Makes 12 regular-size cupcakes
Preheat oven to 350 degrees (F). Place cupcake liners in wells of cupcake pan.
Crack the eggs into the bowl of a mixer. Add sugar and dark brown sugar. Beat on slow for several minutes, until thick.
In the meantime, place the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, and cloves in a bowl and stir well with a fork to combine.
While the mixer is running, slowly add the oil. When it is incorporated, on low speed, slowly spoon in the flour mixture. Add the pumpkin and vanilla and mix to combine.
Divide among the cupcake liners, filling each cup three-quarters full.
Bake 20 minutes or until a cake tester comes out clean. Test two cupcakes to be sure they are done. The cupcake papers should be pulling away from the pan.
Completely cool the cupcakes on a wire rack before frosting.
Place the butter, cream cheese, and vanilla in a mixer and set on high speed.
Lower the speed and gradually add the powdered sugar. Return to high setting and beat for 10 minutes. (You can beat it for a shorter time, but it's creamier if you let it beat longer.)
Frost completely cooled cupcakes. Refrigerate any leftovers.
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