For the cupcakes:

Preheat the oven to 180C/350F and line a 12 hole cupcake tin.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the eggs and vanilla, scraping down the sides when necessary and mix until smooth and well incorporated, 1 minute on med-high speed.

Place the flour, baking powder, spices and chocolate chips into a medium sized bowl and stir to combine, make sure all the chocolate chips are coated in flour, otherwise they may sink during baking.

Add the flour mix to the wet mix and mix on medium speed until smooth and well combined.

Add in the pumpkin purée and mix on medium until combined and smooth, about 1 minute.

Divide the batter between the liners, they should be 3/4 full, which was a heaping 2tbsp ice cream scoop for me.

Place in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean.

Remove from the cupcake tin as quickly as possible and transfer to a wire rack to cool completely.

Once cooled make the frosting:

Place the butter and cream cheese into a large bowl and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the sifted icing sugar and, starting on low, mix until the mixture starts coming together, then turn the speed up and beat until light and smooth.

Either spoon the frosting onto the cupcakes or half fill a piping bag and pipe a swirl on each cupcake.

Garnish with sprinkles, if desired.

Cupcakes will keep in an airtight container, in the fridge for up to 5 days.