Cupcakes:
1 3/4 cups flour
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp each: nutmeg, allspice, cloves
1 tsp baking soda
1/2 tsp each: sea salt, baking powder
6 tbsp melted butter, cooled
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup canned pure pumpkin
1/3 cup water

Frosting:
2 1/2 cups sugar
6 egg whites, room temperature
1/2 cup water
1/2 tsp cream of tartar
1 tbsp vanilla