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For the cupcakes:
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Preheat oven to 350 F. Line 2 standard-sized 12-count muffin pans with 20 paper liners (add about a tablespoon of water to any empty wells). Set pans aside.
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In a medium bowl, sift together cake flour, baking powder, pumpkin pie spice, baking soda, cinnamon and salt. Set aside.
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In the the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high for about 5 minutes until light and fluffy. Add the eggs in, one at a time, mixing and scraping the sides of the bowl after each addition.
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Combine the buttermilk and vanilla extract in a small bowl or measuring cup.
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On low speed, add 1/3 of the dry ingredients into the batter, then add half the milk mixture, mixing after each addition. Continue this pattern until everything has been added and is just combined (finish with the dry ingredients). Beat in the pumpkin until just combined.
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Distribute the cupcake batter evenly among the cupcake liners, each should be about 3/4 full. Once filled, tap the trays on the counter a few times to release any air bubbles.
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Bake in the heated oven for about 20 minutes (or until an inserted toothpick comes out clean). Remove pans from oven and set on a rack. Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack until room temperature.
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For the frosting:
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In the the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until fluffy. Reduce speed to low, add sugar slowly (about a cup at a time) mixing until sugar is moistened. Add vanilla and cinnamon. Continue to mix at medium-high speed until combined.
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Continue to beat frosting until blended and smooth. Add more powdered sugar if it's too thin or runny. Transfer frosting to a pastry bag fitted with a decorating tip. Top each cooled cupcake a swirl of frosting.
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Notes:
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- If adding the candy corn pumpkins as a topper, wait until the last minute before serving to add them (after about 12 hours they start to get a little gooey and sticky).
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- If you don't have buttermilk, you can make your own (which is what I did). Combine 1/2 scant cup milk with 1-1/2 teaspoons white vinegar. Mix to combine and let it stand for 5 minutes before using.
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- Store cupcakes in an airtight container for 2-3 days at room temperature (or they can be frozen up to 2 months without frosting).
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- Cupcake recipe adapted from Smitten Kitchen.
