Pumpkin Spice Cupcakes with Frosting Method

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to distribute spices and leavening evenly.
• In a large bowl, beat the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep cupcakes light and fluffy.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack.
• In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar, beating until smooth and spreadable. Stir in the vanilla extract.
• Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Optionally, pipe or swirl frosting for decorative effect.