For the Mugcakes:
Preheat oven to 350º.
Cream the butter and sugar.
Mix in the eggs.
In a separate bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
Add the dry ingredients to the butter/sugar mixture and mix until just combined.
Stir in the vanilla ice cream, rum, and 1/2 teaspoon vanilla vanilla extract.
Fill mugs with batter to about 1/3 full.
Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.
For the Spiced Whipped Cream Frosting:
Whip heavy whipping cream until it's light and fluffy.
Mix in powdered sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon vanilla until just combined.