Spiced Pumpkin Cupcakes

Cupcakes:
2 2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 c.)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 c. canola oil
4 eggs

Frosting:
14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tbsp.-sized pieces
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, cut into tbsp.-sized pieces
Food coloring and other decorations (optional)

Preheat oven to 350°F. Line muffin tins with paper liners.

To make cupcakes, in a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each addition. Add flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill muffin tins about 3/4 full. Bake until cupcakes are golden and a toothpick inserted into center comes out clean, 20 to 25 minutes. Transfer tins to wire rack and let cool for 10 minutes, then remove cupcakes from tins and let cool completely.

To make frosting, in a double boiler, melt white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat cream cheese and butter on medium-high speed until smooth and blended. Add melted chocolate and beat again until smooth. Use frosting immediately, coloring it if desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 20 cupcakes.