• Preheat oven to 350°F and line a cupcake pan with cupcake liners.
• In a small bowl whisk together buttermilk, pumpkin puree, and vanilla
  ½ cup buttermilk, 1 ½ cups pumpkin puree, 1 teaspoon vanilla
  
• In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  1 ⅓ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon, 2 teaspoon pumpkin pie spice
  
• Using a stand mixer, mix sugar and butter until fluffy.
  ½ cup unsalted butter, 1 ¼ cup white sugar
  
• Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
  3 large eggs, 1 large egg yolk, ¼ cup vegetable oil
  
• Fold in ½ of the flour and then fold in ½ of the buttermilk mixture to the batter.Then fold in remaining flour and then remaining buttermilk mixture.
  
• Scoop into lined cupcake tin. Bake for 14 minutes or until a toothpick inserted comes out clean.
  
• Once the cupcakes are done let them cool completely before frosting.
  

Cream Cheese Frosting

• In a stand mixer, whip your butter chunks and cream cheese on medium high speed until the mixture is light and fluffy and completely combined.
  4 oz cream cheese, ½ cup butter
• Add in vanilla, salt and heavy cream and mix until incorporated. Then add in powdered sugar 1 cup at a time.
  2 teaspoon vanilla, 5 tbs heavy cream, 5 cups powdered sugar, Pinch of salt
• You may need to add more heavy cream or more powdered sugar to get the desired consistency. If the frosting is too thick you can add more heavy cream or if the frosting is too runny, add more powdered sugar to thicken it.
  
• Pipe onto cupcakes and top with a fun pumpkin candy! Enjoy!