Pumpkin Cupcakes with Cream Cheese Frosting

INGREDIENTS

• :
• 4 cups cake flour (not self-rising), sifted
• 1 teaspoon baking soda
• 1 Tablespoon + 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 Tablespoon ground ginger
• 1 teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, room temperature
• 2½ cups packed light-brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1½ cups canned pumpkin (not pie filling)
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners' sugar, sifted
• ¾ teaspoon vanilla extract