Paired with classic sweet n’ tangy cream cheese frosting, these pumpkin cupcakes are incredibly fluffy and soft. Make it in regular or mini sizes!
Whisk together flour, cinnamon, baking powder, baking soda and salt. Beat the butter and sugar until fluffy. Add egg, pumpkin puree and vanilla extract
Add half of the flour mixture. Then stir in buttermilk, and finally add the remaining flour mixture.
Bake for 10-12 minutes. Cool the cupcakes in the pan for 5 minutes and pipe on frosting