Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

INGREDIENTS

For the Pumpkin Cake

2 cups

all-purpose flour

1 tsp

baking soda

1 tsp

baking powder

1 tsp

coarse salt

1 1/2 tsp

ground cinnamon

1 tsp

ground ginger

1/4 tsp

freshly grated nutmeg

1 tsp

pumpkin pie spice

1 cup

packed light-brown sugar

1 cup

granulated sugar

1 cup

unsalted butter, melted and cooled

large eggs, lightly beaten

1 can

pumpkin puree

For the Cinnamon Cream Cheese Frosting

(8) ounce package cream cheese, softened

1 stick

butter, softened

lbs. confectioners’ sugar

1 tbsp

ground cinnamon

2 tsp

vanilla extract