Pumpkin Spice Cupcakes for 24 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and line your muffin pans with paper liners.
2. In a medium bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the pumpkin purée and vanilla extract until the mixture is smooth and mahogany-colored.
6. Gently fold the sifted dry ingredients into the wet mixture until just combined.
7. Divide the batter evenly among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely on a wire rack before frosting.
9. To make the frosting, beat the room-temperature cream cheese and slightly chilled cubed butter together until smooth.
10. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is fluffy and stable.
11. Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip.