1 ½ cup white sugar
1 ½ tsp vanilla
1 ¼ cup pumpkin puree
3 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salted butter, room temperature
2 tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Preheat the oven to 325 degrees. Prepare 2 muffin pans with paper liners.
Pumpkin Cake: In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the vanilla and the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Scoop the batter into the liners and bake them for 22 minutes.
Remove the cupcakes from the oven and let them cool on a rack completely.
½ cup whole milk, room temperature
1 lb powdered sugar
2 tsp maple extract
Maple Butter Cream: Combine butter and milk and beat them together. Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture. Add the maple extract and combine well.
Fill a pastry bag and pipe buttercream, (or spread with a butter knife) onto the top of your cooled cupcakes. Enjoy!
Recipe courtesy of Heather Christo.