Pumpkin Cupcakes with Cream Cheese Icing

1.Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices.
2.In a large bowl, whisk together the 1/2 cup of butter melted and cooled, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.
3.Line the cupcake pan with liners and fill each about three quarters with batter.
4.Bake until tops spring back when touched and a toothpick comes out clean, about 20-25 minutes. Rotate the pans if needed. Transfer to wire rack. If making mini cupcakes bake for only 15 minutes.
5.For the icing, beat 1/4 cup softened butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Let cupcakes cool completely before icing.