Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

INGREDIENTS

3/4 cup

unsalted butter, at room temperature

1 2/3 cups

all-purpose flour

2 tsp

baking powder

1 tsp

salt

1/2 tsp

ground cinnamon

1/4 tsp

freshly grated nutmeg

1/8 tsp

ground cloves

1 cup

canned pumpkin puree (not pie filling)

1 cup

packed light brown sugar

1/2 cup

granulated sugar

1 tsp

vanilla extract

large eggs

2 cups

granulated sugar

12 tbsp

unsalted butter, at room temperature, cut into pieces

1 cup

heavy cream, at room temperature

1 tbsp

fleur de sel or Maldon sea salt flakes

3/4 cup

butter, at room temperature

2 cups

powdered sugar

1/2 cup

salted caramel sauce