Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cake:
1 stick butter
1/2 cup sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/2 tsp orange extract
2 eggs

1 cup flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Heat oven to 350 degrees and line 48 mini muffin tins. Beat first six (wet) ingredients in a mixing bowl until smooth. Mix second 8 (dry) ingredients in separate bowl and add into the wet. Beat on medium speed about 1 minute until smooth. For mini cupcakes, scoop batter into a quart or gallon storage bag and squeeze the air out. Cut one of the bottom corners off about 1/4" in to create a piping bag and squeeze batter into muffin tins (its too hard to do with a spoon!).
Bake until a toothpick inserted in the center comes out clean,  6-8 minutes. Remove from tins and let cool on a baking rack.

Frosting:
1/4 stick butter
4 oz cream cheese (1/2 a block)
1/2 tsp vanilla extract
1 tsp cinnamon
2-3 cups powdered sugar

Let butter and cream cheese soften at room temperature. Whip in a mixing bowl at high speed (I prefer the whisk attachment) until smooth. Add vanilla and whip about 30 seconds to combine. Add cinnamon and 2 cups powdered sugar and whip until sugar and wet mixture are well incorporated. If frosting isn't smooth, add water 1 tsp at a time. If frosting is too soft, add powdered sugar 1/2 cup at a time. Frosting should form stiff peaks. Scoop frosting into a piping bag or storage bag with the tip cut off and squeeze onto cupcakes.