Pumpkin Cupcakes with Cream Cheese Frosting

Directions

1. Set your oven to 350°F. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves for about 20 seconds. Set aside.
2. In the bowl of a stand mixer with the paddle attachment, mix 1/2 cup packed light-brown sugar and 1/2 cup granulated sugar until smooth. Add 1/4 cup softened unsalted butter and half of the 1/4 cup vegetable oil, then beat until pale and fluffy. Mix in the remaining oil, then beat in 2 eggs one at a time. Stir in 1 tsp vanilla extract.
3. Add half of the flour mixture and mix just until almost combined. Then add 1 cup canned pumpkin puree and 1/4 cup fresh strained orange juice, mixing until nearly combined. Mix in the last half of the flour mixture until just combined. Remove the bowl from the mixer and use a rubber spatula to fold the batter until evenly mixed.
4. Divide the batter among 14 paper-lined muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool for about 10 minutes. Move them to an airtight container to finish cooling completely.
5. For the cream cheese frosting: In the bowl of a stand mixer with the paddle attachment, beat 8 oz room-temperature cream cheese and 1/2 cup room-temperature unsalted butter until smooth and fluffy. Mix in 1/2 tsp vanilla extract and 3 cups powdered sugar, then whip until light and fluffy. For a stiffer consistency, chill the frosting in the freezer or refrigerator for a bit, then stir occasionally.
6. Pipe or spread the frosting over the cooled cupcakes. Store the frosted cupcakes in the refrigerator in an airtight container. Bring them almost to room temperature before serving.