Pumpkin Cupcake with creamcheese frosting

Description:
This is a great alternative for pumpkin pie. It's yummy and it's filling with a great Brown Butter frosting or Cream Cheese frosting.

Ingredients:

• 4 Cups cake flour sifted (not self rising)
• 1 tsp. baking soda
• 1 tbsp. + 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground cinnamon
• 1 tbsp. ground ginger
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cup brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

Directions:

• Preheat oven to 350*F, then line standard muffin tins with paper liner.
• Sift the cake flour, baking soda, baking powder, salt and the rest of the spices together.
• With an electric mixer (KA) on medium high speed, cream butter and brown sugar until pale and pluffy. Add eggs 1 at a time and beat until each is incorporated. (scrape side of the bowl if needed)
• Turn the speed to low and start to add the flour mixture in 3 batches, alternating with 2 additions of buttermilk and beating until just combined.
• Add pumpkin puree, beat until combined.
• Divide batter evenly among lined cups, fill each to 3 quarters full.
• Bake for 15 to 18 minutes or until golden brown. Transfer tins to wire racks and cool 10 minutes and turn out cupcakes onto racks and let cool completely.
• You can keep the cupcakes in the fridge up to 3 days in an airtight container.
• To finish spread with creamcheese frosting and enjoy!

❤ clairebakescakes ❤