Pumpkin Cupcakes

1 cup vegetable oil
½  cup sour cream
1 ¾ cups dark brown sugar
4 eggs
1 teaspoon vanilla extract
15 oz. pumpkin puree
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice

Mix together vegetable oil, sour cream, and brown sugar until well combined. Add one egg at a time, mixing well after each one. Stir in vanilla extract and pumpkin puree. Add all dry ingredients and mix until combined. Spoon out into 24 prepared cupcake tins. Bake at 350 degrees for 24 minutes or until done. Let cool completely. Frost with Browned Butter Spiced Cream Cheese Frosting.
Let set. Share!

Browned Butter Spiced Cream Cheese Frosting
8 ounces softened cream cheese
6 tablespoons butter, browned (Melt on medium heat until butter melts, then foams)
1 teaspoon vanilla extract
3 Tablespoons whipping cream
3 cups powdered sugar
1 teaspoon cinnamon
Dash of salt

Mix cream cheese and butter until smooth. Stir in cinnamon. Add vanilla extract, whipping cream, powdered sugar, and salt. Mix until fluffy.