Pumpkin Cupcakes with Buttermilk Icing

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 4 cups cake flour 
• 2 cups pumpkin puree canned
• 4 large eggs at room temperature
• 2.3 teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 2.3 teaspoons ground ginger 
• 1 teaspoon kosher salt 
• 2 cups brown sugar light packed
• 2 cups brown sugar light packed
• 1 teaspoon nutmeg freshly grated
• 8 ounces butter unsalted at room temperature
• 2 teaspoons vanilla extract 
• 1 cup milk whole

Equipment

• bowl
• oven
• whisk
• stand mixer
• muffin liners

Directions

1. Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.
2. Whisk together pumpkin and milk in a separate bowl and set aside. 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.
3. Add eggs one at a time, beating and then scraping the bowl down after each addition.
4. Add vanilla and beat until smooth.
5. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.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.
6. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans.
7. Let cool completely on a rack, decorate with icing, and serve.