Preheat your oven to 350 degrees F. Grease and flour three 8-inch cake pans with unsalted butter, or line your cupcake pans (24 count) with liners. If you decide to make a cake rather than cupcakes, I highly suggest greasing and flouring the pans. Use unsalted, softened butter then a handful of flour. Tap out the excess flour, and your cakes will pop right out!

Cream softened (not melted) butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth.

Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.

In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside.

In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside.

In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.

Fill cupcake molds ¾ of the way full and bake for approximately 21 minutes, or until a toothpick inserted into the middle comes out clean.

Note: I’ve found that using an ice cream scooper gives you nice equal sized cupcakes.

If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.

Allow your cupcakes, or cakes, to cool completely before frosting. Don’t get anxious and think they’re ready when you know deep down it’s too early. You’ll end up with crumbs in your frosting or worse, a melty mess.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.

Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioner’s sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.

Add the vanilla and beat until combined.

Makes 5 cups of frosting.