1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill Cupcake Liners: Fill each liner about two-thirds full with batter.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, mixing until smooth.
8. Frost the Cupcakes: Once the cupcakes are completely cool, frost with cream cheese frosting using a piping bag or spatula.

Notes

• For added flavor, consider folding in chocolate chips or nuts to the batter.
• Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.