Gingerbread cupcakes

These cupcakes are so good! instead of making the standard gingerbread cookie, i made... gingerbread cupcakes! complete with cinnamon cream cheese frosting. As long as you have all of the ingredients lying around (some rarer than others....i.e. molasses, cloves, etc), these cupcakes are really easy to make and taste super good. I made 24 with this recipe but some of them are pretty small, so I'd go for maybe about 15 big ones next time instead. but make them... you won't regret it. also, i'd like to add that the cinnamon cream cheese frosting is possibly the best icing i've ever... EVER had. here's the recipe: (I believe it's originally Martha Stewart, but i slightly altered it)

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter (3 sticks), room temperature
• 1 1/2 cups sugar
• 3 tablespoons molasses
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 22 3-inch gingerbread men (or in my case, snowflakes- these i didn't make myself, they are Pillsbury) 

For Cinnamon Cream Cheese Frosting:

• 8 ounces cream cheese, softened (1 brick)
• 3 cups powdered sugar (I used 4)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon

Directions:

1. Preheat to 350 degrees F. Line muffin pan with baking cup liners.
2. In a large bowl, sift together flour and spices; set aside.
3. In the bowl, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incorporated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.
4. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 25 minutes. Let cupcakes cool on a wire rack 10 minutes.
5. To make the cinnamon cream frosting: Combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
6. Place frosting into a large decorators decorating bag fitted with the 1M tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward. Top with a cookie (snowflake/man)