Preheat the oven to 350 degrees F. Line two cupcake tins with cupcake liners and set off to the side.

Add vegetable oil and sugars to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until the sugars and oil are combined. Add eggs and pumpkin puree, mix on medium until combined. Scrape down the sides as needed.

In a medium mixing bowl, whisk together the baking powder, baking soda, salt, pumpkin pie spice, and flour.

Add the dry ingredients to the wet. Mix on low until combined and no more flour is visible. Scrape down the sides as needed.

Using a large ice cream scoop, fill each cupcake liner about ¾ of the way. Bake the cupcakes for 25-30 minutes until a toothpick inserted in the middle comes out clean. Transfer the cupcakes to a cooling rack to cool completely.

Once the cupcakes have cooled completely, make the frosting.

Add the cream cheese and butter to the bowl of an electric stand mixer fitted with the whisk attachment. Whisk together on medium/high until combined and light and fluffy. Add in the maple syrup and salt. Scrape down the sides and mix on medium until combined.

Pour in the powdered sugar ½ cup at a time. Mix on low until combined. With the last ½ cup addition, mix on low until combined and then increase the speed to medium/high and continue to whisk until the frosting has stiff peaks. Taste the frosting and add more maple syrup if needed. Also if you want a stiffer frosting, add more powdered sugar and whisk on medium to combine.

Either use a piping bag to frost each cupcake or dollop on a little bit of frosting to each cupcake and use an offset spatula to spread out the frosting.

Recipe adapted from Sur la Table