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Pumpkin Cupcakes with Brown Sugar Meringue Frosting
Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!
Ingredients:
Batter:
1/4C unsalted butter, softened
1/4C light brown sugar
1/4C 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
1C all purpose flour
1/2C pumpkin puree
Frosting:
2 egg whites
1/2C light brown sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Directions:
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.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and pumpkin.
In a separate bowl whisk together flour (start with 5 cups and add more if you feel that your dough is too runny), salt, baking soda pumpkin pie spice, and cinnamon. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (I used a 15x10x1" cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
Bake at 375 degrees for 15-18 minutes, or until bars are a light golden brown (or a toothpick comes out clean when stuck in the middle). Cool completely before frosting.
For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar. If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk. Spread frosting on top of cooled bars.
