Cakes & CupcakesNo. 9719 · The 2026 edition
Pumpkin Cupcakes
Whipped to perfection, this silky Swiss meringue buttercream transforms simple pumpkin cupcakes into a bakery-worthy treat.
Our own summary of the original — the full post and photos live at treats-sf.com.
This Swiss meringue buttercream starts by heating egg whites and sugar over simmering water until smooth, then whipping them into stiff peaks. Butter is added piece by piece to create a luscious, creamy frosting. Finish with vanilla and you have the ideal topping for pumpkin cupcakes.
Ingredients
Directions
- In the heatproof bowl of a stand mixer, combine the egg whites, sugar, and salt. Set the bowl over a pan of barely simmering water and whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 3 minutes. Rub a bit between your fingers to check—it should feel completely smooth with no grit.
- Attach the bowl to the mixer fitted with the whisk attachment. Whip on high speed until the mixture has cooled completely and forms stiff, glossy peaks, about 10 minutes.
- Add the butter one piece at a time, beating well after each addition. The buttercream may appear curdled once all the butter is added, but continue beating and it will become silky smooth.
- Add the vanilla extract and beat just until combined.
More photos
Photos hosted by treats-sf.com.
