Heat the oven to 350 degrees F. Line cupcake pan with cupcake liners and spray them with non-stick spray.

Cream the 3/4 cup butter and 3/4 cup + 2 Tbsp sugar in a bowl until combined.

Add the 2 eggs to the butter/sugar mix and blend with a mixer until it just starts to get fluffy. Fold in the 1 1/3 cup + 1 Tbsp Flour, 4 Tbsp. pumpkin puree, 2 tsp. cinnamon, 1/2 tsp. ginger, and 1 1/4 tsp baking powder.

Use an ice cream scoop to fill each cupcake liner about 3/4 full. Bake for 15-20 minutes in 350 degree oven. Check the cupcakes with a sharp knife or toothpick. If it comes out clean, the cupcakes are done. Allow to cool.

Prepare the cream cheese frosting by mixing the cream cheese and butter together until combined. Add confectioner's sugar, a cup at a time, until the desired consistency is reached. Add a Tbsp. of Vanilla for added flavor. Load a ziplock bag with the frosting and cut off one of the bottom tips. Or load decorator's bag with frosting and use a decorator's tip. Pipe frosting onto the cooled cupcakes. Enjoy!