Pumpkin Spice Cupcakes

I found this recipe on a food blog, it was obviously made by foodies. It takes a bit of work, much more difficult than what Betty helps me create. But they are REALLY good! They are a perfect Fall treat as the leaves change colors here in Utah and holidays are fast approaching. I made them for my college Thanksgiving dinner:)

1 c. sugar, 1/3 c. brown sugar
1/2 c. oil
2 eggs
1/2 tsp. salt
1 tsp. vanilla
3/4 c. buttermilk
15 oz. pumpkin
2 1/4 c. flour
1 Tbsp. cinnamon, 2 tsp. all spice
1 Tbsp. baking powder, 1/2 tsp. baking soda

-in a large bowl beat sugars and oil, add eggs and vanilla; mix in pumpkin and buttermilk
-in a small bowl whisk dry ingredients and then add the wet mixture; beat until creamy
-fill muffin cups 2/3 full; bake at 350 degrees for 18-22 mintues

Cinnamon cream cheese frosting:
8 oz. cream cheese (softened)
1/2 c. butter (softened)
1 bag powdered sugar
1/2 tsp. salt
2 tsp. vanilla
203 tsp. cinnamon
2-4 Tbsp. water
-beat together cream cheese and butter; add half of powdered sugar, salt, cinnamon, and vanilla; add other half of powdered sugar and water
-beat until light and fluffy, pipe onto cupcakes