Directions: |
Directions: Preheat oven to 350°. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer, whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down the sides and bottom of bowl and fold batter to ensure it is well blended.
Divide batter among 12 paper line muffin cups, fill each about ¾ full. Bake in preheated oven 20 to 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
For Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more smooth consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temperature before serving. |
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