Pumpkin Spice Cake/cupcakes

By barbsjustagirl

Ingredients

• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 1/4 cups (270 grams) light brown sugar
• 2 large eggs
• 1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
• 1 teaspoon pure vanilla extract
• 2 cups (200 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1 teaspoon (5 grams) baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup (120 ml) buttermilk, room temperature
• Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

Preparation

Step 1

Pumpkin Spice Cake: Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans.

Cake: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.