Meringue-Topped Spice Cupcakes

• 2 eggs,
• 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

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 350u0b0 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.

eggs, butter, brown sugar, milk, vanilla, cake flour, pumpkin pie spice, baking soda, cream of tartar, sugar, ground pecans

Taken from www.tasteofhome.com/recipes/meringue-topped-spice-cupcakes/ (may not work)