I found this recipe on Pinterest; the only modification I made was to beat the frosting on high for 8 minutes to make it more airy (and, therefore, easier to pipe onto the cupcakes).
I frosted these using a large star tip and topped with a chocolate fondant gingerbread person. I've also seen people keep it simpler by just sifting a super light coating of powdered sugar over the frosting -- the effect was beautiful and less in-your-face gingerbready.
2 3/4 cups all-purpose flour
3 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 sticks unsalted butter (softened)
1 cup packed dark brown sugar
3 large eggs
1 1/4 cup molasses
1 cup of hot water
4 tablespoons unsalted butter
4 cups confectioner's sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese
2 teaspoons ground cinnamon
Preheat oven to 350F.
Sift together all dry ingredients; set aside.
Cream together butter and brown sugar in the bowl of a stand mixer on high speed, 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, beating slowly after each addition. Add molasses, mixing until well incorporated.
Add 1/3 of the dry ingredients, followed by 1/3 of the water, and mix thoroughly. Repeat with an additional 1/3 of the dry ingredients and 1/3 of the water, and then with the final third of each.
Scoop batter into cupcake pan using a standard size ice cream scoop.
Bake 18-22 minutes (until toothpick comes out clean).
Remove from oven, wait about 10 minutes, and transfer cupcakes to wire rack to cool.
Combine all ingredients in a large stand mixing bowl with paddle attachment; mix on low until well-combined.
Beat on high until smooth and creamy (7-10 minutes).