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1
Preheat oven to 350u00b0F.
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2
Line cupcake pan with baking papers. Set aside.
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3
Place canola oil, brown sugar, granulated sugar, eggs, pumpkin, and vanilla extract in mixing bowl. Whisk vigorously until smooth and combined.
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4
Add flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to bowl. Continue whisking until the mixture is just combined. Do not overmix.
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5
Divide batter evenly among cupcake liners.
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6
Bake cupcakes on middle rack of oven just until toothpick inserted in center comes out clean, 18-21 minutes.
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7
Check to see that cupcakes are done. Remove from oven or add time as needed.
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8
Allow cupcakes to cool completely before frosting.
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9
While cupcakes cool, make frosting. Place cream cheese and butter in mixing bowl. Beat with hand mixer on medium speed until smooth and creamy.
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10
Add powdered sugar in two additions, beating on low speed after each until sugar is fully incorporated into cream cheese mixture. Add vanilla extract and salt to bowl. Continue beating on medium-high speed until frosting is light and fluffy, 2-3 minutes. (Pro tip: If the frosting is not stiff enough to pipe, add additional powdered sugar to reach your desired consistency.)
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11
Pipe or spread frosting onto cooled cupcakes. Refrigerate until ready to serve.
