Pumpkin Cupcakes With Maple Cream Cheese Frosting

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The Foodies' Kitchen
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1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 large eggs

1 cup canned pumpkin purée

½ cup granulated sugar

½ cup light brown sugar, lightly packed

½ cup vegetable oil

8 oz (1 block) cream cheese, at room temperature

½ lb unsalted butter, at room temperature ( 2 sticks)

2 tablespoons real maple syrup

1 lb icing sugar (about 3 ¾ cups)

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