pumpkin cupcakes with cream cheese frosting

the goods:

cupcakes:

1 cup pure pumpkin puree (from a 15 oz. can)

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

3 large eggs

frosting:

12 ounces cream cheese, room temperature

10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature

1 and 1/2 cups confectioners' sugar, sifted

2 teaspoons pure vanilla extract

1 to 2 tablespoons whole milk (optional)

Preheat oven to 350 degrees. Lightly coat 24 standard muffin cups with nonstick cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla.

In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

Scoop 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes.

Meanwhile, make frosting: In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with milk if necessary.

Generously frost cupcakes.

Enjoy!