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1
Preheat oven to 350 degrees.
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2
Line 24 standard (2 1/2 inch) muffin cups with paper baking cups.
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3
Beat sugar and butter in large bowl with electric mixer at medium speed 3 minutes or until light and fluffy.
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4
Add eggs, one at a time, beating well after each addition.
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5
Combine pumpkin and buttermilk in small bowl; mix well.
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6
Combine flour, baking powder, cinnamon, baking soda, salt, allspice, nutmeg and ginger in medium bowl.
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7
Alternately add flour mixture and pumpkin mixture to butter mixture, beating well after each addition.
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8
Spoon batter into prepared muffin cups, filling two-thirds full.
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9
Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean.
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10
Cool cupcakes in pans 15 minutes.
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11
Remove from pans; cool completely on wire racks.
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12
Prepare Maple Frosting; pipe or spread over cooled cupcakes.
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13
Sprinkle with decors or sugar, if desired.
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14
Maple Frosting: Beat softened butter in large bowl with electric mixer until light and fluffy.
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15
Add maple syrup and vanilla; beat until well blended.
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16
Gradually add powdered sugar, beating until light and fluffy.
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17
Ad milk up to 2 tablespoons if necessary, to reach desired spreading consistency.
