Preheat oven to 350 degrees.

Fill a muffin pan with cupcake baking liners.

In a large mixing bowl, add the yellow cake mix, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk ingredients together to combine.

In a small bowl, add eggs, brown sugar, molasses, and butter. Combine ingredients.

Add the wet ingredients from the small bowl into the dry ingredients in the large mixing bowl. Fold these in with a spatula.

Add water and mix on medium speed for 2 minutes.

Fill each muffin cup 2/3 of the way full with your finished batter.

Bake at 350 degrees for 18-20 minutes or until the cupcakes springs back when touched.

Allow cupcakes to fully cool before adding frosting.

Beat the softened cream cheese and butter for one minute or until creamy.

Add half of the creamer (or milk) and slowly add in the confectioners’ sugar (1/2 cup at a time) until the mixture is light and fluffy. If it is too thick, add more creamer (or milk) to thin the mixture, adding just a little at a time.

Add cinnamon and incorporate completely. Taste the frosting and decide if you would like to add more cinnamon, then add accordingly.

Place your cinnamon cream cheese frosting in a piping bag with the tip of your choice and frost the cupcakes.