Boozy Belly Pumpkin Cupcakes

Ingredients

• For the boozy cream cheese filling:
• 8 ounces cream cheese at room temperature
• 1 large egg yolk at room temperature
• 1/3 cup finely minced candied ginger
• 2 tablespoons granulated sugar
• 1 tablespoon dark rum (okay, okay: 2 tablespoons if you insist)
• 1/8 teaspoon fine table salt
• For the pumpkin cupcake batter:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine table salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon finely ground black pepper
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup extra-virgin olive oil, preferably one on the fruity side
• 2 large eggs
• 1 1/2 cups pumpkin purée
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

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