Spiced Pumpkin Cupcakes

Fall came, and my cabinet was ready with a healthy supply of pumpkin. I don't generally need much of an excuse to make cupcakes--in this case, having pumpkin handy was reason enough. And cream cheese frosting...

Spiced Pumpkin Cupcakes
-2 c. cake flour
-1/2 t. baking soda
-2 t. baking powder
-1/2 t. salt
-1 t. cinnamon
-1 1/2 t. ginger
-1/2 t. nutmeg
-1/4 t. cloves
-1/2 c. butter, softened
-1 1/4 c. light brown sugar, packed
-2 eggs, room temperature
-1/2 c. buttermilk, room temperature
-3/4 c. pumpkin puree

1. Sift together flour, baking powder, baking soda, and spices.
2. Beat together butter and sugar until pale and fluffy. Add eggs one at a time and beat until incorporated.
3. Add the flour mixture in three parts, alternating with two additions of buttermilk. Once combined, beat in pumpkin puree.
4. Divide into 16 lined baking cups, and bake, rotating tins halfway through, for 15-18 minutes at 350*.
5. Frost with cream cheese frosting.