pumpkin cupcakes

Okay.  Remember when I said I wouldn't bake any more cupcakes this month?  I didn't even last a week.  What is wroooong with me?  To be fair, I wasn't planning on posting about these.  I made them for a function at Matt's work, and when I tasted them, I kinda figured I shouldn't keep these from you.

These are the best pumpkin cupcakes I've ever had!  Super light & fluffy, but not too pumpkin-y. And the cream cheese frosting makes these even more amazing.  But seriously.  We all know cream cheese frosting always makes things better.

Since it's almost Thanksgiving (by the way, where did the the year go?  I mean, how is it almost Thanksgiving already?), I think these cupcakes would be a great dessert alternative to the usual pies. Plus, they're way cuter than pies.  But not as cute as Maverick.  I can't believe I'm just now getting around to sharing a picture of him!  Anyways, everyone, this is Maverick.  He is the sweetest, most adorable Pomeranian ever and my constant source of laughter.  :)

Back to the cupcakes.  Please make them.  Now.  :)

Pumpkin Cupcakes

makes 16-18 cupcakes

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Ingredients:
2 cups cake flour (spooned & leveled to measure)
½ teaspoon baking soda
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
¼ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, at room temperature
1 ¼ cups light brown sugar, packed
2 eggs, at room temperature
½ cup buttermilk, at room temperature
¾ cup canned pumpkin puree (not pumpkin pie mix)

Directions:
Preheat oven to 350 degrees F.  Line two cupcake pans with liners.

In a large bowl, sift together flour, baking soda, baking powder, salt & spices.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes.  Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.  

Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches and mixing just until incorporated.

Add pumpkin puree and mix just until combined.

Fill the cupcake liners about 2/3 full.  Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.  Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Frost with cream cheese frosting (recipe below).

Cream Cheese Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, softened but cool
8 ounces (1 block) cream cheese, cold
5 cups powdered sugar, sifted
3-4 teaspoons clear vanilla extract (to help maintain bright white color)

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes.  Reduce mixer speed to low and gradually add the powdered sugar.  Add in vanilla and blend until moistened.  Increase mixer speed to medium and beat frosting for 2 minutes until smooth & fluffy.

Frost cupcakes as desired.

Source: cupcakes adapted from Brown Eyed Baker, cream cheese frosting is my own