Pumpkin Cupcakes with Maple Cream Cheese Frosting

Preheat the oven to 350 degrees and line cupcake pans with 18 paper liners.

Using a mixer, beat the butter and sugars on medium for about 5 minutes, or until fluffy. In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt.

Add the eggs one at a time to the butter mixture, scraping down the sides of the bowl as you go. Mix the buttermilk and vanilla; alternate adding the flour and buttermilk/vanilla mixture to the butter mixture, beginning and ending with the flour. Beat in the pumpkin until smooth.

Fill cupcake liners about 3/4 full and lightly rap the pans on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool on racks completely before frosting.

For the frosting, mix ingredients together on medium speed until fluffy.