In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Preheat oven to 350. In a larger bowl, whisk together the eggs, pumpkin, white sugar, brown sugar, pumpkin, vanilla, and vegetable oil. Then whisk in the dry ingredients, making sure to whisk out any lumps.
Place cupcake liners in cupcake tin and then pour in batter 2/3 to 3/4 of the way up. Bake for 20-25 minutes (I usually do 24), or until a toothpick comes out clean.
Frosting
Using an electric mixer (you can do this by hand, it will just take longer and the frosting likely won’t be quite as fluffy), beat butter and cream cheese on medium speed until combined and fluffy.
Add the cinnamon, vanilla, honey, and powdered sugar, about half a cup at a time. Once the frosting is as sweet as you’d like, allow the mixer to run an extra minute.
Recipe Notes
If you’re using a knife to spread the frosting rather than piping, reduce the frosting recipe by 1/3 – 1/2.