Step 1
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
Step 2
Combine flour white sugar baking soda 1 teaspoon salt 1 teaspoon cinnamon cloves and nutmeg in bowl; whisk to mix. In separate bowl mix water canola oil vinegar and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
Step 3
Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
Step 4
Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean about 25 minutes. Allow cupcakes to cool completely on a wire rack.
Step 5
Beat cream cheese butter 2 teaspoons vanilla extract 1/4 teaspoon salt and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
Step 6
To decorate cupcakes use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge like spokes on a wheel to make webs.
Step 7
Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.