Follow these steps inspired by the recipes from Life, Love, and Sugar, and Lindsey Baked This.

For Cinnamon Sugar Swirl Cupcakes:

• Preheat oven to 350 degrees Fahrenheit.
• Mix sugar and cinnamon in a small bowl.
• Use a medium-sized bowl to mix flour, cinnamon, baking powder, and salt.
• In a large mixer bowl, beat together butter, oil, sugar, and vanilla until fluffy (about 3 minutes).
• Add eggs to the large mixer bowl and blend well.
• Put half the dry ingredients in the batter and blend.
• Add milk to batter and blend.
• Add rest of dry ingredients to batter and mix but do not overmix batter.
• Grab cupcake pan and place cupcake liners in each.
• Drop a tablespoon of the batter to each cupcake liner and layer about 1/4 tsp of the cinnamon sugar mix. Repeat one more time. 2 layers of batter, 2 layers of cinnamon sugar mix. Make sure the batter doesn't fill the whole cupcake liner so there's room for baking.
• Bake 15-18 minutes.

For Buttercream Pumpkin Frosting:

• In a large mixer bowl, blend sticks of butter and half of the powdered sugar.
• Mix in pumpkin puree.
• Add the rest of the powdered sugar.
• Put a pinch in of the pumpkin pie spice and blend for about 5 minutes.

To Decorate

• Take 3/4 of the frosting to make the pumpkin orange frosting spread, more than half of the rest for the crust color, and the leftover for the whipped cream dollop.
• For orange, mix in a drop of orange food coloring at a time into the frosting until desired color and add 1 drop of brown.
• For crust, mix in a few drops of brown.
• Spread the orange over a cupcake, then take your Wilton 103 icing tip with bag of brown crust frosting and create a wave along the sides of the cupcake to imitate the look of pie crust.
• For a dollop of whip cream, use Wilton 4b to place in the center with the leftover frosting without food dye.
• Sprinkle on a bit of cinnamon.
• Enjoy! These taste so delicious!