Moist Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• 1 1/2 cups (330 g) light brown sugar, packed
• 1/2 cup (118 ml) vegetable oil
• 3 large eggs, at room temperature
• 2 tablespoons (30 ml) maple syrup
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (244 g) pumpkin puree, not pumpkin pie filling
• 2 cups (280 g) all-purpose flour, sifted
• 2 teaspoons (5 g) pumpkin pie spice
• 2 teaspoons (5 g) ground cinnamon
• 1 1/2 teaspoons (6 g) baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (177 ml) milk, at room temperature
• 1 cup (226 g) unsalted butter, cold
• 12 ounces (339 g) full-fat cream cheese, cold
• 6–7 cups (780–911 g) powdered sugar
• 1 teaspoon (2.5 g) ground cinnamon
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) pure maple syrup
• 2 teaspoons (10 ml) heavy whipping cream or milk, cold