Pumpkin Cupcakes with Cinnamon Buttercream Frosting Recipe

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1.2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup milk
• 1 1/2 cups pumpkin puree
• Cinnamon Buttercream
• 4 cups powdered sugar
• 1 stick butter softened
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

• Preheat the oven to 350°F (175°C). Line muffin tins with paper liners.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
• In a stand mixer or large bowl, cream the softened butter with the granulated and brown sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• With the mixer on low, alternate adding the dry ingredients and the milk until just combined. Avoid overmixing.
• Fold in the pumpkin puree until incorporated and the batter is smooth.
• Spoon the batter into the liners, filling each about two-thirds full.
• Bake for about 18 minutes, or until a toothpick in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Buttercream:

• To make the cinnamon buttercream, beat the softened butter with the vanilla and cinnamon until smooth.
• Gradually add the powdered sugar and milk, beating until the frosting is light and spreadable. Adjust the milk or sugar to reach your desired consistency.
• Frost cooled cupcakes with a piping bag or a spatula. Dust with a little extra cinnamon if desired and serve.