Ingredients
1½cupsall-purpose flour
½tspbaking powder
½tspbaking soda
½tspsalt
1½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
⅛tspground cloves
¼cupunsalted butter,softened
¼cupvegetable or canola oil,divided
½cuppacked light-brown sugar
½cupgranulated sugar
2large eggs
1tspvanilla extract
1cuppumpkin puree
¼cupfresh strained orange juice
8ozcream cheese,at room temperature
½cupunsalted butter,at room temperature
3cupspowdered sugar
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger, and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain.
Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil, then blend in eggs one at a time. Mix in vanilla.
Add in half of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined.
Add in the last half of the flour mixture and mix until nearly combined, then remove the bowl from the stand mixer and fold with a rubber spatula just until combined.
Divide batter among 14 paper-lined muffins cups, filling each about ¾ full. Bake in preheated oven for 18 to 22 minutes until a toothpick inserted into the cupcake comes out clean.
Cool in muffin tin for several minutes then transfer to a wire rack and cool for about 10 minutes. Then transfer to an airtight container to finish cooling to help seal in the moisture.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
Mix in vanilla and powdered sugar and whip until light and fluffy.
Pipe or spread frosting over cupcakes then store in the refrigerator in an airtight container. Bring nearly to room temp before serving.
