Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.

Whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl. Set aside.

In a large bowl, with an electric mixer, beat the softened butter and brown sugar together until creamy, about 2 minutes. Add in the eggs, vanilla extract, and orange extract until light and fluffy. Then beat in the sour cream and a tablespoon of orange zest on medium-high speed until well combined.

On low speed, beat in half of the dry mixture and then add in the milk. Add in the other half of the dry ingredients until all combined. Do not over-mix the batter.

Pour or spoon the batter into the cupcake liners, filling them only 2/3 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting, beat the room temperature butter until creamy. Add in the cream cheese until well combined and smooth.

Beat in the vanilla and orange extracts, salt, and about a teaspoon of orange zest. Slowly add in the confectioner’s sugar, a cup at a time, until the frosting is smooth.

Spread the frosting on each cupcake using a knife or pipe it on with a pastry bag using a frosting tip. Sprinkle each cupcake with ground cinnamon.