Cupcakes: 2 and 1/2 cups all purpose flour; 1 and 1/2 cups granulated sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. all-spice; 1/8 tsp. cloves; 1 tsp. vanilla; 1 cup light whipping cream or whole milk; 2 eggs; 1/2 cup oil.
Frosting: 1 stick salted butter; 3 cups powdered sugar; 1/4 cup light whipping cream or whole milk; 1/2 tsp. vanilla; 1 tsp. cinnamon.
Cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with liners. In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, and spices. In a medium size mixing bowl, combine the whipping cream. vanilla, eggs, and oil. Alternatively add to the dry ingredients. Using an electric mixer, mix on medium speed for 2 minutes. Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
Frosting: Using the paddle attachment of a stand mixer, cream the butter until light and fluffy. Add the vanilla, whipping cream, and spices. Gradually add the powdered sugar. When cupcakes are cooled, place frosting into a piping bag and swirl onto the center of each cupcakes.