Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a bowl, whisk together the cake flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, cream together the softened butter and dark brown sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and orange extracts.

Mix in the sour cream and whole milk until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about 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 together the room temperature unsalted butter and cream cheese until creamy.

Add the vanilla and orange extracts, sea salt, and gradually mix in the confectioner’s sugar until smooth.

Frost the cooled cupcakes with the cream cheese frosting and top with orange zest and a dusting of cinnamon.