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 purée
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


Buttermilk Icing
2 cups powdered sugar
3 tablespoons low-fat buttermilk
1 teaspoon apple cider vinegar

Whisk together all ingredients in a medium bowl until smooth and well incorporated. Store covered in the refrigerator until ready to use.

1. Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.

2. Whisk together pumpkin and milk in a separate bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.

3. Add eggs one at a time, beating and then scraping the bowl down after each addition. Add vanilla and beat until smooth. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.

4. Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.

5. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans. Let cool completely on a rack, decorate with icing, and serve.

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