Step 1

Preheat oven to 350 degrees F. Line 22 muffin tin cups (over 2 muffin tins) with cupcake liners.

Step 2

In a medium bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.

Step 3

In a large bowl, cream together butter and sugar until fluffy. Add water, molasses, eggs, and vanilla; mix well. Add the flour mixture and beat until combined.

Step 4

Divide batter evenly among the cupcake liners, filling about 3/4 full. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in muffin tins 5 minutes, then transfer to a wire rack to cool completely.

Step 5

Meanwhile, in a medium bowl with an electric mixer, beat cream cheese until fluffy. Beat in cinnamon, vanilla, and heavy cream. Add confectioners’ sugar and beat until smooth. Frost cupcakes. Serve or refrigerate until ready to serve.