Creating these delightful cupcakes is straightforward. Follow these step-by-step instructions to bake your own batch of autumnal joy:

Making the Cupcakes:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. Combine Wet Ingredients and Sugars: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use a hand mixer to blend until smooth.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fill the Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
7. Bake: Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Remove from the oven and let the cupcakes cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely before frosting.

Preparing the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
3. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously.