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1
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Heat the oven to 350 and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
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2
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In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
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3
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Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Stir only until you can no longer see any pockets or streaks of flour.
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4
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Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
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5
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Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cram cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat unitl the frosting turns orange.
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