Pumpkin Vanilla Bean Cupcakes With Cinnamon Vanilla Bean Swiss Meringue Buttercream

INGREDIENTS

IMPORTANT ITEMS YOU WILL NEED

Candy thermometer

large stock pot with lid for steaming pumpkin

Stand Mixer (or heavy duty hand mixer)

small Baking/Sugar Pumpkin

Heavy duty knife

SWISS MERINGUE BUTTERCREAM

egg whites (or ¾ C + 3 tablespoons organic pasteurized egg whites)

1 1/4 cups

Sugar

1 1/2 cups

unsalted butter cold, cubed (I use grassfed Kerrygold Pure Irish butter)

vanilla bean- scraped

1/4 tsp

cinnamon

salt

CUPCAKES

1 cup

sugar

1 cup

+ 2 tablespoons flour

1/2

unsalted butter room temperature

egg room temperature

1 cup

warm milk

1/2 cup

pumpkin puree

2 tbsp

miracle whip light (*optional)

1 tsp

pumpkin pie spice

1/4 tsp

nutmeg

1 tsp

baking soda

1/2 tsp

baking powder

1/4 tsp

salt

Vanilla bean- scraped