Pumpkin Vanilla Bean Cupcakes With Cinnamon Vanilla Bean Swiss Meringue Buttercream
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Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A seasonal favorite. This recipe yields one dozen cupcakes.
Ingredients
  • IMPORTANT ITEMS YOU WILL NEED
  • Candy thermometer
  • large stock pot with lid for steaming pumpkin
  • Stand Mixer (or heavy duty hand mixer)
  • One small Baking/Sugar Pumpkin
  • Heavy duty knife
  • SWISS MERINGUE BUTTERCREAM
  • 5 egg whites (or ¾ C + 3 tablespoons organic pasteurized egg whites)
  • 1¼ cup Sugar
  • 1½ cup unsalted butter cold, cubed (I use grassfed Kerrygold Pure Irish butter)
  • 1 vanilla bean- scraped
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • CUPCAKES
  • 1 Cup sugar
  • 1 Cup + 2 tablespoons flour
  • ½ unsalted butter room temperature
  • 1 egg room temperature
  • 1 Cup warm milk
  • ½ Cup pumpkin puree
  • 2 tablespoons miracle whip light (*optional)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Vanilla bean- scraped
Instructions
  1. Please refer to blog tutorial.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2012/11/11/pumpkin-vanilla-bean-cupcakes-with-cinnamon-vanilla-bean-swiss-meringue-buttercream/