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1.Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2.In large bowl combine dry ingredients- flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3.In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
4.Add eggs, one at a time, beating well after each addition.
5.Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
6.Mix in pumpkin puree.
7.Fill cupcake liners 2/3 full with batter.
8.Bake for 18 minutes or until toothpick inserted in center comes out clean.
9.Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10.Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.
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For the icing-
1 1/2 sticks unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
1.In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
2.Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3.Add vanilla and cinnamon and mix until combined.
4.Place icing in piping bag fitted with a large round tip and frost cupcakes.
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