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Ingredients
  • subheading: For the Pumpkin Cupcakes:
  • 2 cups all-purpose flour (240g)
  • ½ cup granulated sugar (100g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 can pureed pumpkin (425g/15-ounce)
  • 1 cup vegetable oil (240mL)
  • 1 cup packed light brown sugar (220g)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • subheading: For the Cream Cheese Frosting:
  • ⅔ cup unsalted butter softened, (151g)
  • 8 ounces cream cheese room temperature (225g)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 cups powdered sugar sifted (480g)
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