Pumpkin Cupcakes with Toasted Meringue

Pumpkin Cupcakes with Toasted Meringue

Pumpkin Cupcakes with Toasted Meringue

I live in a town called Calabasas.  It’s home to such American luminaries as Drake, Jennifer Lopez, the Jackson’s and an overabundance of Kardashians.  The word Calabasas comes from the Spanish word, “calabaza” which means pumpkin. So, in our little town the pumpkin is actually a more revered member of society  than those pesky Kardashians.

I have long been a dedicated fan to the pumpkin, well, because orange is my favorite color, but more importantly because the pumpkin harkens the beginning of “the holiday season”. Once the pumpkin makes its guest appearance I know Halloween is just around the corner. And boy, how I love kids, candy and costumes. For me, from the last day of October, to the first day of January it is a non-stop sugar fest. I adore Halloween treats, Thanksgiving dinner, Christmas Cookies and New Year’s Eve desserts. That’s what I was put on this earth do to.

So, it is with great pride that I bring you my Pumpkin Cupcakes with Toasted Meringue Frosting. I hope that you might give them a try, and kick off your own “holiday season”. For Mama’s other pumpkin treats check them out here and here.

Pumpkin Cupcakes with Toasted Meringue Frosting

Pumpkin Cupcakes with Toasted Meringue Frosting

Pumpkin Cupcakes with Toasted Meringue Frosting 

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Pumpkin Cupcakes with Toasted Meringue

Pumpkin Cupcakes with Toasted Meringue

Mama’s Tips:

Always let your cupcakes cool completely before frosting them, otherwise you’ll have a soupy mess.

Rotate your cupcake tin halfway through baking to insure even baking as the oven temp varies at different points in the oven.

Some kitchen tools you will need for this recipe:

  • A pastry bag and large tip, if you choose to pipe on the frosting
  • A kitchen torch (or creme brûlée torch) if you want to toast the frosting. I used this one.
  • A candy thermometer to check the temperature of the frosting.
Pumpkin Cupcakes with Toasted Meringue

Pumpkin Cupcakes with Toasted Meringue

Recipe: Intermediate

32 thoughts on “Pumpkin Cupcakes with Toasted Meringue

  1. Cheers to a change of season with new harvest to help us see things differently. I saw those “pesky” K’s in my hood further south in a gelateria…I felt sorry for them they acted distant too each other and the rest of us of course. I am in charge of snacks tomorrow so this came just in time as I warm up the oven…I hope mine look as beautiful as yours! Happy Halloween!

  2. What lovely little cupcakes! I really think you should publish a book of your food photography, Sheryl. Your work is pure eye candy! 🙂

  3. Thanks for the rotating-muffin tip!

    I am rather hopeless at muffins. I cannot stop myself from over-mixing them! You’d think, counting the number of times in a year I bake them, that I’d gotten the hang of it by now, but it’s no use. Fortunately, my favourite husband doesn’t even notice. Which is good, because I make him eat most of them.

    I LOVE this idea with the toasted meringue! Brilliant! I can almost taste it now…even if they will be a little over-mixed…

    1. Not over mixing the batter was one of the first valuable lessons they taught us in cooking school. As soon as I don’t see any unmixed flour in the batter…I stop! I know you’ll get the hang of it!

  4. These are absolutely gorgeous!!! You have some real golden stars coming out of your town. Is it bad that I actually like the Kardashians? I watch their show pretty often, and not in an ironic mocking way.

  5. I made these today and they are absolutely fantastic; so moist and the smell was amazing. They were so pretty we didn’t want to eat them! If I could offer some advice it would be to only fill the muffin tins 1/2 full. The ones I filled 2/3 full spilled over.

    Thank you so much for sharing this recipe. Definitely a keeper!

    Sherry

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