Pumpkin Spice Cupcakes | James Beard Foundation

Ingredients

• 3 cups cake flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon nutmeg
• 2 1/4 sticks room temperature butter
• 1 1/2 cups light brown sugar
• 1 1/2 cups sugar
• 5 eggs
• 1 1/2 cups pumpkin purée
• 1 1/2 teaspoons vanilla bean paste
• 3/4 cup buttermilk
• 1 stick room temperature butter
• 8 ounces cream cheese
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla bean paste
• 2 teaspoons pure maple syrup
• 1 teaspoon cinnamon