Meringue-Topped Spice Cupcakes Recipe
Meringue-Topped Spice Cupcakes Recipe photo by Taste of Home
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Meringue-Topped Spice Cupcakes Recipe

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These yummy cupcakes from Pam Good of Washington Island, Wisconsin are moist and tender and capped with swirls of golden brown meringue. "I found the recipe in an old cookbook I picked up at an auction. My dad pronounced it a winner the first time I made it," she writes.
Recommended: Top 10 Cupcake Recipes
TOTAL TIME: Prep: 20 min. + standing Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 30 min. + cooling
MAKES: 12 servings


  • 2 eggs, separated
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/4 cup ground pecans

Nutritional Facts

1 each: 253 calories, 11g fat (5g saturated fat), 58mg cholesterol, 154mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.


  1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, in another bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined.
  3. Fill paper-lined muffin cups half full. Bake at 350° for 20 minutes.
  4. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold in nuts. Spread about 2 tablespoons over each cupcake.
  5. Bake 11-12 minutes longer or until golden brown and a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Originally published as Meringue-Topped Spice Cupcakes in Country Woman March/April 2004, p40

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Sprowl User ID: 29186 107784
Reviewed Nov. 3, 2008

"OK, but just ok"

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