Makes: 32 cupcakes
Adapted from Martha Stewart
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
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin (not pie filling)
cream cheese frosting (recipe below)
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.
Frost with cream cheese frosting and top with Fall-themed sprinkles, if desired.
Ingredients for Cream Cheese Frosting:
Adapted from Dorie Greenspan’s Baking from My Home to Yours
8 ounces cream cheese, room temperature
1 stick unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar (start with 2 cups, then gradually add more until you get the desired consistency. It needs to be thick enough to spread or pipe) and continue to beat until the frosting is velvety smooth. Beat in the lemon juice and extract. Refrigerate until needed.
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