As you contemplate delicious fall desserts for Thanksgiving and Friendsgiving celebrations this month, consider these delicious pumpkin cupcakes from Food Network Magazine’s cookbook, Baking for Fun. The meringue frosting tastes like marshmallow, especially when you toast it! Enjoy these festive fall treats, perfect for large gatherings and parties with kids.
Makes about 24 cupcakes.
CUPCAKES
2½ cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
½ tsp. ground nutmeg
½ tsp. ground cloves
2 cups packed light brown sugar
4 large eggs
2 sticks unsalted butter, melted
One 15-oz. can pure pumpkin puree
2 tsp. pure vanilla extract
FROSTING
⅔ cup granulated sugar
¼ tsp. cream of tartar
4 large egg whites
Pinch of salt
2 tsp. pure vanilla extract
DIRECTIONS
- Make the cupcakes: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two 12-cup muffin pans with cupcake liners. Whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
- Divide the batter among muffin cups, filling each about two-thirds full. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed (25–30 mins). Let cool 5 minutes in the pans, then transfer cupcakes to racks to cool completely.
- Meanwhile, make the frosting: Combine granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves (2–3 mins). Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high until the frosting is cool and stiff glossy peaks form (4–6 mins).
- Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.
Recipe and photo published with permission by Food Network Magazine.
