Fluffy gingerbread cupcakes with the BEST rich cinnamon cream cheese frosting!

1½ cups flour

2 tablespoons ground ginger

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

1½ cups butter

1 cup sugar

½ cup brown sugar

3 tablespoons molasses

4 eggs, at room temperature

1½ teaspoons vanilla

4 cups powdered sugar

4 ounces cream cheese, softened

1 tablespoon cinnamon

½ teaspoon vanilla

2-4 tablespoons heavy cream

Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
Divide batter evenly among the lined cups, filling each ¾ full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container.