Preheat oven to 350 degrees.
Combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a small bowl and set aside.
With the paddle attachment, cream butter and brown sugar in the bowl of your mixer over medium speed until smooth. Beat in eggs until fully combined. Beat in milk, vanilla and molasses. Finally, beat in flour mixture over medium speed until combined, scraping down sides.
Line cupcake pan with liners and fill each liner about 3/4 of the way full.
Bake cupcakes for 20-22 minutes until a toothpick runs through the cupcake clean. Transfer to cooling rack.
When cupcakes have completely cooled, top with cinnamon cream cheese frosting.