Pumpkin Cupcakes
Preheat oven to 160°C (320°F) conventional oven. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until fully combined with no dry flour remaining.
Divide batter evenly among the cupcake liners.
Bake for 23–24 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Brown Sugar Cream Cheese Frosting
If needed, remove excess moisture from cream cheese using paper towels.
Let butter and cream cheese sit at room temperature for 10 minutes. Cube the butter and sift powdered sugar.
In a stand mixer with paddle attachment, beat butter and brown sugar on high speed for 5 minutes until fluffy. Scrape the bowl and mix for another 2 minutes.
Add vanilla extract and cream cheese, mixing for 1 minute until smooth.
On low speed, gradually add powdered sugar in two additions, mixing until fully incorporated.
Scrape down the bowl and beat for another 2 minutes until creamy and smooth.
Pipe frosting onto cooled cupcakes using a piping bag fitted with a round tip. Optionally garnish with cinnamon, pumpkin spice, or fondant pumpkins.