Preheat oven to 350° F.
Prepare a 12-hole muffin tin with cupcake liners, spray with baking spray, and set aside.
In a large mixing bowl, sift the flour.
Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and whisk together.
Make a hole in the middle of the dry ingredients and add the remaining ingredients — eggs, buttermilk, molasses, vanilla extract, butter, brown sugar —and mix with a hand mixer until none of the dry ingredients are visible. (You may see clumps of butter, but that’s OK!)
Take the batter and fill each cupcake liner half way.
Bake for 15-18 minutes or until a toothpick comes out clean. (For my oven, my cupcakes came out perfectly at 16 minutes.)
Allow cupcakes to cool completely (at least 30 minutes).
While cupcakes are cooling, mix a half teaspoon of cinnamon into one tub of vanilla buttercream frosting.
Fill a piping bag with frosting and pipe it onto the cupcakes. Top each one with a mini gingerbread man (optional). Enjoy!
