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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
Step 2
In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
Step 3
In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
Step 4
Mix in the pumpkin.
Step 5
With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
Step 6
Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
Step 7
Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Step 8
In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
Step 9
Add in the cinnamon & vanilla extract.
Step 10
Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
Step 11
Frost the cooled cupcakes using a flat knife or piping bag.
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