Preheat the oven to 350° and line 14 standard muffin tins with cupcake liners.
In a medium bowl whisk together flour, baking powder, salt and all spices; set aside.
In a large bowl, beat sugars and butter together with a hand mixer or in a stand mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time, beating well between each addition. Add the vanilla after the last egg.
Add the pumpkin and mix on medium until smooth and creamy, about 30 seconds.
Alternately add flour and buttermilk, beginning and ending with flour. I add a third of the flour then half of the buttermilk and repeat. Fold the last flour addition in by hand to avoid over mixing.
Scoop into prepared tins, filling almost to the top of the cup. Bake in preheated oven 16-20 minutes or until a toothpick inserted in the center comes out with a few clinging crumbs. Mine took 18 minutes.
Remove immediately from muffin tins to cool completely on a wire rack.
Make the Frosting:
Add maple and cinnamon to cream cheese frosting.
The frosting will keep best in the refrigerator but it will also keep for several days at room temperature.
Assemble the Cupcakes:
Once cupcakes are cool, frost with your favorite piping tip!
Video
Notes
Yield: 14 cupcakesIf you don’t want to use my pumpkin pie spice mix then you can substitute these spices for all the pumpkin pie spice: