Pumpkin Cupcakes With Maple Cream Cheese Frosting

• FOR THE CAKE:
• 1 stick Unsalted Butter, Room Temperature
• 1 cup Firmly Packed Dark Brown Sugar
• 1/3 cups Granulated Sugar
• 2 cups Cake Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• 1/2 teaspoons Salt
• 2 whole Large Eggs
• 1/2 cups Buttermilk
• 1 Tablespoon Vanilla
• 1-1/4 cup Canned Pumpkin
• _____
• FOR THE FROSTING:
• 12 ounces, weight Cream Cheese, Softened
• 2 sticks Unsalted Butter, Room Temperature
• 2 cups Powdered Sugar
• 1/4 cups Maple Syrup

1. Preheat the oven to 350 degrees and line cupcake pans with 18 paper liners.
2. Using a mixer, beat the butter and sugars on medium for about 5 minutes, or until fluffy. In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt.
3. Add the eggs one at a time to the butter mixture, scraping down the sides of the bowl as you go. Mix the buttermilk and vanilla; alternate adding the flour and buttermilk/vanilla mixture to the butter mixture, beginning and ending with the flour. Beat in the pumpkin until smooth.
4. Fill cupcake liners about 3/4 full and lightly rap the pans on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool on racks completely before frosting.
5. For the frosting, mix ingredients together on medium speed until fluffy.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cupcakes-with-maple-cream-cheese-frosting/ (may not work)