Pumpkin Spice Cupcakes with Meringue Topping

Yields 8 cupcakes

Cupcakes

• 1 c all-purpose flour

• 1⁄4 t baking powder

• 1⁄2 t baking soda

• 1⁄4 t kosher salt

• 1 1⁄2 t pumpkin pie spice

• 1⁄8 t ground cloves

• 1⁄4 c unsalted butter, room temperature

• 1⁄4 c granulated sugar

• 1⁄4 c brown sugar

• 1 large egg, room temperature

• 1 t vanilla

• 1⁄2 c pumpkin puree

Swiss Meringue Topping

• 2 egg whites (about 80g)

• 1⁄2 c sugar

• 1⁄4 t cream of tartar

• 1 t vanilla bean paste, or extract

Line a cupcake pan with paper liners. Preheat the oven to 350 degrees.

Combine the flour, baking powder, baking soda, salt, and spices in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, medium bowl, beat butter and sugars on medium high speed until light and fluffy, about 4 minutes. Scrape down the bowl and add egg and vanilla. Scrape down the sides of the bowl again and add the dry ingredients in two additions, alternating with the pumpkin. Do not overmix, mix just to combine.

Divide the batter between the cupcake paper liners, scooping about 2 tablespoons per cupcake. Bake for 20 minutes or until a cake tester inserted into the middle of a cupcake comes out clean. Let cool completely.

For the Swiss meringue, place 3” of water in a medium saucepan over medium heat and bring to a simmer. Add egg whites, sugar, and cream of tartar to the bowl of a stand mixer. Fit the bowl over simmering water and make sure the bottom of the bowl doesn't touch the water.

Whisk thoroughly and continuously until sugar has melted and the whites are hot to the touch, about 5 minutes and 160 degrees. Remove bowl from saucepan to the mixer and whip on high (with whisk attachment) until the meringue is thick and stiff and the bowl is cool to the touch, about 6 minutes. Add the vanilla and whip to combine.

Transfer meringue to a large piping bag fitted with a fluted tip. Pipe meringue topping on cooled cupcakes. Use a kitchen torch to lightly color the meringue.