Courtesy of Renee Reardin.
Preheat oven to 350°F and line cupcake tins.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.
In a large bowl, whisk the sugar, light brown sugar, butter and eggs, and then add the dry ingredients and whisk.
Scoop in the pumpkin, and whisk until smooth. Remember to use a spatula to grab the batter on the sides of the bowl as well.
Fill the cups halfway with the batter. Bake for 20-25 minutes.
Let the cupcakes fully cool before removing them from the tin.
While you’re waiting for the cupcakes to cool, prepare your next batch. You should be able to make 18-20 cupcakes in total.
Meanwhile, in a medium bowl, mix cream cheese, butter, sugar, and vanilla extract. Beat for 1 minute until fluffy (or use an electric mixer).
Set up your work station so you have everything you need. Grab your desired icing pump tip, and fill the bag.
Start frosting your cakes from the centre, to the rim, around, and up. Make sure you push the icing into the tube as you go to prevent air bubbles which would lead to an uneven application.
Leave them as is, or carry on with my favourite topper: a pumpkin-shaped candy corn!