Preheat oven to 350 F. Line cupcake pan with cupcake liners. Set aside.
In a large bowl cream together oil and sugar.
Mix in eggs one at a time.
Mix in maple syrup, vanilla and butter extract. Set aside.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, clove, ginger and nutmeg until well combined.
Add dry ingredients into wet ingredients, while alternating with the buttermilk. (Mix on medium-low just until combined. Be careful not to overmix.)
Fold in pumpkin puree.
Fill cupcake liners 3/4 full.
Bake for 18-20 minutes or until toothpick inserted into center comes out clean or with moist crumb clinging to it.
Place cupcakes on a cooling rack to cool completely.
Once cooled place cupcakes in an airtight container and let sit overnight. (I like to do 24 hours)
When ready to frost, in a bowl cream together cream cheese and butter.
Mix in vanilla extract and cinnamon.
Mix in powdered sugar. Add more powdered sugar if you want it to be sweeter.
Pipe frosting onto cupcakes and serve.