Meringue-Topped Spice Cupcakes – a delicious recipe with eggs, butter, brown sugar, milk, vanilla, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2
Meanwhile, in another bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined.
3
Fill paper-lined muffin cups half full. Bake at 350u00b0 for 20 minutes.
4
Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold in nuts. Spread about 2 tablespoons over each cupcake.
5
Bake 11-12 minutes longer or until golden brown and a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
698
kcal
Calories
34
g
Fat
89
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 eggs,, 1/2 cup butter, softened, 1 cup packed brown sugar, 2/3 cup milk, and more.
Yes, Meringue-Topped Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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