Preheat the oven to 350 and arrange the rack to the middle of the oven.
Coat 12-18 wells of muffin pan with paper liners or coat well with non-stick bakers spray
In a Large bowl (not the mixer bowl) sift together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt.
Into the bowl of a stand mixer place the sugar and 1 cup of vegetable oil. Using the paddle attachment, beat on medium speed for about 1 minute until the sugar is fully incorporated into the sugar. Scrape down the sides of the bowl with a spatula.
Break the eggs into a liquid measuring cup or small bowl.
Add the eggs one at a time and beat well after each one is added.
With the mixer on low, add the pumpkin and the vanilla pudding and beat until just combined.
Scrape down the sides with a rubber spatula.
With the mixer on low, add the dry ingredients slowly and beat for 1 minute until almost completely incorporated.
Remove the bowl from the mixer and using a spatula finish mixing the ingredients, making sure to scrape down the edges again and to mix the ingredients at the bottom of the bowl.
Fill the muffin cups to ¾ full.
Place muffin tins side by side in the oven and bake for 10 minutes.
Very gently, turn the pans around and bake until a toothpick inserted in the center comes out clean – about another 10 minutes.
Allow tins to cool on a wire rack for 5 minutes and then remove the cupcakes from the pans and cool completely before frosting.
Set out cream cheese and unsalted butter to allow to come to room temperature.
Sift the powdered sugar.
Place cream cheese and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium until fully combined and smooth – for about a minute.
Reduce to low speed and very slowly add the sifted powdered sugar and beat for another 3 minutes until fully incorporated and smooth.
Scrape down the sides of the bowl and make sure to incorporate the ingredients from the bottom of the bowl. If icing seems too loose, add more powdered sugar ¼ C at a time until desired consistency.
Place in the refrigerator for 10 minutes and then use immediately.
Ice the cupcakes with the icing, mix the cinnamon and sugar together and sprinkle mixture on the cupcakes. Top with a fresh raspberry.