Pumpkin Cupcakes With Brown Sugar Frosting

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2 cups unbleached all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

2 tsp ground ginger

1/2 tsp cloves

1 cup lightly packed brown sugar

1 cup sugar

1 cup butter, softened

4 eggs at room temperature

2 cups pumpkin or one 14 oz can

Brown Sugar Frosting:

7 egg whites at room temperature

2 1/2 cups lightly packed brown sugar

1 cup water

2 tsp cream of tarter

2 cups butter, slightly softened and cut into tablespoon sized pieces

1 tsp vanilla extract

3/4 tsp cinnamon

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