FOR THE GINGERBREAD CUPCAKES: – 2 cups (240g) all-purpose flour – 1 teaspoon baking powder – 2 teaspoons ground ginger – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground clove – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1 cup (200g) light brown sugar – 1/2 cup (118ml) blackstrap molasse – 2 large egg – 1/2 cup (118ml) buttermilk – 1 teaspoon lemon juice FOR THE CREAM CHEESE FROSTING: – 1 cup (226g) unsalted butter, softened – 2 cups (220g) confectioners' sugar – 1 cup (226g) cream cheese, at room temperature – 1 tablespoon lemon juice – 1 teaspoon vanilla extract