Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting

INGREDIENTS

• Nonstick cooking spray
• 1 cup pure pumpkin puree (from a 15-ounce can)
• 1/2 cup buttermilk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• Cream Cheese Frosting