Set your oven to 350°F and prepare a cupcake tin with 12 liners.

In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.

In a measuring cup, mix the buttermilk and molasses. Set this aside.

Using an electric mixer with the paddle attachment, beat the butter and brown sugar together until they are light and fluffy.

Add the eggs one at a time, then mix in the vanilla extract.

Gradually mix in half of the dry ingredients, followed by the buttermilk and molasses mixture, then add the remaining dry ingredients.

Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs.

Allow the cupcakes to cool completely before applying the frosting.

Cream Cheese Frosting:

Using an electric mixer, cream the room temperature cream cheese and butter together until smooth.

Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated.

Mix in the vanilla extract and salt.

Transfer the frosting to a piping bag fitted with a large French tip and decorate the cooled cupcakes in a swirl pattern. Add gingerbread cookies as a finishing touch.

Store any leftovers in the refrigerator if not serving immediately, and let them come to room temperature before eating. Enjoy!