Baked by an Introvert
Cream the butter and sugar then beat in the pumpkin puree. Add the eggs then the vanilla. Gradually add dry ingredients alternating with milk.
Transfer 1 tablespoon of batter into each muffin cup. Bake for 15 to 20 minutes. Remove from the pan and cool completely on a wire rack.
Beat the mascarpone and cream cheese. Mix in the vanilla and ground ginger. Add one cup of sugar and beat until smooth.
Once the cupcakes have cooled, top with the ginger frosting.