Pumpkin Cupcakes with Toasted Meringue Frosting

Pumpkin Cupcakes with Toasted Meringue Frosting


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Pumpkin cupcakes with toasted meringue frosting are delicious. This recipe produces a seriously moist cupcake that is topped with homemade toasted meringue frosting.

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Chicago, IL

Time needed

20 min preparation + 22 min cooking

Serving Size / Yield

24 servings


  • 1 ½ C All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ tsp Grated Nutmeg
  • ½ tsp Allspice
  • 3 large Eggs, room temperature
  • 1 ¼ C Pumpkin Puree (8oz)
  • ¾ C Brown Sugar
  • ¾ C Granulated Sugar
  • 1 ½ Sticks Unsalted Butter, room temperature
  • Meringue Frosting:
  • 4 Egg Whites
  • 1 C Sugar
  • ¼ tsp Cream of Tartar
  • 1 tsp Vanilla Extract

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Begin this recipe by preheating your oven to 350 degrees. Line two cupcake pans with cupcake liners and then set aside.

Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a medium bowl. Whisk to combine. Next, use your electric mixer to beat together the butter until creamy. Add the sugars and beat for about two minutes. Next, add the eggs one at a time, making sure that each egg is fully incorporated before adding the next. Once combined, gradually add the dry mixture, being sure to scrape down the sides of the bowl as you go. Adjust the mixer’s speed to medium-low and add the pumpkin. Beat until well combined.

Pour your batter into the prepared cupcake pan and set in the oven to bake for about 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

Wash out your electric mixer to make the meringue frosting. Once clean and dry, set the egg whites, sugar and cream of tartar into the bowl. Next, heat a medium-large pot of water over the stove. Once boiling, set your bowl on top of the pot, being sure to not let the water touch the bottom. Double boil this mixture, gently whisking the ingredients until the temperature reaches 140 degrees. Remove from the heat and add the vanilla. Beat the mixture on medium-high for five minutes or until the meringue forms stiff peaks. Use a pastry bag to distribute the frosting on the cupcakes. Once frosted, use a kitchen torch to lightly toast the tops.

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