Cakes & CupcakesNo. 5040 · The 2026 edition
Pumpkin Cupcakes
Master Swiss meringue buttercream for your pumpkin cupcakes with this foolproof method.
Our own summary of the original — the full post and photos live at treats-sf.com.
This recipe makes a light and creamy Swiss meringue buttercream perfect for topping pumpkin cupcakes. The process involves cooking egg whites and sugar over a water bath, then whipping them into stiff peaks before slowly adding butter. The result is a silky frosting that pipes beautifully.
Ingredients
Directions
- Combine sugar, egg whites, and salt in a heatproof mixing bowl. Set the bowl over a pan of barely simmering water and whisk until the sugar dissolves and the mixture feels hot and perfectly smooth when rubbed between your fingers, roughly 3 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture cools completely and forms stiff, glossy peaks, about 10 minutes.
- Add the room-temperature butter one piece at a time, beating well after each addition. The buttercream may appear curdled once all butter is added, but it will become smooth with continued beating. Add vanilla extract and beat just until combined.
More photos
Photos hosted by treats-sf.com.
