Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

INGREDIENTS

3/4 cup

unsalted butter, (softened not melted)

and 1/2 cups white granulated sugar

1 cup

brown sugar, (lightly packed)

large eggs

1 can

pumpkin ((make sure it's not watery; I recommend Libby's))

1 cup

buttermilk (OR 1 cup regular milk with 1 tablespoon vinegar), (separated)

1 tsp

vanilla extract

and 1/3 cups white all-purpose flour

1 tbsp

pumpkin pie spice

and 1/2 teaspoons ground cinnamon

1/2 tsp

ground ginger

1 tsp

baking powder

1/2 tsp

baking soda

3/4 tsp

salt

package (8 ounces) full fat cream cheese, (softened)

1/2 cup

unsalted butter, (softened)

4 cups

powdered sugar

and 1/2 teaspoons vanilla extract

2 tsp

ground cinnamon