1. Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and black pepper.
3. In a large bowl, cream together the butter, oil, and brown sugar until smooth.
4. Add eggs one at a time, mixing until well combined. Stir in maple syrup and vanilla.
5. Gradually mix in half of the dry ingredients, then add the sour cream and milk. Finish with the rest of the dry ingredients and mix until just combined.
6. Fill cupcake liners about ⅔ to ¾ full with batter.
7. Bake in the preheated oven for 15 to 20 minutes or until a toothpick comes out with a few moist crumbs.
8. Let cupcakes cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.

For the frosting:
9. Beat together butter and cream cheese until smooth.
10. Gradually add powdered sugar, mixing on low. Add cinnamon, salt, and vanilla, then whip until smooth and creamy.
11. Chill the frosting if it’s too soft to pipe or spread.