For Pumpkin Spice Cupcakes

1. Pre-heat oven to 350°
2. Sift together flour, baking soda,  baking powder, salt,  cinnamon, allspice and ginger. Add dark brown sugar and stir well to get rid of any lumps
3. Add melted butter, canola oil to dry ingredients and stir ( this can also be done with a mixer)
4. In separate bowl whisk egg and add and molasses, sour cream and mix until blended then add to flour mixture 
5. Use electric mixer on medium for a few seconds to blend everything, add  pureed pumpkin to batter and continue to  mix
6. Grease and line a muffin tin
7. Fill cups 1/2 to 3/4 full. 
8. Bake for 20-23 minutes, or until  tops appear dry and bounce back lightly when touched in center. 
9. Allow cupcakes to cool before frosting

1. Add cream together cheese, sugar, vanilla and salt plus 2 tbsp milk to a bowl
2. Beat until smooth, gradually adding more sugar and milk until desired consistency is achieved