Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

INGREDIENTS

FOR THE CUPCAKES:

1 cup

unsalted butter

2 cups

all-purpose flour

2 tsp

baking powder

1 tsp

baking soda

1 tsp

salt

2 tsp

cinnamon

1/2 tsp

ground ginger

1/4 tsp

ground nutmeg

1 cup

packed light brown sugar

1 cup

granulated sugar

eggs

1 15 ounce can

pumpkin puree

1 tsp

pure vanilla extract

FOR THE FROSTING:

1 cup

unsalted butter, at room temperature

box powdered sugar (approximately 4 cups)

1/4 cup

milk (or slightly more, if necessary), at room temperature

1 1/2 tsp

pure vanilla extract

1/4 tsp

salt

2 tsp

cinnamon