Pumpkin Cupcakes With Creamy Pumpkin Frosting – FadedMix

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs, at room temperature
• 1 cup (240ml) canned pumpkin puree
• 1/2 cup (120ml) vegetable oil
• 1/2 teaspoon pure vanilla extract
• For the Creamy Pumpkin Frosting:
• 1 cup (230g) unsalted butter, softened
• 2 cups (240g) confectioners’ sugar
• 1/4 cup (60g) pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt