In a bowl of a stand mixer, combine butter and sugar and mix on a medium speed until light and fluffy. Add the eggs, one at a time, and beat well.

Add the pumpkin puree, milk, and vanilla to the butter/ sugar mixture and mix well.

Sift together the cinnamon, mixed spices, flour, bicarbonate of soda, baking powder, and salt and add to the butter/ pumpkin mixture and mix well.

Fill the muffin pan 2/3 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Cool completely. With a knife, take out a small circle (about 2 – 3cm deep) in the center of the muffin and keep it aside. Fill the hole with cream cheese filling or plain cream if desired and only put the top part of the cupcake that you have taken out back on top. Frost the cupcake on top with cream cheese frosting.

Cream cheese frosting: Whish together the butter, cream cheese, vanilla, and powdered sugar until well mixed and smooth.