Preheat the oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.

In a separate bowl of a stand mixer with a whisk attachment, add the brown sugar, olive oil, and eggs. Whisk over medium speed until the mixture is light and fluffy, around five minutes.

Turn off the mixer and add the sour cream and pumpkin puree. Whisk again for a couple of minutes. Turn off the mixer again and add the flour mixture. Turn on the mixture for just another minute or so, until everything comes together and the batter is smooth. Spoon batter into cupcake liners and bake 10-12 minutes for mini cupcakes and 15-20 minutes for standard-sized cupcakes. You’ll know the cupcakes are done when you insert a paring knife into the center and it comes out clean.

The secret to a better whip

Wash, dry and chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Frosting Your Cupcakes

To make the frosting, place the cream cheese into the cold mixing bowl and whisk on medium speed until smooth. Turn off the mixer and add the powdered sugar and vanilla. Mix on low speed until the sugar is fully incorporated. Increase the speed to medium-high and slowly pour in the cold heavy cream. If you need to, stop the mixer and scrape the sides of the bowl with a rubber spatula. Whip the frosting until it thickens and whips up like thick whipped cream. Transfer the frosting to a piping bag or a bowl.

Let the cupcakes cool completely at room temperature before frosting.