❥ Heat oven to 350 degrees, and place liners in two cupcake pans

❥ Start by melting the butter in a saucepan over medium heat. Stir in the butter until it has melted. This is so that it doesn't burn. Pour the melted butter into a bowl and let it cool.

❥ In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt and cloves. In a larger bowl, whisk together 1-1 / 2 cups of the pumpkin puree with the granulated sugar, brown sugar, eggs and buttermilk. Whisk until blended. Mix the dry ingredients and then pour in the melted butter.

❥ Using a scoop, fill the cupcake liners so that it fills 2/3 of it. Put them in the oven for 15-18 minutes or until they have a nice color and are no longer sticky. Let them cool before it's time to decorate them with frosting.

For the frosting:

❥ Melted butter in a saucepan over medium heat. Be sure to stir so that it does not burn. The butter should have a golden brown color when ready. Pour over it in a bowl and let it stand until the solids settle at the bottom of the bowl. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.

❥ Using an electric whisk, beat the butter, cream cheese and brown sugar on medium speed until light in color. Gradually beat in the confectioners’ sugar and continue beating until fluffy.

❥ Put the frosting in a piping bag and then start decorating your cupcakes!