• Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners and a 6-cup muffin tin with 2 cupcake liners. Set aside.

To Make The Cupcakes

• In a medium bowl, mix the flour, spices, baking powder and salt together. Set aside.
• In a large mixing bowl, using a handheld mixer, whisk the butter and sugar together on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Add the eggs, oil and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• Add in the molasses and whisk to combine
• With the mixer on low speed, add the dry ingredients in 2 additions, alternating with the buttermilk and whisk until just combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
• Divide the batter evenly among the 12 cupcake liners – fill to only 2/3 full to avoid spilling.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To Make The Spiced Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy.
• Add half confectioner’s sugar and spices and beat on low speed until incorporated
• Add the rest of the sugar and beat on low speed until incorporated.
• Add the vanilla and heavy cream and beat until incorporated. Scrape down the sides of the bowl as needed.
• Change mixer speed to medium high and beat frosting until light and fluffy
• Frost cooled cupcakes and decorate with gingerbread men cookies or sprinkles as desired.