Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.

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

In the bowl of a stand mixer (or using a hand mixer), mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown, about 2-3 minutes. Scrape down the sides of the bowl if necessary.

With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Stir just until no flour pockets remain, avoid over-mixing.

Fill prepared muffin tin with batter until each cupcake liner is two-thirds full.

Bake the cupcakes for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.

Use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy.

With the mixer on low speed, slowly add the sugar and cinnamon, beating well. Add the vanilla and beat until combined. If frosting is not yet as a spreadable consistency, add the milk starting with one teaspoon, adding more if necessary.

Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Garnish with a sprinkle of cinnamon or gingerbread decoration. Store cupcakes in an airtight container for up to 5 days.