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Pumpkin Cupcakes with Buttermilk Icing Recipe
- 4 cups cake flour
- 1 tablespoon plus 1 teaspoon baking powder
- 2 1/4 teaspoons ground cinnamon
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 cups canned pumpkin pure
- 1 cup whole milk
- 2 sticks (8 ounces) unsalted butter , at room temperature
- 2 cups packed light brown sugar
- 4 large eggs , at room temperature
- 2 teaspoons vanilla extract
Directions:View on Chow
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