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- Remove from heat and use an electric mixer to beat the mixture on high speed until stiff, glossy peaks form, about 7-10 minutes.
- Transfer the meringue to a piping bag fitted with a large star tip.
- Pipe the meringue frosting onto the cooled cupcakes in a swirling motion.
- Optional: Use a kitchen torch to lightly brown the meringue peaks for additional flavor and visual appeal.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cupcakes tender.
- Precise Measurements: Use exact measurements, especially for baking powder and spices, to maintain the perfect balance of flavors.
- Toothpick Test: Always check doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Meringue Tip: Ensure your mixing bowl is completely grease-free when whipping egg whites for the perfect glossy meringue.
- Torch Technique: If using a kitchen torch to brown the meringue, move quickly and keep the flame moving to avoid burning.
- Storage Wisdom: These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 40mg
