Preheat the oven to 350°F and line a cupcake tin with cupcake wrappers and set aside.
In a large bowl, add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk together well and set aside.
In a measuring cup, mix the molasses and buttermilk together, and set aside.
In a medium bowl with a hand mixer or the bowl of a stand mixer, add the butter and brown sugar. Cream together on medium high speed until light and fluffy, scraping down the sides as necessary to ensure both are fully mixed. Add the eggs one at a time, followed by the vanilla.
Reduce speed to medium and add half of the dry ingredients, followed by the molasses mix, and then the rest of the dry ingredients, ensuring the batter is well mixed between each step.
Distribute the cupcake batter evenly across the 12 cupcake liners, filling each about 3/4 full. Bake the cupcakes for 15-18 minutes, until a tester comes out with a few crumbs. Remove from the oven and let the cupcakes cool for 5 minutes in the tin before cooling to room temp on a wire rack. Make sure they're fully cool before decorating!
While the cupcakes cool, make the frosting. In a medium bowl, cream together the cream cheese and butter until smooth. Add the powdered sugar one cup at a time, until everything is fully mixed. Add the vanilla and salt and mix until smooth. Separate the frosting into 1/3 and 2/3 in separate bowls. Add green gel food coloring to the 2/3 a few drops at a time until the desired color is reached. To decorate the cupcakes, first add a layer of white frosting to the cupcakes as a base, and then pipe the green frosting on with a star tip in a wreath, or any other pattern you want!
Enjoy!
