Oil: I recommend using a neutral oil for this cake. Some options include avocado oil, melted coconut oil, canola oil or vegetable oil for this cake. Olive oil also works but adds a subtle flavor to the cake. You can probably substitute butter, however, the texture will not be as moist without the oil.
Frosting: Use room-temperature butter and cream cheese.
Decorating: You may need to make extra frosting or double the frosting ingredients if using a piping tip and bag to pipe the frosting on the cupcakes. (This is because each cupcake will have more frosting on top than if you spread it with a spatula)
Storage: Store these cupcakes in the fridge (due to the cream cheese frosting).
Want to make this a cake?: Do you want to make this recipe as a cake instead of cupcakes? Hop on over to my pumpkin sheet cake recipe.