Ingredients
Cupcake:
2 2/3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
4 eggs
Frosting:
1 8 oz package cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/4 cup heavy cream
1 tsp vanilla extract
3-4 cups powdered sugar
Preparation
