I had some buttermilk and some pumpkin puree in my fridge that had to be used and I wanted to use them in the same recipe. I also wanted the recipe to use all of it so I wouldn't be left with some to put back in the fridge. I found what sounded about right on Yum Sugar. Buttermilk Spice Cake, but with one problem. It didn't include the pumpkin. So with a bit of adapting and substituting the oil and a few eggs with my 1 cup of pumpkin puree that I had I made these cupcakes. They are disappearing quickly!
I still had about a 1/3 cup of buttermilk left over and I was determined to use at least most of it in the icing so I experimented a little bit and managed to use most of what I had left. I didn't think it was sweet enough but I was not willing to put more sugar in there. So I began to add Tahitian Vanilla extract until it tasted right to me. Yum!! Did you know that vanilla extract from Vanilla Beans grown in different places tastes different? I didn't until recently.
For the cupcakes:
2 cups brown sugar
1 stick unsalted butter,
1 cup pumpkin puree
3 large eggs, separated
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
Pinch of salt
1 cup buttermilk
Prepare cupcake pans with papers. Preheat oven to 350°.
In a mixer bowl, cream the brown sugar and butter.
Add the pumpkin puree and mix.
Add the egg yolks one at a time beating well after each addition.
Sift the dry ingredients into a bowl. Add the flour and buttermilk alternately to the pumpkin mixture beginning and ending with dry ingredients. Mix well.
Beat the egg whites until stiff peaks form then gently fold them into the the cupcake batter.
Fill cupcake papers 2/3 full (size 20 cookie scoop) and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before icing.
Buttermilk Buttercream Icing
1 stick unsalted butter, softened
6 Tablespoons buttermilk
4½ cups powdered sugar
3 Tablespoons Tahitian Vanilla extract
Place all ingredients into a Kitchen Aid and with the paddle attachment beat it till it is fluffy. Scrape down the sides occasionally to ensure even mixing. Ice cupcakes and store them in the refrigerator.
Hope you all have a wonderful week!