Pumpkin Cupcakes with Brown Sugar Meringue Frosting
You can never have too many American recipes, so give Pumpkin Cupcakes with Brown Sugar Meringue Frosting a try. This lacto ovo vegetarian recipe serves 8 and costs 40 cents per serving. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 230 calories. Plenty of people made this recipe, and 577 would say it hit the spot. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes around 25 minutes. A mixture of nutmeg, baking powder, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so outstanding. Similar recipes include Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting, Coconut Sugar Carrot-Banana Cupcakes with Coconut Sugar Meringue Frosting, and Peach Cupcakes With Brown Sugar Frosting.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 22 minutes
Ingredients:
1C all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp cream of tartar
1 large egg
2 egg whites
1/4C granulated sugar
1/4C light brown sugar
1/2C light brown sugar
1/8 tsp nutmeg
1/2C pumpkin puree
1/8 tsp salt
1/4 tsp all spice
1/4C unsalted butter, softened
1/2 tsp vanilla extract
3/4 tsp vanilla extract
Equipment:
muffin tray
stand mixer
bowl
oven
toothpicks
wire rack
frying pan
mixing bowl
whisk
Cooking instruction summary:
Preheat oven to 350F. 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.
Step by step:
1. Preheat oven to 350F. 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.
2. Mix in baking powder, baking soda, salt and spices.
3. 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.
4. 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.
5. Add egg whites, brown sugar and cream of tartar to a metal stand mixer or mixing bowl.
6. Place over simmering water.
7. Whisk mixture until sugar dissolves and egg whites are frothy and warm to the touch.
8. Place mixing bowl in stand mixer, beat with whisk attatchment until stiff peaks form.
9. Whisk in vanilla during the last 30 seconds.
10. 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.
Nutrition Information:
covered percent of daily need
