Pumpkin Cupcakes

FOR THE CUPCAKES:

Preheat oven to 350 degrees F. Line two 12-count cupcake pans with liners (recipe makes about 18 cupcakes).

In a large bowl, sift together flour, baking soda, baking powder, salt and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.

Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches and mixing just until incorporated.

Add pumpkin puree and mix just until combined.

Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

FOR THE FROSTING:

In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth and fluffy. Pipe or spread onto cooled cupcakes.