Pumpkin Cupcakes

Directions

1. Combine sugar, egg whites, and salt in the heatproof bowl of a stand mixer. Place the bowl over a pot of barely simmering water and whisk continuously until the sugar dissolves and the mixture feels hot to the touch, roughly 3 minutes. You can test this by rubbing a small amount between your fingertips—it should be completely smooth.
2. Attach the bowl to the stand mixer and use the whisk attachment. Beat on high speed until the mixture has completely cooled and forms stiff, glossy peaks, which takes about 10 minutes.
3. Add the butter, one piece at a time, beating well after each addition. The mixture may look curdled at first, but keep beating and it will smooth out. Once all butter is incorporated, add the vanilla extract and beat just until combined.