Pumpkin Cupcakes in 27 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until no lumps remain.
3. Create a well in the center of the dry ingredients and add pumpkin puree, vegetable oil, eggs, and vanilla extract.
4. Stir with a spatula until just combined, stopping as soon as flour streaks disappear to avoid over-mixing.
5. Divide the batter evenly among the liners, filling each about 3/4 full.
6. Bake for 17–20 minutes until tops spring back lightly and a toothpick inserted into the center comes out clean with a few moist crumbs.
7. Beat softened cream cheese and butter together until smooth and pale.
8. Gradually whip in powdered sugar, vanilla, and salt on high until the frosting is fluffy and holds a peak.
9. Allow cupcakes to cool completely before piping the frosting in a swirl on top.