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1. For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk to reach desired consistency
2. Set Sugar and Spice Cupcakes on a wire rack. Place frosting in a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.
3. Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils. Makes 12 (12-1/2-inch) cupcakes.
1. Preheat oven to 350 degrees F. Line twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, cream cheese, eggs, the water, oil, the 1/4 cup brown sugar, the 1 to 1 1/2 teaspoons cinnamon, the nutmeg, ginger, vanilla, and cloves. Beat with an electric mixer on medium speed about 1 minute or until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. In a small bowl combine the 1/2 cup brown sugar and the 1/2 teaspoon cinnamon. Sprinkle about 1 teaspoon brown sugar mixture over each cupcake. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.