Pumpkin Cupcakes with Cinnamon Swiss Meringue Buttercream

 So, I was looking for a recipe for pumpkin cupcakes. Yes, yes, I know I already have a recipe for Pumpkin Cupcakes on my website, but I figured, more is more, right? And like the other recipe, many recipes use cream cheese frosting for their pumpkin cakes, so I was thinking, maybe I'd try doing a cinnamon Swiss Meringue, instead. Mmmm... good idea. This CLEARLY falls squarely into the "how can this not be good?" column.
 I did my usual search, trying to find just the right recipe, and as usual, there were several criteria I needed to meet. Well, for one thing, I wanted 24 cupcakes. I was making it for my fabulous group of theater friends, and 12 was just not gonna cut it.  Also, whenever I bake something pumpkin, I want a recipe that uses the whole can of pumpkin. Don't you hate when a recipe just calls for 1/2 cup? What are you supposed to do with the rest of the can of pumpkin? Yes, I know, put it in the fridge, and save it for something else, right? Only it's usually a science experiment in my fridge by the time I get back to it. For me, it's better to just use the whole can on the first go. Great. Ok, so I happened to see a recipe for cupcakes on a website called Live Well, Bake Often. The recipe only made 12 cupcakes, which made me wonder if doubling the whole recipe was an option. As I scrolled through the comments section at the bottom of the recipe, a baker asked if it could be doubled. Danielle, who is the blogger, responded that making THIS cake recipe would be better for 24 cupcakes, so that's how I happened to find it. (Did all of that make sense?) Anyway, as my Dad would have said "It was like going around my ass to get to my elbow, but I got finally got there."
 Anyway, the recipe is PERFECT. You literally just throw all of the wet ingredients into a bowl, mix them up, and then stir in the sifted dry ingredients. It's just that easy. It also bakes up to become the most perfect cupcakes you've ever seen and I think this is now my go-to recipe!
See? More really IS more! And topping them with the cinnamon Swiss meringue buttercream turns them from great cupcakes into OMG Cupcakes. Like, seriously.
 So, thank you, Danielle over at Live Well, Bake Often, for the fabulous recipe. And thank you to the reader who left the comment. Funny how things work out sometimes, isn't it?



For the cupcakes:

2 cups all-purpose flour
2 tsp baking powder 
1 tsp baking soda 
2 tsp pumpkin pie spice blend
1 tsp ground cinnamon 
1 tsp salt 
1 (15oz) can pumpkin puree 
1 cup vegetable oil
1 cup brown sugar 
1/2 cup granulated sugar 
4 large eggs 
2 tsp pure vanilla extract


Preheat oven to 350°F.
Place cupcake papers into 2 cupcake pans to make a total of 24 cupcakes. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Using a 2 oz ice cream scoop, fill each of the cupcakes evenly. Place pans in oven. Bake for about 20-22 minutes, switching pans about halfway through (to insure even baking). The cupcakes are done when the tops spring back when lightly tapped, or when an inserted toothpick comes out clean.



For the Cinnamon Swiss Meringue Buttercream;

5 large egg whites
pinch of salt
1 cup plus 2 tbs granulated sugar
1 1/2 tsp pure vanilla extract
1 lb (4 sticks) butter, at room temperature
2 tsp ground cinnamon

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and cinnamon. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Tips:

The cupcake recipe should make EXACTLY 24 cupcakes. When you're filling up the cupcake pans, if you come up a little short, just take a little from this one and a little from that one until all are filled evenly. They bake up to the perfect dome over the top, and they don't spread out to stick to your pan, which I greatly appreciate. 

The buttercream recipe is Martha Stewart's, and it's my go-to for Swiss Meringue. There are MANY versions of Swiss Meringue, ranging from just 2 or 3 egg whites all the way up to as many as 9 or more. This one is my favorite because it always turns out perfectly, you can tweak it to make it new (adding the cinnamon was my extra little twist!) and most importantly, it has the smoothest creamiest texture, and as much as I hate the expression, it has the perfect mouth feel. Some recipes have what I call a sort of plastic texture, and that's just not my favorite thing at all. This one wins.

Of course, if you don't want to do this buttercream, you can choose any other favorite frosting, or just swirl some regular Cream Cheese Frosting onto your cupcakes. It's just that sometimes I feel like that's what everyone uses on EVERYTHING and I was going for something a little different.
But you do you!