It's Fall!!! That means that it's time for pumpkin and pumpkin treats.
These cupcakes are light and full of flavor. I brought some into work for my coworkers and everyone said that they were a success. I'm thinking about adding these to my menu for Thanksgiving this year.
(adapted from David Leite)
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin
Preheat the oven to 350°. Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures; beginning and ending with the flour. Beat in the pumpkin until smooth.
Divide the batter equally between the cups, about ¾ full.
Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Serve with your favorite frosting!