Preheat oven to 350 degrees and place cupcake liners in a 12 muffin tin.
In the bowl of stand mixer or large mixing bowl, cream together unsalted butter, brown sugar, and white sugar until well mixed, about 5 minutes. As needed, scrape down the bowl.
Add in one egg and vanilla, mix well for at least 2 minutes.
Add in the second egg and mix well another 2-3 minutes.
Blend in the pumpkin puree. Set aside.
In a medium-sized bowl, sift cake flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, and nutmeg.
To the pumpkin puree mixture, alternate and add ½ sifted flour mix and ½ of buttermilk.
Blend the mixture. Repeat with remaining flour mix and buttermilk. Gently blend.
Pour into cupcake liners ¾ full. Bake for 15 -20 minutes.
Let cupcakes cool