Pumpkin Cupcakes with Burnt Marshmallow Frosting

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 24 cupcakes
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Ingredients

For the cupcakes:

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cups packed light brown sugar

4 large eggs

2 sticks unsalted butter, melted

1 15-ounce can pure pumpkin puree

2 teaspoons pure vanilla extract

For the frosting:

2/3 cup granulated sugar

1/4 teaspoon cream of tartar

4 large egg whites

Pinch of salt

2 teaspoons pure vanilla extract

Directions

  1. Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk 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.
  2. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  3. Meanwhile, make the frosting: Combine the 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 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
  4. Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

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