Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

In a separate large bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Fill each muffin cup about two-thirds full with batter and bake for 12-15 minutes.

Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract. Mix until smooth and fluffy.

Frost each cupcake with colorful frosting and decorate with candies.