Pumpkin Spice Cupcakes with Toasted Meringue!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. For the Cupcakes:
  2. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
  3. In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ⅔rds full. Gently even out tops with offset spatula or knife.
  8. Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
  9. Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
  10. For the Swiss Meringue:
  11. 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.
  12. 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.
  13. 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.
  14. Add the vanilla extract and spice mixture and whisk to combine.
  15. In large pipping bag fitted with a large round tip, pipe on top of the cooled cupcakes.
  16. 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.
  17. Store cupcakes in airtight container at room temp for up to 3 days or covered in the fridge for up to five.
  18. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/09/22/pumpkin-spice-cupcakes-with-toasted-meringue-all-pumpkin-all-the-time/