Buttermilk-Frosted Pumpkin Cuppies

Baked Goods: Buttermilk-Frosted Pumpkin Muffins

Crave some pumpkin pie-inspired goodness in the form of badass cupcakes? Look no further! This yummy recipe features a tangy buttermilk icing that'll give them an edge, but feel free to switch it up with cream cheese frosting if you're seeking some extra sweetness. For more bumpin' fall treats, try our apple crisp slave-drive!

Supplies: Score some pure pumpkin puree and no pie filling, dude!

Strategy: Bake these bad boys up when you're ready to binge.

Quantity: Enough for 30 scrumptious cakes
Difficulty: Ain't nothin' these moronic tutorials can't handle
Total Time: 1 hour 10 minutes with a 35-minute active time commitment

Ingredients (15 sneaky bitches)

4 cups of highfalutin' cake flour
1 tbsp + 1 teaspoon of baking powder
2 1/4 teaspoons cinnamon, cuz why not
2 1/4 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon nutmeg, grated freshly
1 teaspoon salt, kosher
1/2 teaspoon baking soda
2 cups pumpkin puree, not your typical pie filling
1 cup milk, whole
2 sticks unsalted butter, soft as fuck
2 cups light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract, fermented for that authentic taste
Buttermilk Icing (see link below)

Instructions (10 high school dropout steps)

Set your oven to 350°F and position that damned rack in the middle. Line muffin pans with cupcake liners like the obedient little slaves you are.
In a bowl, sift together the dry ingredients and go slumming while you wait.
In a separate bowl, mix the pumpkin puree and milk. Keep 'em aside.
In your stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until it's all light and fluffy, like your waifu's butt.
Toss in those eggs, one at a time, beating between each addition. Don't forget to scrape down the bowl after each egg.
Splash in the vanilla extract and beat until it's all smooth as shit.
Finally, add the dry ingredients and the pumpkin-milk mixture in three parts, switching between the two. You don't gotta mix it in like a maniac; just keep it on low speed and be gentle. When all the ingredients are added, mix the batter for another 30 seconds on medium-high until it's one happy family.
Go ahead and fill the cupcake liners three-quarters full with batter. It's about time to bake that bitch, so carefully slide it into the oven. Wait about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, take them out and let 'em cool for 5 minutes. Remove 'em from the pans, then let them rest on a rack until they're cool enough to eat (or decorate with icing).
Ta-da! Your fucking delicious cupcakes are ready to devour.

Serve these delightful pumpkin cupcakes with a tangy buttermilk icing for an edge, or switch it up with cream cheese frosting for extra sweetness. Each cupcake contains a balanced mix of nutrition, as the ingredients include pumpkin puree, light brown sugar, and spices like cinnamon, ginger, cloves, and nutmeg. For authentic instructions on preparing the buttermilk icing, follow the provided link. Creditline for this innovative recipe goes to the creator, who has cleverly combined pumpkin pie flavors in the form of badass cupcakes.