Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Directions

1. Heat your oven to 350°F. Place paper liners in a 12-cup standard muffin pan and set it aside.
2. In a large bowl, mix together the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract.
3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt.
4. Pour the dry ingredients into the pumpkin mixture and stir until just combined.
5. Evenly distribute the batter among the lined muffin cups. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
7. In a bowl, beat the room-temperature butter and cream cheese until light and fluffy, about 2 to 3 minutes. Mix in the vanilla and cinnamon. Slowly add the powdered sugar, beating continuously until the frosting reaches your preferred consistency. Continue mixing for an additional 2 minutes.
8. Frost the cooled cupcakes and top each with a candy pumpkin if desired.