Pumpkin Ginger Cupcakes With Zesty Carrot And Brown Sugar Frosting

• For cupcakes:
• 12 cupcake papers
• 1 1/4 cups all purpose flour
• 1 heaping teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon allspice
• 1 pinch nutmeg
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 2 Tablespoons canola or vegetable oil
• 3/8 cups or 6 Tablespoons softened butter
• 2 large eggs, lightly beaten
• 8 oz canned pumpkin (just over half the standard 15 oz can)
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon vanilla extract
• zest of 1/2 an orange
• For frosting:
• 2 Tablespoons softened butter
• 2 Tablespoons brown sugar
• 1 Tablespoon luvli juices Zingy Carrot juice (www.luvlijuices.com)
• 1 cup confectioners sugar
• zest of 1/2 an orange
• Optional: crystallized ginger, to garnish

1. Preheat oven to 350u0b0F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
2. Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 20-26 minutes. Transfer cupcakes to racks and cool completely.
3. For frosting:
4. In a small bowl, combine butter, brown sugar and juice. Beat until smooth. Beat in sugar 1/4 cup at a time, scraping down sides of bowl occasionally. Finally, beat in orange zest. If frosting is too soft to work with, refrigerate up to 20 minutes.

cupcake papers, flour, baking powder, baking soda, coarse salt, ground ginger, ground cinnamon, allspice, nutmeg, light brown sugar, sugar, vegetable oil, butter, eggs, pumpkin, ginger, vanilla, butter, brown sugar, luvli juices zingy carrot juice, confectioners sugar, crystallized ginger

Taken from www.epicurious.com/recipes/member/views/pumpkin-ginger-cupcakes-with-zesty-carrot-and-brown-sugar-frosting-1246076 (may not work)