Pumpkin Cupcakes Recipe

1 stick unsalted butter, at room temp
1 c. firmly packed dark brown sugar
1/3 c. granulated sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 c. milk
1 1/4 c. pumpkin puree (this about 1 15oz can)
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Insert cupcake liners into your muffin or cupcake pan.
In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy (about 3-5 minutes). Add the eggs to the creamed mixture only one at a time. Mix well after each egg. Beat well.
In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon, nutmeg, ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix until completely integrated.
Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.

Maple Buttercream Frosting

1 cup unsalted butter, softened
3 oz cream cheese
3/4 cup maple syrup
2/3 cup brown sugar
1/4 tsp salt
3/4 tsp vanilla extract
1 cup powdered sugar

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners' sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.