Pumpkin Spice Cupcakes for 12 Servings

Instructions:

1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
3. In a large bowl, beat the eggs and granulated sugar together until the mixture is pale and slightly thickened.
4. Slowly stream in the vegetable oil and vanilla extract while whisking constantly, then stir in the pumpkin puree until a uniform mixture forms.
5. Gently fold the dry ingredients into the wet ingredients using a spatula; mix only until no streaks of flour remain to avoid overmixing.
6. Divide the batter evenly among the 12 liners, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for 1 hour.
9. Beat the softened cream cheese and unsalted butter together until velvety and pale.
10. Gradually add the powdered sugar, vanilla, and cinnamon on low speed, then increase to medium-high until fluffy.
11. Pipe or spread the frosting onto the completely cooled cupcakes.