• Preheat oven to 350 degrees. Line a muffin pan with liners, set aside.
• In the bowl of a stand mixer, beat the butter, brown sugar and vanilla until light and fluffy, about 2 minutes. With mixing speed on low, add the egg, mix just until combined.
• In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With mixing speed on low, alternate adding the dry ingredients along with the buttermilk and molasses. Mix just until combined.
• Fill liners 2/3 of the way full. Place in the oven and bake for 18-20 minutes. Remove and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

To Make the Frosting

• Using the paddle attachment cream the butter, salt, cinnamon and vanilla extract for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe onto cooled cupcakes. Top cupcakes with desired sprinkles.