Step 1

Preheat the oven to 350 degrees.

Step 2

Start by creaming together the softened butter and granulated sugar with an electric mixer.

Step 3

Add in the egg and vanilla and mix for 1-2 minutes until pale in color and fluffy.

Step 4

Then mix in canned pumpkin puree. Set aside.

Step 5

In a separate bowl, sift together the cake flour, baking powder, baking soda, salt and pumpkin pie spice.

Step 6

Add the dry ingredients and the buttermilk a little at a time to the wet ingredients. Mix until everything is combined.

Step 7

Line a cupcake pan with cupcake liners and fill each cup 3/4 of the way full.

Step 8

Bake the cupcakes for 17-19 minutes, until a toothpick comes out clean from the centers. Let the cupcakes cool completely after baking.

Step 9

While the cupcakes cool make the frosting. Add the softened, unsalted butter to a bowl and mix with an electric mixer until pale in color and fluffy, about five minutes.

Step 10

Add in the cold cream cheese and mix until combined.

Step 11

Then sift in the powdered sugar, a little at a time, until it is all combined.

Step 12

Lastly add in the pumpkin pie spice. (Add 1 tsp in at first, and then the extra 1/2 tsp if you want it to be more spiced).

Step 13

When the cupcakes are completely cooled, add the frosting to a piping bag fitted with a decorative piping tip.

Step 14

Pipe a generous amount of frosting onto each cupcake and serve!

Step 15

Store the cupcakes in an airtight container in the fridge for up to three days.