1 cup granulated sugar
1 teaspoon ground cinnamon and ginger
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cloves
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
Icing:
1 (8-ounce) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla
1 cup icing sugar
Shortcut: vanilla "store-bought" icing can be used instead.
1 Line 12 large muffin cups with paper liners; set aside.
2 In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top.
3 Bake in centre of 350ᵒF oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack.
4 Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.
