Preheat the oven to 350 degrees F and line a cupcake tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, allspice, and cloves; set aside. In a stand mixer, beat the butter and sugar until light and fluffy, then add eggs one at a time, followed by sour cream and vanilla extract. Gradually incorporate half of the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined.

Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean; mine were ready at 16 minutes. Remove from the oven and let cool completely on a wire rack.

While the cupcakes bake and cool, prepare the frosting; ensure cupcakes are completely cooled before frosting.

In a stand mixer, beat the softened cream cheese, butter, 3 cups of confectioners' sugar, vanilla, and salt on low speed until just combined (add an additional 1/3 cup sugar for a thicker consistency). Increase the speed to high and beat for 3 minutes until the frosting is smooth and creamy.