Ingredients:

For the Frosting:

• 2/3 cup granulated sugar
• 1/4 teaspoons cream of tartar
• 4 large eggs whites
• Pinch of salt
• 2 teaspoons pure vanilla extract

Directions:

Step 1:
Make the cupcakes: Position racks in the upper and lower thired of the oven; Preheat 350 degrees F. line Two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, backing soda, nutmeg and cloves in amedium bowl. Combins the brown sugar, eggs, melted, butter, pumkin puree and vanilla in a large bowl and whick until just combined.

Directions:

Step 2:
Divide the batter amoung the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcaks spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

Directions:

Step 3:
Meanwhile, make the frosting: combine the granulated sugar, cream of tartar, eggs whites, and lt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from sauce pan, add the vanilla, and beat with a mixer on medium-high speed until the frosting is coll and stiff glossy peaks from, 4 to 6 minutes.

Directions:

Step 4:
Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes, Brown the frosting with a kitchen torch.

Ingredients:

For the Frosting:

• 2/3 cup granulated sugar
• 1/4 teaspoons cream of tartar
• 4 large eggs whites
• Pinch of salt
• 2 teaspoons pure vanilla extract

Directions:

Step 1:
Make the cupcakes: Position racks in the upper and lower thired of the oven; Preheat 350 degrees F. line Two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, backing soda, nutmeg and cloves in amedium bowl. Combins the brown sugar, eggs, melted, butter, pumkin puree and vanilla in a large bowl and whick until just combined.

Directions:

Step 2:
Divide the batter amoung the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcaks spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

Directions:

Step 3:
Meanwhile, make the frosting: combine the granulated sugar, cream of tartar, eggs whites, and lt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from sauce pan, add the vanilla, and beat with a mixer on medium-high speed until the frosting is coll and stiff glossy peaks from, 4 to 6 minutes.

Directions:

Step 4:
Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes, Brown the frosting with a kitchen torch.

Ingredients:

For the Frosting:

• 2/3 cup granulated sugar
• 1/4 teaspoons cream of tartar
• 4 large egg whites
• Pinch of salt
• 2 teaspoons pure vanilla extract

Directions:

Step 1:
Make the cupcakes: Position racks in the upper and lower third of the oven; Preheat 350 degrees fahrenheight. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted, butter, pumpkin puree and vanilla in a large bowl and whisk until combined.

Directions:

Step 2:
Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

Directions:

Step 3:
Meanwhile, make the frosting: combine the granulated sugar, cream of tartar, eggs whites, and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from sauce pan, add the vanilla, and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.

Directions:

Step 4:
Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

Directions:

Freeze the coffee in an ice cube tray. Blend the frozen cold brew cubes and 1/2 cup regular ice with the pumpkin, banana, milk, brown sugar and pumpkin pie spice in a blender until smooth. Pour into a glass and swirl in the yogurt with a spoon.