In a bowl, whisk together the flours, baking powder, ground cinnamon, ground clove, baking soda, and salt.
In a separate bowl, using a stand-alone mixer or a hand-held mixer with the paddle attachment, beat the butter until creamy.
Next, add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy (4 minutes).
Afterward, add the eggs one at a time, making sure that the eggs are incorporate each time before adding the next egg.
Then, add the vanilla extract and beat until combined.
Lower the stand-alone mixer's speed and add one-third of the dry ingredients mixture and half the amount of buttermilk and beat until combined.
Next, add half the amount of the remaining dry ingredients mixture followed by the remaining buttermilk. Beat until combined ( 1 minute)
Then add the remaining dry ingredients and beat until combined (1 minute). Make sure to not overbeat the cinnamon sugar cupcake batter.
Pour your cupcake batter into a piping bag attached with a round nozzle.