I love the flavors that fall brings. Like many others, pumpkin is one of the fall flavors that I adore. I have been meaning to make pumpkin cupcakes for some time now, but I never got the chance. I was looking through recipes and was stuck between two. I visited The Way the Cookie Crumbles and low and behold, there was a pumpkin cupcake comparison. I decided to go with the recommended recipe from David Leite. I baked these for a friend of ours who recently celebrated her birthday. She is going through a rough time right now and she was in need of a pick-me up. She was surprised and loved them! These cupcakes had a light, moist crumb and a mild pumpkin spice flavor that was perfectly complemented by the tangy cream cheese icing.
Source: Adapted from The Way the Cookie Crumbles
1 stick butter (room temperature)
1 cup packed brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 and 1/4 cups canned pure pumpkin
Preheat the oven to 350 degrees and line a cupcake tin with 18 cupcake liners.
In a stand mixer, beat the butter and sugars on medium speed until light and fluffy for about 5 minutes.
Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl and set aside. Add the vanilla to the milk and set aside.
Add the eggs one at a time to the butter and sugar mixture and mix on medium speed, scraping down the sides after each addition.
Turn the mixer on low and alternatively add the flour mixture and milk, ending with the flour. Beat in the pumpkin until smooth.
Fill the cupcake liners about 3/4 full and rap the filled pans to release air bubbles.
Bake at 350 degrees for 20 - 25 minutes. Cool cupcakes completely on wire racks.