Method:

Preheat the oven to 180C prepare a baking sheet and 12 cupcake tin with cupcake liners.
Start by making the pumpkin puree; place the baking sheet, drizzle with olive oil and toss to coat. Cover with foil and roast for 20-30 minutes or until soft. Remove from the oven and place in a food processor and blend until completely smooth, allow to cool. Make the cupcakes; in a large bowl, combine the Golden Cloud cupcake mix, cinnamon, ginger and all spice. In a separate bowl, whisk together the water, sunflower oil, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined. Add one cup of the pumpkin puree and fold through. Spoon the batter into the cupcake liners ¾ full, press one Beacon white chocolate praline into each cupcake. Bake for 15-20 minutes. Remove from the oven and cool completely. In the meantime, make the buttercream; whisk the butter in a large bowl using an electric mixer until fluffy. Gradually add the icing sugar until completely incorporated, add the vanilla and salt and whisk to combine. Place the buttercream in a piping bag fitted with a star nozzle. Pipe the buttercream over the cupcakes and dust with cinnamon.