Pumpkin Spice Cupcakes with Maple Frosting

Another Barefoot Contessa gem!  This recipe was surprisingly simple to make.  I will use this maple cream cheese frosting recipe for many other recipes- I liked it so much I made myself sick licking the bowl after I was done frosting the cupcakes.
 
Cupcakes
1/2 cup vegetable oil
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs
1 cup canned pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup brown sugar
 
Maple frosting
8 oz cream cheese frosting, at room temperature
3 tbsp unsalted butter, at room temperature
2 tbsp. pure vanilla extract
2 cups confectioners' sugar
 
Preheat the oven to 350 degrees F.  Line a cupcake pan with cupcake liners.  

In a large bowl, whisk together the pumpkin, eggs, granulated sugar, brown sugar and the vegetable oil.  Add the flour, baking powder, baking soda and spices and mix well.

Spoon the batter into the prepared cupcake tins and bake for 20-25 minutes.  Cool completely.

To make the frosting, combine the first 3 ingredients using an electric mixer. Add the confectioners sugar and mix until smooth.  Ice the cupcakes!