Pumpkin Cupcakes with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 7/8 cup Pumpkin puree, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 5/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 2/3 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 2 3/4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese

Found on cookingclassy.com