¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup sugar
1 cup pumpkin puree
½ cup buttermilk
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground clove
1 recipe Cream Cheese Frosting
Preheat the oven to 350 degrees F. Lightly coat 2 12-cup muffin pans with cooking spray.
In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate, medium size mixing bowl, combine the pumpkin puree with the buttermilk and vanilla extract and mix well. In another medium size mixing bowl combine the flour, baking powder, cinnamon, baking soda, nutmeg, and clove and mix well. In thirds, alternately add the flour mixture and the buttermilk mixture to the creamed butter, blending gently after each addition.
Using an ice cream scoop or a ¼ cup measure, divide the batter evenly among the 24 cupcake wells and bake until a toothpick inserted into the middle of each cupcake comes out clean, about 30 minutes. Cool the cakes on a wire rack in the pans for 15 minutes. Remove the cakes from the pans and continue to cool on the wire racks until completely cool.
Frost the cupcakes with the Cream Cheese Frosting (follow the link above for the recipe) and serve.
***Next time I may make this a one layer cake instead of cupcakes.....it would suit my family better.
This recipe courtesy of Emeril Lagasse via Good Morning America