Pumpkin Cupcakes with Buttermilk Icing Recipe

• 4 cups cake flour
• 1 tablespoon plus 1 teaspoon baking powder
• 2 1/4 teaspoons ground cinnamon
• 2 1/4 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 2 cups canned pumpkin puree (not pumpkin pie filling)
• 1 cup whole milk
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Buttermilk Icing (see recipe intro)

1. Heat the oven to 350 degrees F and arrange the rack in the middle.
2. Line muffin pans with cupcake liners.
3. Sift together dry ingredients in a bowl and set aside.
4. Whisk together pumpkin and milk in a separate bowl and set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
6. Add eggs one at a time, beating and then scraping the bowl down after each addition.
7. Add vanilla and beat until smooth.
8. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions.
9. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.
10. Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
11. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans.
12. Let cool completely on a rack, decorate with icing, and serve.

cake flour, baking powder, ground cinnamon, ground ginger, ground cloves, nutmeg, kosher salt, baking soda, pumpkin puree, milk, unsalted butter, brown sugar, eggs, vanilla, buttermilk

Taken from www.chowhound.com/recipes/pumpkin-cupcakes-with-buttermilk-icing-11131 (may not work)