Pumpkin Cupcakes with Real Pumpkin

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until no clumps remain.
3. Add the granulated sugar and brown sugar to the dry ingredients, then stir in the vegetable oil, eggs, real pumpkin puree, and vanilla extract. Fold the mixture together with a spatula until just combined; do not overmix.
4. Divide the batter evenly among the 12 liners, filling each about 2/3 of the way full.
5. Bake for 20–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
6. Prepare the frosting by beating softened cream cheese and butter together until pale and fluffy. Gradually add powdered sugar and vanilla, beating on low then high. Stir in heavy cream one tablespoon at a time if needed for a pipeable consistency.
7. Allow the cupcakes to cool completely on a wire rack before piping the cream cheese frosting in a high swirl.