For The Cupcakes

1. Preheat your oven and line 12 muffin tins with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla.
4. Add the wet ingredients to the dry and whisk to combine. Mix just until no large lumps remain– you don’t want to over mix.
5. Fill each muffin tin ¾ of the way full with batter– I use a ¼ cup cookie scoop to ensure they’re all the same size.
6. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cupcakes to a wire rack to cool. Make sure to cool the cupcakes completely before icing.

For The Cream Cheese Frosting

1. Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until they are well combined. Then, add the vanilla and mix to combine.
2. With the mixer on low, slowly add the powdered sugar. Once all of the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to medium-high speed.
Beat the frosting for 1 minute or until it is light and creamy. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
Pipe a small dollop of frosting onto the top of each cupcake and enjoy.
Store the cupcakes in an airtight container in the fridge for up to two days.