Gingerbread Cupcakes
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt until well combined. In the bowl of an electric mixer, beat the butter and dark brown sugar until light and fluffy. Add the egg, then the molasses, blending until fully combined. Gradually add the milk, followed by the flour mixture, mixing until the batter is smooth and well combined, scraping down the sides of the bowl as necessary. Fill the cupcake wells ⅔ of the way full with batter. Bake for 18-20 minutes, or until the cupcakes spring back when touched lightly and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Cinnamon Vanilla Buttercream Frosting
In the bowl of an electric mixer, beat the butter until light and somewhat whipped. Add the ground cinnamon and vanilla extract, mixing until evenly incorporated. Gradually add the powdered sugar, beating on low speed at first and then increasing to high until the frosting is smooth and creamy. Apply the frosting to the cooled Gingerbread Cupcakes using a butter knife, small spatula, or piping bag and tip for a decorative touch.