1. Preheat oven to 350F degrees. Prepare a cupcake pan with cupcake liners. This recipe only makes 7 cupcakes so you will only need to fill with 7 liners. Set aside.
2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Make a well in the center.
3. Add the brown sugar, eggs, pumpkin, oil, milk, and vanilla into the center and whisk until combined.
4.Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
*Instead of these spices, you may use 1/4 teaspoon pumpkin pie spice instead
5. For the frosting, in a stand mixer with a paddle attachment, beat the butter until light and fluffy (about 2-3 minutes). Add your confectioner sugar 1/2 cup at a time on low speed. Scrape down sides in between. Beat for about 3 minutes more. Then add your vanilla and heavy cream. Add in your caramel. Mix on high for 7-8 minutes until light and fluffy. Once your cupcakes are cooled, pipe your frosting onto your cupcakes.You can always just use a spatula and cover in sprinkles. Trust me, no one will mind. These are delicious either way!