Preheat oven to 350℉. Line 12-cup muffin tin with paper liners OR lightly grease.

Using an electric mixer, beat soft butter and sugar for 2-3 minutes. Add eggs and vanilla extract; mix well, until the mixture is smooth.

In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and cloves until combined. Alternately add this flour mixture along with applesauce to the butter mixture (add a little at a time, beating after each addition) until they've been incorporated. Distribute batter evenly into muffin cups, filling each one a bit more than halfway full.

Bake cupcakes at 350°F. for 22-25 minutes OR until a toothpick inserted into a cupcake comes out free of batter. TIP: Oven temperatures can vary; I recommend checking for doneness at the 22-minute mark. Once done, remove pan from the oven. Let cupcakes cool 7-8 minutes (still in the pan), then transfer them to a wire rack to finish cooling.

Use an electric mixer to beat soft cream cheese for 1 minute. Add soft butter; beat well for 2-3 more minutes. Mixture should lump-free. Add powdered sugar (⅓ of the total amount at a time), along with milk, vanilla and salt; mix until combined. TIP: If you feel frosting is too thin, add/beat in a bit more powdered sugar. Too thick? Try adding/beating in a bit more milk. Frosting should be easy to spread.

Place bowl of frosting on the counter along with some ground cinnamon (on the side in a small mesh strainer). Frost room temp. cupcakes. Spread frosting onto each cupcake then gently "sift" a tiny amount of cinnamon on top. Set cupcake aside. Repeat with remaining cupcakes.

Let cupcakes rest 10-15 minutes to let frosting slightly firm up, then serve. TIP: Cover/store leftover cupcakes in an airtight container in refrigerator.