Fall Pumpkin Cupcakes

Life is crazy this time of year, I have been doing a lot of DIY Projects, spending lots of time with my husband, all while keeping up with my normal rush of everyday life.

I had a hankering for something fall, something with a little sweet topped some more sweet. I hope you all can make just the right something for your fall cravings.

Cupcake Supplies:

4 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1 Tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 Tablespoon ground ginger

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

2½ cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1½ cups canned pumpkin

Frosting Supplies:

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

¾ teaspoon vanilla extract

Directions for Cupcakes:

Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

Directions for Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.