Preheat oven to 350 degrees Fahrenheit (or 375 degrees Fahrenheit for high altitude). Line cupcake pans with paper cups. Set aside.

For the Gingerbread Cupcakes: In a medium size bowl whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Using a mixer with the paddle attachment, cream together the brown sugar, butter, and oil until pale and fluffy.

Beat in the eggs one at a time. Then mix in the molasses and vanilla.

Alternate adding the flour mixture in 3 additions, and the buttermilk in 2 additions. Beginning and ending with the flour. Mix until just combined after each addition.

Scoop the batter into prepared pans. Fill each cup 2/3 full using a #24 scoop.

Bake the gingerbread cupcakes at 350˚F for about 20 minutes. (For high altitude, bake at 375˚F for about 15 minutes.) Bake until a toothpick inserted into the center of the cupcake comes out clean. Remove cupcakes from pan and cool on a wire rack.

For the Cream Cheese Frosting: Place the cream cheese in a large mixing bowl. Using a hand mixer, beat the cream cheese until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend until combined and smooth.

Scoop frosting into a piping bag fitted with a tip (I used a Wilton 1A tip). Pipe frosting onto cooled cupcakes. Store in an airtight container in the refrigerator. Bring to room temperature about 20 minutes before serving.