Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.

In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, and cloves. Set aside.

In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

Add eggs one at a time, beating well after each. Add vanilla.

With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed.

Fill muffin tins 2/3 full.

Bake for about 15 minutes or until center of cupcakes spring back when lightly touched.

Remove from oven and let cool completely on a wire rack.

In the bowl of your mixer, beat butter and eggnog on medium low speed until smooth and combined.

Add powdered sugar, nutmeg, and cinnamon, beating on low until just mixed.

Increase speed to high and beat for one minute until smooth and fluffy.

Frost cooled cupcakes.