Name: Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients: 1/2 cup white sugar; 1/2 cup light brown sugar; 1/4 cup vegetable oil; 1/2 cup canned pumpkin puree; 2 eggs; 1 cup 4.25 oz all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1 cup grated carrots; 1/2 cup 1 stick unsalted butter, room temperature; 8 oz. cream cheese (room temperature); 3 cups powdered sugar; 1 tablespoon vanilla extract; 1 tablespoon cinnamon