Creating Sticky Spiced Gingerbread Cupcakes can be a fun and rewarding experience. Follow these simple steps to ensure success:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Incorporate Molasses: Stir in the molasses until fully combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
7. Add Vanilla: Stir in the vanilla extract until evenly distributed.
8. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Cool: Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Prepare Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well until fluffy. Stir in the vanilla and a pinch of salt.
12. Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.