# What you'll need:
→ 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 packed light brown sugar
10 - 1/2 cup root beer (not diet)
11 - 1/3 cup vegetable oil
12 - 2 large eggs, room temperature
13 - 3/4 cup pumpkin purée (not pie filling)
14 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
15 - 4 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - 1–2 tablespoons root beer
# Method:
01 - Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
02 - Whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
03 - In a large bowl, beat together granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin purée, and vanilla extract, ensuring the mixture is smooth.
04 - Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
05 - Divide the batter evenly among cupcake liners, filling each 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, then transfer to a wire rack to cool fully.
08 - Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth. Blend in vanilla and 1 tablespoon root beer, adding additional root beer as needed for flavor and consistency.
09 - Frost cooled cupcakes using a piping bag or spatula. Optionally garnish with root beer candies or a sprinkle of cinnamon.
