Add the flour, baking powder, salt, cinnamon, ginger, and cloves to a mixing bowl and whisk to combine. Set aside.

Cream the butter and granulated sugar in a mixing bowl until light and fluffy.

Add in the eggs and vanilla, one at a time, mixing well after each addition.

Add the pumpkin purée, sour cream, and dry ingredients and mix to combine.

Divide the batter amongst the muffin pans, and bake for 22 minutes,

Remove the cupcakes from the oven and allow to cool completely.

For the frosting, add the butter and cream cheese to a large, clean mixing bowl and mix until well combined.

Add in powdered sugar, vanilla extract, cinnamon, ground cloves, and sea salt, and mix until smooth.

Pipe your icing on, serve, and enjoy!