Pumpkin Spice Cupcakes with Maple Buttercream

For the Pumpkin Spice Cupcakes

1. Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a large bowl. Set aside.
3. Whisk the pumpkin, LACTAID^® Lactose-Free Whole Milk, vanilla, brown sugar, sugar, oil, and eggs together until combined.
4. Pour the wet ingredients into the dry ingredients and whisk until completely combined.
5. Spoon the batter into the liners until each cup is ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

For the Maple Buttercream

1. Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and freeze until solidified, about 20 minutes.
2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the solidified brown butter on medium-high speed until smooth and creamy. Add the powdered sugar, LACTAID^® Lactose-Free Whole Milk, and maple syrup. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
3. Frost cooled cupcakes however you’d like.