Fun-Size Halloween Cupcakes

Position rack in center of oven; preheat oven to 350°F. Line 24 mini muffin cups with paper liners. Spray liners lightly with nonstick vegetable oil spray; set aside.

Whisk 1 cup (120 g) cake flour, ½ tsp. Diamond Crystal kosher salt, 1 tsp. baking powder, ⅔ cup (packed; 133 g) light brown sugar, and 2 tsp. pumpkin pie spice in large bowl. Whisk 1 large egg, ½ cup canned pure pumpkin, ⅓ cup vegetable oil, ⅓ cup sour cream, and 1½ tsp. vanilla extract in medium bowl until combined. Add dry ingredients to pumpkin mixture; fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).

Divide batter among paper liners (about 1 heaping tablespoon per muffin cup; batter will almost fill liners). Bake cupcakes until toothpick or other tester inserted into center comes out clean, 12–16 minutes. Remove cupcakes from pan and let cool completely on rack. Do Ahead: Cupcakes can be made 1 day ahead. Store in an airtight container at room temperature.

Using electric mixer, beat 4 oz. cream cheese, room temperature, ¼ cup (½ stick) unsalted butter, room temperature, 1 tsp. vanilla extract, and ½ tsp. Diamond Crystal kosher salt in large bowl until, smooth, about 5 minutes. Beat in 1 cup (100 g) powdered sugar until frosting is smooth and creamy, about 5 minutes.

Divide white frosting among 3 small bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting at least 1 hour or until firm enough to easily spread. Do Ahead: Frosting can be made 5 days ahead. Store chilled in airtight containers. Beat briefly with an electric mixer to loosen if necessary.

Frost cupcakes; decorate using candy and sanding sugar as desired.