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.