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1
Preheat the oven to 350F and line a muffin tin with 12 paper liners.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
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3
In the bowl with an electric mixer, beat the butter and sugar until light and creamy.
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4
Add the eggs in one at a time, scraping the sides of the bowl after each addition.
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5
Add the vanilla extract and beat to combine.
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6
With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two.
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7
Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
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8
Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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9
Cool completely on a wire rack before frosting.
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10
For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
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11
Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined.
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12
Once finished, store frosting in fridge for at least 30 mins till it firms up a bit.
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13
Pipe or spread the frosting onto the cooled cupcakes.
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14
Top with pecans or walnuts to fancy it up.
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15
:) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.
