1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1. Preheat the oven 365
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes.
4. Spread the cupcakes with a cream cheese frosting
Cream cheese frosting
1 cupcream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
Beat all ingredients until light and fluffy.
Recipe provided by Love Cupcake Café
2110 Birch Road, #105, Chula Vista, CA 91915