Make the Cupcakes:

Note: You can use a hand or a stand mixer for this recipe, or just do it by hand.

Preheat oven to 350°F. Line a 12-cavity cupcake pan with liners.

Whisk together baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and flour in a small bowl.

Whisk oil, both sugars, and pumpkin until smooth in a large bowl. Whisk in eggs and vanilla, then gently stir in dry ingredients until just combined.

Fill cupcake pans 2/3 full, making 12 cupcakes. Bake about 14-18 minutes, or until a toothpick comes out clean from the center of the cupcakes. Cool before frosting.

Make the Frosting:

Using a hand mixer or stand mixer, cream butter and cream cheese until fluffy.

Slowly add in powdered sugar and vanilla. Mix until smooth.

Frosting option: use a 1M tip for a beautiful cupcake.

Topping suggestions: use a pumpkin candy corn or dust with cinnamon

Store in refrigerator for up to 3 days. Cupcakes and frosting can be frozen separately.