Spiced Pumpkin Cupcakes With Toasted Meringue

Spiced Pumpkin Cupcakes With Toasted Meringue


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Top the perfect fall cupcakes with a simple toasted meringue frosting. These simple cinnamon spiced treats will be a hit at any pitch-in!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

18-20 cupcakes


  • 1 ½ C. flour
  • 1 ½ tsp. baking powder
  • Dash salt
  • 2 tsp. cinnamon
  • ½ tsp. ginger
  • 1 tsp. nutmeg
  • 3 eggs
  • 4 egg whites
  • 1 ½ C. pumpkin puree
  • 1 C. brown sugar
  • 1 ¾ C. sugar, divided
  • 1 ½ sticks butter, softened
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. cream of tartar

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Preheat oven to 350 degrees. In a large bowl, use and electric mixer to beat butter until pale and creamy. Add in brown sugar and ¾ cup of sugar and combine. Beat in eggs one at a times. In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pour in flour mixture to butter mixture and mix thoroughly. Finally, add in pumpkin puree, mix well, and pour batter into cupcake liners. Bake for 20 minutes until an inserted toothpick comes out clean. Prepare the frosting by placing a large metal bowl over a saucepan of boiling water. Use an electric mixer to whisk together egg whites, 1 cup of sugar, and cream of tartar. Whisk until hot, add vanilla, and whisk for about 5 minutes until peaks form. When cupcakes are completely cool, frost with meringue. For an added touch, use a kitchen torch to toast meringue.

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