For Cupcakes
½ cup unsalted butter, room temperature

1 cup light brown sugar, packed

¼ cup granulated sugar

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

2 cups cake flour, sifted

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

½ cup buttermilk, room temperature

For Frosting:
8 ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

2-3 cups confectioners’ sugar

1 teaspoon vanilla extract