Directions for Cupcakes:

1. Preheat oven to 350 degrees. While the oven is preheating, line your 12-serving cupcake pan with cupcake liners. Set aside.
2. Mix the flour, baking powder, cinnamon, nutmeg, cloves, and baking soda using a large mixing bowl (or your Kitchenaid mixer bowl).
3. Add butter and light brown sugar to the bowl and start to a large mixing bowl. On medium speed, mix the batter until it has a creamy texture.
4. Add eggs, milk, and pumpkin, and mix until well combined. Scrape the sides about halfway through to ensure no pockets of dry ingredients.
5. Fill each of the cupcake liners until they are ¾ full with batter. Do not overfill.
6. Bake for 25 minutes or until a toothpick inserted in the center comes clean.
7. Place cupcakes on a wire cooling rack to cool.

Directions for Frosting:

1. Add butter, cream cheese, and vanilla in a large mixing bowl. Beat until creamy (about 1 minute).
2. Slowly add in powdered sugar, and mix until well combined
3. Increase speed and beat for about 1 minute until smooth and fluffy.
4. Add frosting to a piping bag and swirl on the frosting.
5. Garnish with cinnamon (optional)