Elias' Birthday Cupcakes

I've made these cupcakes for Elias' birthday the last two years in a row.  As I rarely repeat birthday creations, that's saying something.  They are that good.  The pumpkin cupcake is moist and delicious and so appropriate as we enter fall.  The frosting is creamy and sweet (but not too sweet) and wonderfully spiced.  They are an awesome combination.  Try them out. You won't regret it.

Browned Butter Pumpkin Cupcakes
barely adapted from Baked Perfection

3/4 cup unsalted butter
1 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 cup canned pumpkin puree
1 cup packed brown sugar (dark if you have it)
1/2 cup granulated sugar
2 eggs

Preheat oven to 325 degrees. Line muffin tins with paper liners. In a saucepan, melt your butter over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown and has a delicious, nutty aroma.  Pour the browned butter into a bowl immediately (to prevent it from over browning) and let cool a bit.  Revel for a minute in the delicious smell. 
Whisk together the flour, baking powder, salt and spices.  In a separate bowl, whisk together the pumpkin, sugars, eggs and browned butter.  Add flour mixture to the wet and whisk until just combined.
Fill muffin tins until 3/4-full.  Bake until cake tester comes out clean, about 20 minutes.  Transfer tin to wire racks and cool completely.
Makes 15 cupcakes.

Cinnamon Cream Cheese Frosting
not at all adapted from Baked Perfection

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low.  Add sugar, 1 cup at a time and then add cinnamon and vanilla.  Mix until smooth.