These are the lightest, fluffiest cupcakes ever. It must be the buttermilk, my new favorite baking ingredient.
3 cups all-purpose flour
1 Tbsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
3 extra large eggs
1 can (15 ounce) pure pumpkin
1 cup buttermilk
Maple Frosting (recipe below)
1. Preheat the oven to 350°F. Line 24 muffin tons with paper and spray with cooking spray
2. Combine flour, baking powder, baking soda, salt, cinnamon, allspice n nutmeg, and ginger in a medium bowl and set aside. In the bowl of a stand mixer, beat the butter for 3 minutes until fluffy. Add eggs, one at a time, and combine each one well.
3. In a separate medium bowl, stir together the buttermilk and the pumpkin. In alternate batches, add the pumpkin and buttermilk mixture and the du ingredients to the butter mixture, combining well after each addition. Spoon batter into prepared cups, 3/4 of the way full.
4. Bake for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to cool completely.
Maple Frosting: Beat 1 1/2 sticks of softened butter. Add a large slug or two of Vermont Maple Syrup and 1 tsp of vanilla. Beat until blended. Gradually add 3 1/2 cups of powdered sugar, beating until creamy and fluffy. Add a tablespoon of milk if you need to soften the Frosting.
5. Put the Frosting into a piping bag or a ziplock bag with a corner cut off and pipe in circles into the cupcakes. Top with sprinkles.