1 stick unsalted butter (room temperature, plus more for greasing pans)
1 cup dark brown sugar (firmly packed)
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper (freshly)
2 large eggs
1/2 cup buttermilk (mixed with 1 teaspoon vanilla)
1 1/4 cups solid pack pumpkin (canned)
16 ounces cream cheese (softened)
1 stick unsalted butter (room temperature)
2 cups confectioners sugar
1/4 cup pure maple syrup
Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.