Pumpkin Brown Sugar Cupcakes Recipes

Steps:

• 1. Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
• 2. Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
• 3. Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
• 4. In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
• 5. Whisk in the flour mixture until combined.
• 6. Divide the batter evenly among paper-lined cups, filling each 3/4 full.
• 7. Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
• 8. Transfer cupcakes to wire racks to cool completely before glazing them.
• 9. To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
• 10. Remove from heat and pour the butter into a bowl.
• 11. Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
• 12. To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.