Preparation Steps

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and cloves.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture. Mix until just combined.
• Divide batter evenly among the cupcake liners and bake for 18 minutes or until a toothpick inserted in center comes out clean.
• Remove cupcakes from oven and let cool completely on a wire rack.
• For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla extract. Beat until fluffy.
• Pipe or spread frosting on cooled cupcakes and serve.