Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Adapted from: Sweetopia

Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil

Directions
Preheat the oven to 350 degrees. Line muffin tin with paper liners.

Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. 

Maple Cream Cheese Frosting
16 ounces cream cheese, at room temperature
2/3 cup unsalted butter, at room temperature
4 cups powdered sugar
1 tsp clear vanilla extract
1 tbsp maple syrup

Directions
Beat the cream cheese and butter together in a medium sized bowl with the mixer on high speed.  Add the sugar and vanilla, beating until smooth.  With the mixer running, gradually add the maple syrup and beat until the frosting looks whipped and creamy.