# Components:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon salt
08 - 1/2 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup root beer (not diet)
11 - 1/3 cup vegetable oil
12 - 2 large eggs, at room temperature
13 - 3/4 cup pumpkin purée (not pie filling)
14 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - 1 to 2 tablespoons root beer
# Directions:
01 - Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly distributed.
03 - In a large bowl, beat granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin purée, and vanilla extract until the mixture is smooth and fully combined.
04 - Gradually fold the dry mixture into the wet ingredients, mixing only until just blended to preserve cupcake tenderness.
05 - Divide batter evenly among the prepared liners, filling each cavity about two-thirds full.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
08 - In a bowl, beat softened cream cheese and butter until smooth and creamy.
09 - Gradually mix in powdered sugar. Beat until combined; then add vanilla extract and 1 tablespoon root beer, with additional root beer as needed for desired flavor and consistency.
10 - Frost cooled cupcakes with prepared cream cheese frosting using a piping bag or spatula. Optionally garnish with root beer candies or a pinch of cinnamon.
