Pumpkin Spice Cupcakes with Brown Butter Buttercream

Ingredients

• 3 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 3 tablespoons buttermilk 
• 2 cups pumpkin canned
• 0.8 cup canola oil 
• 4 large eggs 
• 2 cups flour all-purpose
• 2 cups granulated sugar 
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 pounds powdered sugar 
• 4 teaspoons pumpkin pie spice 
• 0.3 teaspoon salt 
• 1 cup butter unsalted divided room temperature
• 0.5 cup apple sauce unsweetened
• 1 tablespoon vanilla extract pure
• 2 teaspoons vanilla extract pure

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• muffin liners

Directions

1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin.
3. Add the eggs 1 at a time.
4. Mix on low until combined. Gradually add the flour mixture until just combined.
5. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes.
6. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
7. In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds.
8. Add the cooled brown butter and beat until combined.
9. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.