Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the molasses.

In a small bowl, whisk together the buttermilk. Add it to the wet ingredients alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat together the cream cheese and softened butter until smooth and creamy.

Gradually add the powdered sugar, beating until well combined and smooth. Stir in the vanilla extract.

Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.