Cupcakes:
2 1/3 cups flour
2 1/2 tsp baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
2 tablespoons Dutch processed cocoa
2 tablespoons fresh finely grated ginger
1/2 tsp. salt
1 cup butter , room temperature
1/2 cup granulated sugar
3/4 cup packed brown sugar
3 eggs, room temperature
1 cup pumpkin puree (from 15 oz. can) not pumpkin pie mix
1/2 cup crystallized ginger
1 tsp. vanilla extract
1/2 cup milk , room temperature
Frosting
1 -8oz. package cream cheese, room temperature
1/4 cup butter, room temperature
2/3 cup pumpkin puree
2 tsp vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
10-12 cups powdered sugar
Crystallized ginger for garnish
Cocoa powder for garnish
Cupcakes
Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.
In a medium bowl sift in the flour, baking powder, salt, cocoa and spices. Set aside.
In a bowl of a mixer cream the butter and sugars together add the eggs one at a time until well blended. Blend in pumpkin, vanilla and fresh grated ginger. On low speed add the flour mixture in thirds and half the milk alternating, ending with the flour. Stir in the crystallized ginger. Divide equally among 24 cupcakes. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow to set in pans for 5 minutes and then remove to wire rack. Allow to cool completely before frosting.
Frosting
Place the cream cheese and butter in mixer and blend until smooth and fluffy. Add the pumpkin puree and vanilla; blend until incorporated. Add the powdered sugar and spices a little at a time until well combined. Pipe on cooled cupcakes. Dust with a light sprinkle of cocoa powder and top with a piece of crystallized ginger.
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