Preheat the oven to 350F degrees and line a muffin pan with muffin papers.

Gently dab the grated zucchini with a paper towel to remove excess liquid. It shouldn't be dry, but there shouldn't be extra water.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.

In a separate large bowl whisk together the oil and sugars until no lumps remain. Then whisk in the eggs, vanilla extract and milk.

Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini using a rubber spatula or wooden spoon.

Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Be careful not to fill them any more than 3/4 full.

Bake in the preheated oven for 16-19 minutes, or until an inserted toothpick comes out clean.

Allow to cool in the pan for 5-10 minutes, then continue cooling on a wire rack.

In a large bowl using an electric mixer, beat the butter until soft.

Then mix in the cream cheese.

With the mixer on low, beat in 3 cups of powdered sugar until combined.

If needed, slowly beat in the rest of the powdered sugar a little at a time until the desired consistency and sweetness level is reached. If it gets a little too thick, then beat in the cream.

Frost the cupcakes with a knife or using a piping bag and piping tip.