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FOR THE CUPCAKES:
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Preheat oven to 350 degrees F. Line two 12-count cupcake pans with liners (recipe makes about 18 cupcakes).
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In a large bowl, sift together flour, baking soda, baking powder, salt and spices. Set aside.
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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.
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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.
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Add pumpkin puree and mix just until combined.
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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.
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FOR THE FROSTING:
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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.
