Pumpkin Spiced Cupcakes - Ainsley Harriott

Ingredients

• For the Cupcakes
• 125g butter, melted
• 225g pumpkin puree, from a tin
• 2 large eggs
• 250g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 80g golden caster sugar
• 80g soft light brown sugar
• For the Topping
• 50g unsalted butter
• 300g icing sugar sieved
• 125g cream cheese
• a little ground cinnamon, for dusting