Pumpkin Cupcakes with Cream Cheese Frosting
INGREDIENTS
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ield: 32 cupcakes
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Equipment:
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- Standard 12-cup muffin tin
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- Paper muffin cup liners
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- Stand mixer or hand mixer
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- Offset spatula or pastry bag with decorating tips
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For the Cupcakes:
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4 cups cake flour (not self-rising), sifted
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1 teaspoon baking soda
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1 Tablespoon + 1 teaspoon baking powder
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 Tablespoon ground ginger
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1 teaspoon freshly grated nutmeg
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¼ teaspoon ground cloves
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1 cup (2 sticks) unsalted butter, room temperature
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2½ cups packed light-brown sugar
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4 large eggs
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1 cup buttermilk
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1½ cups canned pumpkin (not pie filling)
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For the Cream Cheese Frosting:
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1 cup (2 sticks) unsalted butter, room temperature
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12 ounces cream cheese, room temperature
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1 pound (4 cups) confectioners’ sugar, sifted
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¾ teaspoon vanilla extrac
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