Optional garnish: candy corn or pumpkinsground cinnamon, freshly ground nutmeg
2 ½cupspowdered sugar
Preheat the oven to 350 degrees Fahrenheit.
Prepare a muffin tin with paper cupcake liners; set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until combined.
Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3 of the way full.
Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
Cool the cupcakes completely to room temperature.
While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the electric mixer on low speed until the powdered sugar is incorporated, then beat on medium-high speed until the frosting is light and fluffy.
Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
Serve immediately, or cover and refrigerate until serving.
The calories shown are based on the recipe making 12 frosted cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**