Prepare the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, cream the butter, granulated sugar, and brown sugar together until fluffy and smooth.
4. Add the Eggs and Molasses: Add the eggs, one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
5. Add the Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frosting

1. Beat the Cream Cheese and Butter: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth after each addition.
3. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt until fully combined.
4. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.