Recipe- Pumpkin Cupcakes w/ Cinnamon-Ginger Frosting

                In all honesty, I can safely say I never have to search for another pumpkin cupcake recipe ever again.  I found "the one". The frosting I just made up myself, a variation of buttercream frostings I've made in the past.  Enjoy, and have a safe and Happy Thanksgiving!

For cupcakes:

3/4 cups vegetable oil
4 large eggs
2 cups sugar
1 (15 oz) can pumpkin puree
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon


For frosting:

8 tbs butter (softened)
1 tsp vanilla
1/2 tsp ground ginger
1 tsp ground cinnamon
7 cups powdered sugar
8-10 tbs milk (depends on how thick you want your frosting)

                 1. Preheat oven 350 degrees F and line 24 muffin tins.

 
               2. In a large bowl, beat the eggs, oil, pumpkin, sugar and vanilla together.  Mix well.

3. Add in the baking soda and powder, cinnamon and flour. Thoroughly combine.

4. Fill each muffin tin about 3/4 full.  Bake 18-22 minutes.  Cool completely before frosting.

5. In a large bowl, beat softened butter until it's creamy- add vanilla and the spices.

6. Then add in the milk, 1 tablespoon at a time, alternating with the cups of sugar until you reach a consistency you like.

7. Frost the cooled cupcakes and enjoy!