Well last week we kicked off apple season with apple cider sangria. Sticking with those fall themes, this week is all about the pumpkin! These pumpkin spice cupcakes with a toasted meringue are reminiscent of the classic pumpkin pie in cake form! The warm spices and the addition of the pumpkin puree in the cake are magical. The marshmallowy goodness of the toasted meringue tops this fall flavor classic perfectly.
For those of you that don’t like pumpkin pie, this is a great alternative, you get the pumpkin spices and those warm flavors in cake form! The pumpkin flavor isn’t over-powering and the cake is moist and delicious with a light crumb.
I used to be one of those people that didn’t love pumpkin pie, something with the texture. However, as I have matured, my tastes have evolved and matured as well. I now love a good pumpkin pie! Some people think we go a little pumpkin crazy in the fall, but I don’t think so. Those flavors elicit a lot of good memories for people of family, fun and food. Fall brings coziness and comfort and this is the pre-game for the holiday season! So, I am a fan of the pumpkin spice everything this time of year! I used to work at The Bucks (what I affectionally referred to Starbucks as) back in my L.A. days and I would get so excited when we would get the pumpkin scones in! I would treat myself to one of those delicious Mahometh scones around this time of year. That was the start of fall for me and I loved it! (I think I will have to do my version of a pumpkin scone)
Now, I love the pumpkin spice flavors and cooking with pumpkins, but I am not one for going out and getting a pumpkin to carve. I wasn’t even crazy about it as a kid. That was my sister’s thing, she loved it and would get all the special pumpkin carving tools. Me, not so much. I also don’t care for Halloween, something about adults dressing up and hiding their faces while running around at night really creeps me out.
Any who, I digress. Fall, spice, pumpkin and toasted meringue. These are a great way to start getting your pumpkin spice fix!
Just look at that perfect pillowy top with just the right amount of toasty!
Kick off your fall with these pumpkin creations and let them carry you through to Thanksgiving! You will not be disappointed!
Happy Pumpkin Spice Season!
Diane
- For the Cupcakes:
- 1⅔ cups AP flower
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. cardamom
- ¼ tsp. nutmeg
- ¼ tsp. ground ginger
- ⅛ tsp. ground cloves
- ½ cup whole milk room temp.
- ¼ cup pumpkin puree
- 1 large egg room temperature
- 1 tsp. vanilla extract
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 stick unsalted butter – room temp
- ¼ cup Mascarpone – room temp
- For the Swiss Meringue:
- 6 egg whites
- 11/2 cups granulated sugar
- ½ tsp. salt
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- 1 tsp. vanilla extract
- For the Cupcakes:
- Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
- In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
- Add the mascarpone and beat until combined. Next add the pumpkin puree and beat until incorporated. Scraping down side of bowl as needed. Add the egg and beat until combined. Next comes the vanilla extract.
- Add ½ of the dry ingredients and mix until just incorporated. Add the milk and combine. Add the rest of the dry and mix. Do not over mix.
- Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ⅔rds full. Gently even out tops with offset spatula or knife.
- Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
- Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
- For the Swiss Meringue:
- Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top, don't let bowl touch the water.
- Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
- Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is cool to the touch.
- Add the vanilla extract and spice mixture and whisk to combine.
- In large pipping bag fitted with a large round tip, pipe on top of the cooled cupcakes.
- Using a kitchen torch, carefully toast the outside of the meringue. If you don't have a torch, you should get one, they are fun! You can set the broiler to low, place a few of the cupcakes on sheet pan at a time and place under the broiler for a few minutes. Don't leave, watch carefully.
- Store cupcakes in airtight container at room temp for up to 3 days or covered in the fridge for up to five.
- Enjoy!
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